Classic Navy Bean & Ham Soup
A thick, hearty soup built on tender navy beans and smoky ham, slow-simmered with aromatic vegetables and a bay leaf. This old-fashioned American favorite tastes like it came straight from grandma's stove, filling the kitchen with a rich, savory aroma and warming you from the inside out.
For 4 servings
- prep
Soak the navy beans overnight.
Place dried navy beans in a large bowl, cover with cold water by 3 inches, and let soak for at least 8 hours or overnight. Drain and rinse before using.
TIPFor a quick soak, bring beans and water to a boil for 2 minutes, cover, and let sit 1 hour instead. - saute · ~8 min
Sauté the aromatic vegetables.
1.Heat oil in a Dutch oven over medium heat until shimmering.2.Add chopped onion, carrot, and celery. Cook until softened (5-7 min).3.Add minced garlic and cook until fragrant (1 min).TIPDon't rush the softening — letting the vegetables sweat out their moisture builds the soup's foundational flavor. - simmer · ~110 min
Build the soup and simmer gently.
1.Add drained navy beans, ham hock, diced ham, bay leaves, and water to the pot.2.Bring to a boil over high heat, then reduce to a gentle simmer.3.Cover partially and cook until beans are creamy-tender (90-120 min). Stir occasionally.TIPKeep the lid slightly ajar — a tight seal can make the broth cloudy and the beans mushy. - prep · ~5 min
Remove the ham hock and shred the meat.
1.Using tongs, transfer the ham hock to a cutting board and let cool slightly.2.Pick off any meat, shred it, and return it to the pot.3.Discard the bone and skin. Remove and discard bay leaves. - mix · ~5 min
Season and finish the soup.
Stir in salt and black pepper. For a thicker soup, mash some of the beans gently against the side of the pot with the back of a spoon. Simmer 5 more minutes to let the flavors meld.
TIPTaste before salting — the ham hock and diced ham already contribute saltiness. - serve
Ladle into bowls and garnish with fresh parsley.
Serve the soup piping hot in warm bowls. Scatter fresh chopped parsley over each portion just before serving.
TIPThis soup is even better the next day. Make it ahead if you can.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak navy beans overnight to ensure even cooking and a creamy texture without splitting.
- 2Sauté the mirepoix (onion, carrot, celery) until deeply golden for maximum savory flavor.
- 3Keep the lid slightly ajar while simmering to prevent cloudiness and allow excess steam to escape.
- 4Taste the broth before adding salt — the ham hock and diced ham release significant sodium.
- 5For a thicker soup, mash a few beans against the pot with a spoon before serving.
- 6Cool the soup completely before refrigerating; it thickens further and tastes even better the next day.
Adapt it for your goals.
Vegetarian
Omit both ham hock and diced ham. Sauté with an extra carrot and celery stalk for bulk, add 1 tsp smoked paprika and a pinch of liquid smoke, and use vegetable broth instead of water. Ideal for a plant-based version.
low sodiumLow-sodium
Use an unsmoked ham hock or omit it entirely, replace diced ham with roasted turkey, and use low-sodium or no-salt-added broth. Skip the added salt and season with fresh herbs for flavor.
spicy ham & beanSpicy ham & bean
Add 1 diced jalapeño with the onions, 1 tsp cumin and 1/2 tsp cayenne pepper with the garlic. Finish with a splash of hot sauce or a pinch of red pepper flakes for heat-loving cooks.
Why this is on our healthy list.
High in Soluble Fiber
Navy beans are a top source of soluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Rich in Lean Protein
The combination of beans and ham provides a substantial amount of protein, making this soup a satisfying, muscle-supporting meal.
Good Source of Iron
Beans and ham both contribute iron, which is essential for oxygen transport and energy production in the body.
Packed with Vitamins from Vegetables
Carrots, celery, and onion add vitamin A, vitamin K, and antioxidants, supporting immune function and skin health.
Frequently asked questions
Yes — soaking shortens cooking time and helps the beans cook evenly without bursting. If short on time, use the quick-soak method: boil for 2 minutes, then rest 1 hour.
