If you’re craving a warm, comforting meal that sticks to your ribs and tastes like a big, cozy hug, this Hearty Navy Bean and Ham Soup Recipe is the answer. I absolutely love how this soup comes together with simple ingredients but bursts with flavor, making it perfect for chilly nights or whenever you want a bowl of pure comfort. Trust me, once you try it, your family will be asking for it again and again.
Why You’ll Love This Recipe
- Rich flavor from simple ingredients: The ham bone infuses the beans with incredible depth without needing fancy spices.
- Easy to customize and make ahead: Whether fresh or leftover ham, soak your beans or not, this recipe adapts beautifully.
- Perfectly hearty and satisfying: Every spoonful feels like it was made for slow Sunday dinners or weeknight comfort.
- Beginner-friendly but impressive: You don’t have to be a pro to get it right—the steps are straightforward and foolproof.
Ingredients You’ll Need
These ingredients come together so well because they blend smoky, earthy, and fresh veggie flavors in a way that feels nostalgic but never boring. I always recommend choosing a good ham bone or leftover ham with some fat left on it for maximum savory impact.
- Dried Navy Beans: These smaller white beans cook relatively quickly and give you that creamy, tender texture that make this soup so delightful.
- Ham Bone or Leftover Ham: Using a ham bone is my secret weapon — it makes the broth rich and flavorful without needing extra broth or bouillon.
- Onion: Adds a mild sweetness and a subtle base flavor that complements the ham perfectly.
- Celery Rib: Provides a lovely earthy freshness and crunch that balances the richness.
- Garlic: Five cloves bring fragrant depth, but you can dial it to your liking.
- Fresh Thyme: I love it here for its gentle herbal note; dried thyme works just fine too.
- Sea Salt: Essential for bringing everything together, but add carefully if you’re using salty broth.
- Black Pepper: Just enough to give a little kick and contrast.
- Water or Broth: I prefer water with a ham bone, but broth is great if you’re cooking without one.
- Carrot: Adds sweetness and color toward the end—don’t skip it.
Variations
I’ve mixed this recipe up plenty of ways over the years and found some tweaks that really let you put your own spin on it without losing that classic heartiness. Don’t be afraid to experiment!
- Vegetarian Version: Skip the ham bone and use vegetable broth; add smoked paprika to mimic the smoky flavor—I tried this for a veggie-loving friend, and she was over the moon.
- Slow Cooker vs. Stove Top: I love using the slow cooker to get hands-off, but on busy days, the stovetop method works just as well, especially if you soak the beans beforehand.
- Beans Variety: Navy beans work great, but great northern or cannellini beans add a slightly creamier texture—switching it up keeps things interesting.
- Add Greens: Toss in chopped kale or spinach near the end for extra nutrients and color; my family can sneak greens this way!
How to Make Hearty Navy Bean and Ham Soup Recipe
Step 1: Prep Your Beans and Base
Soaking the beans overnight is optional but I highly recommend it if you have the time—it cuts down cook time and helps achieve that perfect tenderness. Rinse your beans well and sort through them to discard any little stones. Then toss them into your slow cooker or pot with diced onion, celery, minced garlic, thyme, salt, and pepper. I always add water or broth to cover the beans by about an inch—that way they have room to absorb flavor and swell up without drying out.
Step 2: Cook Low and Slow with Ham Bone
Pop your ham bone into the pot but hold off on adding any leftover ham until later — this keeps the ham tender and juicy. I set my slow cooker to low for about 6 hours if the beans are soaked, or 9 hours if not. Keep an eye on the liquid level—sometimes I add a bit more water midway through cooking, so nothing sticks or burns.
Step 3: Add Carrots and Tenderize Final Touches
Once your beans are almost tender, usually during the final hour, add diced carrots for a touch of sweetness and color. After the full cook, remove the ham bone. Don’t worry, you’ll get so much flavor from it. For a creamier, thicker soup, I love mashing a few beans right in the pot with a potato masher—this little trick ups the texture game big time without any extra effort.
Step 4: Stir in Leftover Ham and Serve
Chop or shred any leftover ham and add it back in the last 10-15 minutes of cooking just to warm through. This keeps it tender and avoids drying out. Ladle the soup into bowls and get ready for some seriously satisfying comfort food.
Pro Tips for Making Hearty Navy Bean and Ham Soup Recipe
- Don’t Rush the Soak: Even though you can skip soaking, beans cook more evenly and digest better if soaked overnight.
- Watch Liquid Levels: Beans absorb a lot—check your soup halfway through to add water or broth as needed so it doesn’t dry out.
- Hold Off on Ham: Adding leftover ham too early can toughen it; add it near the end for juicy, tender bites.
- Taste & Adjust Seasoning: Always taste before serving—season more with salt or pepper, especially if using unsalted broth.
How to Serve Hearty Navy Bean and Ham Soup Recipe
Garnishes
I personally love sprinkling chopped fresh parsley or a little snip of thyme on top—it brightens the look and freshens each bite. Sometimes I add a dollop of sour cream or a shredded sharp cheddar cheese for extra richness. If you like a little heat, a few red pepper flakes go perfectly with the smoky ham.
Side Dishes
This soup pairs wonderfully with crusty bread or cornbread for dipping. A simple leafy green salad with a tangy vinaigrette balances the richness and adds freshness to the meal. I often serve it alongside roasted vegetables in fall and winter for a full, nourishing plate.
Creative Ways to Present
For a cozy dinner party, I like to serve this soup in rustic, wide mugs with little ramekins of garnishes on the side, letting guests customize their bowls. Another fun twist is topping it with crispy fried shallots or crumbled bacon for a crunchy contrast. It’s also fantastic served in hollowed-out bread bowls for that wow factor.
Make Ahead and Storage
Storing Leftovers
I cool my soup completely before transferring it to airtight containers, then pop it in the fridge for up to 5 days. It actually tastes better the next day since the flavors have had time to meld perfectly. Just give it a quick stir before reheating.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip bags and label them with the date. When I’m ready, I thaw it overnight in the fridge or gently reheat from frozen on the stove. The texture and flavor hold up fantastic, making it a perfect make-ahead meal for busy weeks.
Reheating
Reheating on the stovetop over medium-low heat is my favorite way because it heats evenly—just stir occasionally and add a splash of water or broth if the soup thickened too much. You can also microwave it in a covered bowl, but watch the time in increments to avoid drying out.
FAQs
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Can I use canned beans instead of dried navy beans?
Absolutely! If you’re short on time, canned white beans work well. Add them during the last hour of cooking in the slow cooker or the last 30 minutes on the stovetop so they warm through without falling apart. Just reduce cooking time as canned beans are already cooked.
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Do I have to soak the beans before cooking?
Soaking is optional. Soaked beans cook faster (about 6 hours) and tend to have a creamier texture. Unsoaked beans will take longer (about 9 hours in the slow cooker) but still cook up nicely if you’re patient. I always soak if I remember but it’s not a deal-breaker.
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What if I don’t have a ham bone?
No problem! Use broth instead of water and add leftover cooked ham in the last 30 minutes of cooking for flavor and tenderness. While the ham bone adds richness for free, broth plus ham creates a tasty alternative.
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How can I thicken my navy bean and ham soup if it’s too thin?
If your soup isn’t as thick as you like once the beans are cooked, simply mash some beans right in the pot with a potato masher or pulse a few times with an immersion blender. This adds body naturally without extra ingredients.
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What sides go best with hearty navy bean and ham soup?
Crusty bread, cornbread, or a fresh green salad pair beautifully. Roasted seasonal veggies add another layer of nourishment and flavor for complete meals.
Final Thoughts
When I first tried this Hearty Navy Bean and Ham Soup Recipe, I wasn’t sure it would live up to the hype, but it quickly became a staple in my home. The way the smoky ham bone transforms humble beans into a soul-warming feast feels like magic. I love sharing this with friends and family because it’s easy, forgiving, and incredibly satisfying. If you haven’t made it yet, I really recommend giving it a try—you’ll be so happy you did.
Print
Hearty Navy Bean and Ham Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 10 cups
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Ham and Bean Soup featuring tender white beans slow-cooked with a flavorful ham bone, aromatic vegetables, and herbs. This classic soup is easy to prepare in a slow cooker, delivering a delicious, protein-rich meal perfect for any time of the year.
Ingredients
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
Vegetables and Aromatics
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, Add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth
Instructions
- Optional Soaking. Soak the beans overnight in 8 cups of water, then drain and discard the soaking liquid. This step is optional but can reduce cooking time and improve bean texture. Alternatively, use unsoaked beans and adjust cooking time accordingly.
- Add Ingredients to Slow Cooker. Place the navy beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and pepper into a 5-quart slow cooker. Note: Hold off adding leftover ham until later to keep it tender.
- Add Liquid. Pour in enough water or broth to cover the beans by about 1 inch. During cooking, monitor the liquid level and add more as needed to keep the beans submerged.
- Cook Beans. Set the slow cooker to LOW and cook for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. Cooking times may vary; check beans periodically for tenderness.
- Add Carrots. During the last hour of cooking, stir in the diced carrots and continue to cook until both carrots and beans are fully tender.
- Remove Ham Bone. Once the beans are cooked through, remove the ham bone and any bones or gristle attached to it from the soup.
- Thicken Soup (Optional). For a creamier texture, mash some of the beans directly in the pot with a potato masher or pulse a few times with an immersion blender to thicken the broth.
- Add Leftover Ham. Shred or dice any leftover ham and stir it back into the soup. Heat through before serving.
- Serve and Store. Serve the soup hot. Cool leftovers to room temperature before storing in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- White bean variety: Navy, cannellini, or great northern beans all work well. Navy beans are smaller and cook faster, but soaking and bean age affect timing.
- Water vs. broth: Use water if cooking with a ham bone as it imparts ample flavor. For ham-less versions, use chicken or turkey broth and reduce added salt accordingly.
- No ham bone? Substitute with cooked ham and broth. Add leftover ham only in the last 30 minutes of cooking to prevent toughness.
- Final cook time varies: Bean age, size, and soaking affect cooking time. Taste beans to check doneness and adjust cooking as needed.
- For thicker soup: Mash some beans or lightly blend with an immersion blender once beans are fully cooked.
- If using canned beans: Use 4 (15-ounce) cans white beans, rinsed and drained. Add during the last hour of slow cooking to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 20 g
- Cholesterol: 45 mg
