This Navy Bean Soup Recipe is great to have on a cold winter day or rainy night. Sometimes called white bean soup, It's simple to put together from mostly pantry staples and also a great use of bone-in leftover holiday ham.
This irresistible soup features plump navy beans, and perfectly sauteed onions, celery, and carrots. The ham bone lends a hearty, smoky flavor to the soup broth. Thyme and Italian seasoning add depth, while a hint of tomato paste lends a subtle tang and gives the soup a kick of color.
And the best part of all? This is one of the best navy bean soup recipes because it uses unsoaked beans! That's right - I have a great hack for the bag of dried beans you bought for "future use," but I just haven't gotten around to it yet.
If you love homemade soups, check out my Authentic Pasta Fagioli, One Pot Broccoli Cheddar, or Copycat Panera Chicken Noodle Soups. If a slow cooker soup is what you're on the hunt for, try my Loaded Baked Potato Soup.
Need a few suggestions on what to serve with the delicious soup? Check out What to Serve with Navy Bean Soup - 36 Best Side Dishes.
Why You'll Love This Hearty Navy Bean Soup Recipe
Rich Flavor - The combination of navy beans, savory ham, and aromatic vegetables creates a soup with a depth of flavor that's hard to beat. My recipe also includes a spoonful of tomato paste. It gives the soup great flavor and color. It can be omitted if you have a tomato allergy or don't have any paste.
Hearty and Filling - This soup is a meal in itself. Loaded with protein and dietary fiber, it's sure to keep you full and satisfied. Just a bit of chopping, sautéing, and simmering, and you'll have a delicious meal on the table in no time. Pair it with some crusty bread or dinner rolls, or top it with my Seasoned Soup Crackers, which are also great for snacking.
Excellent for Leftovers - This is a hearty soup for the entire family when life gets busy. The next day, I pour it into the crock pot and reheat it on low so we can enjoy a hot meal in shifts.
Dried Bean Hack
Have you ever wanted to make a soup with beans but forgot to do the overnight soak? Me too! After talking with my experienced friend about this, she let me in on a little trick she uses. She calls it her quick soak method. It is a great way to use these dried beans by covering them with hot tap water and letting them sit while you prep the other ingredients. This will help expedite the cooking process and ensure your beans are tender in no time.
Can I Use Canned Beans Instead of Dry Beans?
Of course! You may substitute 4 -16-ounce cans of white beans for the 1 pound of dried beans.
I recommend using the bean liquid because it makes a creamier soup.
If using leftover ham on the bone, simmer it in the broth. Add the canned beans instead of the dried beans to the soup pot. Reduce the broth or stock to 2-3 cups to start. Reduce the cook time to about 30-40 minutes to blend flavors,
Substitutions
- Don't have navy beans on hand? No problem! You can easily swap them out for other white beans like great northern beans, cannellini beans, or pinto beans. However, I would suggest canned beans when substituting.
- Feel free to use Chicken stock instead of chicken broth. The soup will still turn out deliciously flavorful. You can even make Chicken Stock From Rotisserie Chicken!
- I sometimes use chicken base and water instead of chicken broth. It's easier to keep on hand, takes up less space in the pantry, and tastes good! Usually, its measurement is one teaspoon of base to 1 cup of water. It is salty, so if you are sensitive, add a little at a time.
- No leftover ham bone? No worries! You can substitute:
- A ham shank or smoked ham hock from your local grocer's meat department or market. Honey Baked Ham (a national chain) also sells ham bones with meat for making soups.
- A ham steak cut into 1-inch chunks.
- Off-The-Bone Deli Ham - You will need a thick slice cut about 1 inch thick. Dice into bite-sized cubes and add to the soup about 15 minutes before the end of cooking time.
- Thick Cut Bacon - Bacon is another great option if you don't have any ham. Add it to the bottom of the pot and cook it. Then drain all but 1 Tablespoon of bacon grease and use that to sautee your onions, celery, and carrots. It will add flavor to the soup. Add it to the soup pot in step 6, along with the other ingredients.
- Garlic Powder - If you don't have fresh garlic, replace it with ¼ teaspoon of garlic powder.
Variations
Vegetarian - Looking to make this soup vegetarian? Omit the ham bone or hocks and use vegetable broth instead of chicken broth. You can also bulk up the veggies by adding more carrots, celery, or leafy greens like kale or spinach for extra nutrition.
What You Need To Make This Delicious Soup
*Please scroll down to the printable recipe card for specific ingredient amounts.
How To Make Navy Bean Soup With Ham
Step 1. Soak the dried beans in hot water while preparing the veggies. Add olive oil to a large Dutch oven and saute the onions, celery, and carrots over medium heat.
Step 2. Drain beans in a colander, discarding water. Add the drained beans, black pepper, tomato paste, bay leaves, broth, chicken base, thyme, and Italian seasoning. Stir all ingredients to combine.
Step 3. Add the ham bone to the pot and boil over medium-high heat. Reduce to a simmer, cover, and stir occasionally. Let the soup cook for about 1 ½ - 2 hours or until the beans have softened.
Step 4. Add the lemon juice or vinegar and stir again. Remove ham bone and meat. Cut the ham into bite-sized pieces and add it back to the soup. Discard the ham bone.
Step 5. You may mash some of the beans to create a creamier consistency. Add extra broth to achieve the consistency you like. Garnish with parsley, and serve with crusty bread and butter.
Storage and Freezing
Store this soup in an airtight container and keep it in the refrigerator for 4-5 days.
Freeze this soup in an airtight container or freezer bag for up to 6 months optimally for the best flavor. Thaw it overnight in the refrigerator before serving.
Reheat this soup on the stovetop or in the microwave until hot.
Pro Tip
Some people like a creamier navy bean soup, and others like a brothy one. For the creamier version, you can use a potato masher or an immersion blender until the soup is how you like it. Make sure to have some extra broth to thin the soup if it's too thick. You can also add a little bit of water to the soup if you are out of broth.
Notes/FAQs
I would recommend a ham shank or hock, a ham steak, off-the-bone deli ham, or even bacon. See the "substitution" section above for details on this.
You can, but with our quick soak method, it's not necessary. However, if you have time to soak them overnight, simply place the dried beans in a medium-sized bowl and cover them with cold water. Allow them to soak ideally for about 8 hours or more. This soaking process helps soften the beans, reducing their cooking time and ensuring they cook evenly. After soaking, you can proceed with the recipe as directed, draining the soaked beans before adding them to the soup pot.
You can't go wrong with a quick taste test. After the soup has been on the stovetop for about 1 ½ hours, I spoon a few beans out of the pot and taste them for doneness. Although it is a personal preference, you will know if they aren't quite ready.
It makes the flavor of the broth better. It balances out the flavor and reduces the saltiness of the soup.
Yes! This soup can definitely be adapted to a slow-cooker recipe. You can skip soaking the beans. Add all the ingredients to a large crockpot and cook on low for 10-12 hours or high for 6-8 hours. Right before serving, remove the ham bone. Pull the ham off the bone and discard the bone. Add the ham back to the soup and serve.
I recommend opting for low-sodium chicken broth if you are sensitive to salt. Additionally, the chicken base tends to be salty so you can omit that ingredient.
Sure! I make this soup for reheating in the crockpot or on the stovetop or microwave the next day.
Navy Bean Soup Recipe
Equipment
- Large Soup Pot or Dutch Oven
- Colander
Ingredients
- 1 pound bag dried Navy beans
- 4 cups hottest tap water
- 2 Tablespoons olive oil
- 1 medium onion diced (about a cup)
- 2 celery stalks diced (about a cup)
- 2 medium carrots diced (about a cup)
- 2 cloves garlic minced
- ½ teaspoon black pepper
- 1 Tablespoon tomato paste optional
- 1 large bay leaf
- 1 Ham bone with some meat on it or 2 small or 1 large ham hocks
- 6-8 cups chicken or vegetable broth plus more for thinning soup to desired consistency.
- 1 Tablespoon chicken base
- 1 teaspoon dried thyme
- ½ teaspoon dried Italian seasoning
- 1 teaspoon lemon juice or vinegar
- Fresh chopped parsley to garnish optional
Instructions
- Place dried beans in a medium-sized bowl and cover them with about 4 cups of your hottest tap water. Set aside, while chopping and sauteeing your vegetables.
- In a large Dutch oven or soup pot, add 2 Tablespoons olive oil over medium heat.
- Add the onions, celery, and carrots, stir to coat, and saute for 5-6 minutes, stirring occasionally.
- Add the garlic, saute for 1 minute.
- Drain beans in a colander, discarding water.
- Add the drained beans, black pepper, tomato paste, bay leaves, broth, chicken base, thyme, and Italian seasoning.
- Stir all ingredients to combine. Add the ham bone to the pot and bring to a boil over medium-high heat. Reduce to a simmer, cover and stir occasionally. Let the soup cook for about 1 ½ - 2 hours or until beans have softened.
- Add the lemon juice or vinegar and stir again.
- Remove ham bone, cut the ham into bite-sized pieces, and add back to the soup.
- You may also mash some of the beans to create a creamier consistency. Add extra broth to achieve the consistency you like.
- Garnish with parsley if you wish, and serve with crusty bread and butter.
Notes
Nutrition
Braghan says
This soup looks so hearty and comforting! I can't wait to make it with my leftover ham after Thanksgiving!