This navy bean soup is the kind of dinner that fills the whole kitchen with a smoky, savory smell before you even sit down to eat it.
It leans on a handful of pantry staples and one smoked ham hock to build a broth that tastes like it simmered all day, because it basically did.
I make a big pot of this whenever the weather turns cold, and it always disappears faster than I expect.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus bean soaking) |
| Cook Time | 2 hours 30 minutes |
| Total Time | 2 hours 50 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
This soup pairs beautifully with a bowl of bean soup on the side of your weekly meal plan if you want to double up on cozy, budget-friendly comfort food.
Why You’ll Love This Navy Bean Soup Recipe
This soup turns a bag of dried beans and a ham hock into something that tastes like it took all day, because it kind of does, but almost none of that time is hands-on work.
It also freezes wonderfully, so one pot can feed you for weeks.
- Budget-friendly, since dried beans and a single ham hock stretch into eight generous servings
- Naturally thick and creamy once the beans break down, no cream or flour needed
- Packed with protein and fiber, so it’s genuinely filling
- Great for meal prep and freezes beautifully for up to three months
- Simple, everyday ingredients you can find at any grocery store
You might also enjoy: Black Bean Soup Recipe
Ingredients
You only need a short list of vegetables, one smoked pork product, and a handful of dried beans and seasonings to make this soup.
- 1 pound dried navy beans, sorted and rinsed
- 1 smoked ham hock, about 1 to 1.5 pounds (or a leftover ham bone with meat attached)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low sodium chicken broth or water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped, for garnish
I learned how much a smoky ham hock changes this soup while perfecting my ham and split pea soup, and the same trick works beautifully here.
Kitchen Equipment Needed
Nothing fancy is required here, just a large pot with a heavy bottom so the beans cook evenly without scorching.
- A large Dutch oven or heavy stockpot
- A cutting board and sharp knife
- A wooden spoon for stirring
- A colander for draining the beans
- Measuring cups and spoons
- An immersion blender, optional, for a creamier finish
Read Also: Crockpot Ham And Bean Soup
Recommended Products for This Recipe
These are a few products I personally reach for when I make this soup, based on years of testing bean soup recipes in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven distributes heat evenly across the bottom of the pot, which matters a lot when you are simmering dried beans for over two hours.
It also holds heat well, so the soup stays at a gentle simmer without constant temperature swings, and it goes straight from stovetop to table.
2. Smoked Ham Hocks
If you don’t have a leftover ham bone on hand, a good smoked ham hock is what gives this soup its deep, savory backbone.
Look for one with a good amount of meat still attached so you get plenty of shredded ham in the finished soup.
3. Handheld Immersion Blender
A quick pulse or two with an immersion blender partially purees some of the beans right in the pot, which thickens the broth without any cream or flour.
It’s a small tool that makes a big difference in texture.
4. Dried Navy Beans in Bulk
Buying navy beans in a larger bag is an easy way to keep this soup on rotation without a special grocery trip every time.
They also store for a long time in a sealed container, so it’s worth stocking up.
This pairs nicely with a side of red lentil soup if you’re planning a soup-forward week in the kitchen.
Step-by-Step Instructions: How to Make Navy Bean Soup
1. Soak the Navy Beans
- Pour the 1 pound of dried navy beans into a colander and rinse them under cold water.
- Sort through the beans and discard any shriveled, discolored, or broken beans, along with any small stones or debris.
- Transfer the rinsed beans to a large bowl and cover them with at least 3 inches of cold water.
- Let the beans soak at room temperature for 6 to 8 hours, or overnight in the refrigerator.
- If you’re short on time, do a quick soak instead: place the beans in a pot, cover with water, bring to a boil for 2 minutes, then turn off the heat and let them sit covered for 1 hour.
- Once soaking is finished, drain the beans in a colander and set them aside. Discard the soaking liquid.
2. Sauté the Aromatic Vegetables
- Set your Dutch oven or heavy stockpot over medium heat and add the 2 tablespoons of olive oil or butter.
- Once the oil is shimmering, add the diced onion, carrots, and celery to the pot.
- Cook the vegetables for 6 to 8 minutes, stirring occasionally, until the onion turns soft and translucent.
- Add the minced garlic during the last minute of cooking and stir constantly so it doesn’t burn.
- This vegetable base, often called a mirepoix, is what gives the finished broth its depth of flavor.
3. Combine and Simmer the Soup
- Add the drained, soaked navy beans to the pot with the sautéed vegetables.
- Nestle the smoked ham hock into the beans.
- Pour in the 8 cups of chicken broth or water, making sure the beans and ham hock are fully submerged.
- Add the 2 bay leaves, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Hold off on adding salt for now, since the ham hock will release some of its own salt as it cooks.
- Bring the pot to a boil over medium-high heat, then reduce the heat to low so the soup barely simmers.
- Cover the pot, leaving the lid slightly ajar, and let the soup cook for 2 to 2.5 hours, stirring every 30 minutes or so, until the beans are completely tender and the meat on the ham hock is falling off the bone.
4. Shred the Ham and Finish the Soup
- Carefully lift the ham hock out of the pot using tongs and set it on a cutting board to cool for about 10 minutes.
- Once it’s cool enough to handle, remove and discard the skin, fat, and bone, and shred the remaining meat into bite-sized pieces.
- Stir the shredded ham back into the pot of soup.
- Remove and discard the bay leaves.
- For a thicker, creamier texture, use the back of a wooden spoon to mash some of the beans against the side of the pot, or pulse an immersion blender through the soup 3 to 4 times without fully pureeing it.
5. Adjust Seasoning and Serve
- Taste the soup and add salt as needed, starting with 1/2 teaspoon and adjusting from there since ham hocks vary in saltiness.
- If the soup seems too thick after resting, stir in an extra splash of broth or water to loosen it up.
- Ladle the soup into bowls while it’s hot.
- Garnish each bowl with freshly chopped parsley before serving.
The same low, slow simmering technique works wonderfully in my lentil soup too, if you want to try another bean-forward dinner this week.
Tips for The Best Navy Bean Soup
A few small habits make a noticeable difference in how this soup turns out, especially if it’s your first time making a big pot of beans from scratch.
- Always sort through dried beans before soaking, since small stones occasionally sneak into the bag
- Don’t add salt too early, since it can toughen the bean skins during a long simmer
- Keep the simmer gentle rather than a rolling boil, which helps the beans cook evenly without falling apart
- Mash a portion of the beans for a naturally thick, creamy broth without any dairy
- Taste and adjust seasoning again just before serving, since flavors mellow and change as the soup simmers
You might also enjoy: Cabbage Soup Recipe
Serving Suggestions
This soup is hearty enough to be a full meal on its own, but a few simple sides round it out even more.
- A thick slice of warm cornbread for soaking up the broth
- Crusty bread or a baguette with butter
- A simple green salad with a light vinaigrette
- A sprinkle of extra black pepper and chopped parsley over each bowl
- A side of rice for stretching the soup into a heartier dinner
Read Also: Potato Soup
Variations of Navy Bean Soup
Navy bean soup is easy to adapt depending on what you have on hand or what kind of flavor profile you’re after.
- Swap the ham hock for a leftover ham bone or diced deli ham for a quicker version
- Make it vegetarian by skipping the ham entirely and using vegetable broth with a splash of smoked paprika for depth
- Stir in a handful of chopped kale or spinach during the last 10 minutes for extra greens
- Add a diced potato along with the vegetables for an even heartier soup
- Swap navy beans for great northern beans or cannellini beans, which cook similarly
This pairs beautifully with my tomato basil soup for a lighter, tomato-forward option earlier in the week.
Storage and Reheating
Navy bean soup actually tastes even better the next day, once the flavors have had time to settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in individual portions for up to 3 months for easy future meals
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium-low heat, stirring occasionally
- Add a splash of broth or water when reheating, since the soup thickens as it sits
Another favorite: Cauliflower Soup Recipe
Nutritional Facts
These values are approximate and will vary slightly depending on the exact brands and quantities used.
- Calories: approximately 280 per serving
- Protein: approximately 18 grams per serving
- Carbohydrates: approximately 35 grams per serving
- Fiber: approximately 11 grams per serving
- Fat: approximately 7 grams per serving
- Sodium: approximately 620 milligrams per serving, depending on the broth and ham hock used
This nutritional profile makes it a nice change of pace from a heavier soup like carrot soup if you’re watching your overall calorie intake for the week.
Health Benefits of Key Ingredients
Beyond being comforting, this soup actually brings some solid nutrition to the table.
Navy beans are one of the better plant-based sources of fiber and protein you can add to a weekly rotation.
- Navy beans are rich in soluble fiber, which supports digestion and helps maintain steady blood sugar levels
- Beans provide plant-based protein that helps keep you full longer
- Carrots contribute beta-carotene, which the body converts into vitamin A
- Celery adds a small amount of vitamin K and antioxidants
- Garlic has natural compounds that support immune health
I picked up a lot of this same appreciation for beans while working on my lentil stew, which leans on similar plant-based nutrition.
FAQs About Navy Bean Soup
1. Do I have to soak the navy beans before cooking?
Soaking isn’t strictly required, but it does shorten the cooking time and helps the beans cook more evenly.
If you skip soaking, plan on adding roughly an extra hour to the simmering time.
2. Can I make this soup without a ham hock?
Yes, you can substitute a meaty ham bone, diced cooked ham, or even skip the pork entirely and use vegetable broth with a bit of smoked paprika for flavor.
The texture and heartiness of the soup will stay largely the same.
3. Why is my bean soup still watery after hours of simmering?
Navy beans naturally thicken broth as they break down, but it can take the full simmering time to happen.
Mashing a portion of the beans against the side of the pot, or pulsing an immersion blender a few times, will speed up the thickening process.
4. Can I make this recipe in a slow cooker?
Absolutely. Sauté the vegetables first on the stovetop, then transfer everything to a slow cooker with the soaked beans, ham hock, and broth.
Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beans are tender.
5. Is navy bean soup healthy?
Yes, it’s a good source of plant-based protein and fiber, and it’s naturally low in fat once you remove the visible fat from the ham hock.
You can lighten it further by using less ham and adding more vegetables.
This same question comes up a lot around my chicken and white bean stew too, since both recipes lean on beans as the main source of protein.
Navy Bean Soup
Ingredients
- 1 pound dried navy beans sorted and rinsed
- 1 smoked ham hock about 1 to 1.5 pounds, or a leftover ham bone with meat attached
- 1 large yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 8 cups low sodium chicken broth or water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- salt to taste, added at the end
- 2 tablespoons olive oil or butter
- fresh parsley chopped, for garnish
Equipment
- Large Dutch oven or heavy stockpot heavy bottomed for even cooking
- Cutting board
- Sharp knife
- Wooden spoon
- Colander
- Measuring cups and spoons
- Immersion blender optional, for a creamier finish
Method
- Rinse navy beans in a colander, sort and discard any shriveled beans or debris. Soak beans in cold water for 6-8 hours or overnight, then drain.
- Heat olive oil or butter in a Dutch oven over medium heat. Add onion, carrots, and celery and cook for 6-8 minutes until softened. Add garlic and cook for 1 minute more.
- Add soaked beans, ham hock, broth, bay leaves, thyme, and pepper to the pot. Bring to a boil, reduce heat to low, and simmer covered with lid ajar for 2-2.5 hours until beans are tender and meat is falling off the bone.
- Remove ham hock, let cool, then shred meat and discard skin, fat, and bone. Stir shredded ham back into the soup and remove bay leaves.
- For a thicker soup, mash some beans against the pot or use an immersion blender for a few pulses. Season with salt to taste and garnish with fresh parsley.
Nutrition
Notes
- Always sort through dried beans before soaking, as small stones occasionally sneak into the bag.
- Don’t add salt too early, since it can toughen bean skins during a long simmer.
- Keep the simmer gentle rather than a rolling boil, which helps the beans cook evenly without falling apart.
- Mash a portion of the beans for a naturally thick, creamy broth without any dairy.
- Taste and adjust seasoning again just before serving, since flavors mellow and change as the soup simmers.
- This soup freezes wonderfully for up to three months.
- Swap the ham hock for a leftover ham bone or diced deli ham for a quicker version.
- For a vegetarian version, skip the ham and use vegetable broth with a splash of smoked paprika for depth.
- Add a handful of chopped kale or spinach during the last 10 minutes for extra greens.
- If the soup seems too thick after resting, stir in an extra splash of broth or water to loosen it up.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Navy bean soup is one of those recipes that turns a few humble ingredients into something genuinely comforting.
It’s the kind of dinner that tastes even better as leftovers, so don’t be afraid to make the full batch.
Give this one a try on your next chilly evening, and let me know in the comments how it turned out for you.
If you make it, feel free to share a photo, I’d love to see it.
Recommended:
- Three Bean Chili Recipe
- Black Bean Chili Recipe
- Lentil Chili Recipe
- Crockpot Potato Soup Recipe
- Slow Cooker Chicken And White Bean Stew
