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Hearty Classic Navy Bean and Ham Soup

Close-up of a creamy navy bean soup bowl, garnished generously with diced ham and carrots.
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Make this old-fashioned navy bean soup with smoked ham hock for deep, comforting flavor. It is a simple, one-pot meal perfect for weeknight dinners and cold weather.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock or 1 cup diced smoked ham
  • 6 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Place the rinsed navy beans in a large pot or Dutch oven and cover with water by about two inches. Soak the beans overnight, or use a quick soak method (boil for 1 minute, then let stand covered for 1 hour). Drain the beans before proceeding.
  2. In the same pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the drained navy beans, ham hock (or diced ham), water or broth, thyme, rosemary, and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are very tender. Stir occasionally to prevent sticking.
  6. Remove the ham hock. If using a ham hock, shred the meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
  7. Taste the soup and season with salt and pepper as needed. If you prefer a thicker bean soup recipe, mash about 1 cup of the beans against the side of the pot and stir them back in.
  8. Serve hot. This soup is excellent for meal prep and leftovers.

Notes

  • For a quicker meal, use 4 cups of water and 2 cups of pre-cooked ham instead of a ham hock, reducing the simmer time to about 45 minutes after the initial boil.
  • If you own an Instant Pot navy bean soup, you can cook the soaked beans with the ham hock and aromatics on High Pressure for 30 minutes, followed by a Natural Pressure Release for 15 minutes.
  • This recipe is naturally high in fiber and protein, making it a filling comfort food soup recipe.

Nutrition

Find it online: https://miameal.com/classic-navy-bean-soup-recipe/