Navy Bean Soup with Ham Bone is the definition of old-fashioned comfort food. Slow-simmered, hearty, and deeply flavorful, this soup transforms humble pantry staples into a nourishing, soul-warming meal. The ham bone infuses the broth with smoky richness, while tender navy beans soak up every bit of that savory goodness. Aromatic vegetables and gentle seasoning complete a soup that feels both rustic and timeless.
This recipe has roots in traditional American home cooking, especially in farmhouse and diner kitchens where nothing went to waste and every ingredient had a purpose. A leftover ham bone becomes the foundation of a dish that feeds a crowd, warms cold days, and tastes even better the next day. It’s simple, satisfying, and steeped in tradition.
Why I Love This Recipe
I love this recipe because it’s comforting, economical, and incredibly flavorful. There’s something special about letting a soup slowly simmer while the house fills with the aroma of ham, onions, and herbs. It’s a recipe that feels nostalgic, nourishing, and deeply satisfying—perfect for quiet evenings or feeding family and friends.
Why This Is a Must-Try Dish
- Rich, smoky flavor from the ham bone
- Hearty and filling with simple ingredients
- Budget-friendly and great for leftovers
- Perfect for cold weather or cozy meals
- Improves in flavor over time
If you love classic soups that taste like home, this one belongs in your rotation.
Recipe Overview
- Course: Main Course / Soup
- Cuisine: American
- Preparation Time: 15 minutes (plus soaking time)
- Cooking Time: 2 to 2½ hours
- Total Time: About 2½ hours
- Servings: 6 servings
- Calories: Approximately 310 calories per serving
Ingredients
- 1 lb dried navy beans
- 1 meaty ham bone (or ham hock)
- 1 tablespoon olive oil or butter
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups water or low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 1–1½ cups chopped cooked ham (from the bone)
Cooking Directions
- Soak beans and drain
- Sauté vegetables
- Add beans, ham bone, and liquid
- Simmer until beans are tender
- Shred ham and return to soup
- Season and serve
Step-by-Step Preparation Method
Step 1: Soak the Beans
Rinse beans and soak overnight in plenty of water. Drain and rinse before using. (Quick-soak method may also be used.)
Step 2: Sauté the Vegetables
Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
Step 3: Add Beans and Ham Bone
Add soaked beans, ham bone, bay leaf, thyme, and black pepper to the pot.
Step 4: Add Liquid
Pour in water or broth, ensuring everything is covered. Bring to a gentle boil.
Step 5: Simmer
Reduce heat to low, cover partially, and simmer for 2–2½ hours, stirring occasionally, until beans are tender.
Step 6: Remove Ham Bone
Take out the ham bone, shred the meat, and discard bone and excess fat.
Step 7: Finish the Soup
Return chopped ham to the pot. Remove bay leaf, taste, and add salt if needed. Simmer 10 more minutes.
How to Serve
- Serve hot with crusty bread or cornbread
- Pair with a simple green salad
- Add a splash of vinegar or hot sauce at the table
- Serve with crackers or biscuits
- Garnish with fresh parsley if desired
Recipe Tips
- Do not add salt early—the ham adds salt naturally
- Simmer gently for the best texture
- Stir occasionally to prevent sticking
- Add water if soup thickens too much
- Soup tastes even better the next day
Variations
Creamy Navy Bean Soup
Mash some beans or add a splash of cream at the end.
Smoky Bean Soup
Add smoked paprika or extra ham hock.
Vegetable-Heavy Version
Add potatoes, kale, or spinach.
Spicy Bean Soup
Add crushed red pepper flakes or diced jalapeños.
Slow Cooker Version
Cook on low for 7–8 hours or high for 4–5 hours.
Freezing and Storage
Storage
- Refrigerate in an airtight container for up to 4 days
Freezing
- Freeze cooled soup for up to 3 months
- Thaw overnight in the refrigerator and reheat gently
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Ladle
Conclusion
Navy Bean Soup with Ham Bone is a timeless, comforting recipe that turns simple ingredients into something deeply satisfying. With its rich broth, tender beans, and smoky ham flavor, this soup is perfect for cozy nights, meal prep, or feeding a crowd. It’s a dish that honors tradition, minimizes waste, and delivers maximum comfort in every bowl.
Navy Bean Soup with Ham Bone
Description
Navy Bean Soup with Ham Bone is the definition of old-fashioned comfort food. Slow-simmered, hearty, and deeply flavorful, this soup transforms humble pantry staples into a nourishing, soul-warming meal. The ham bone infuses the broth with smoky richness, while tender navy beans soak up every bit of that savory goodness. Aromatic vegetables and gentle seasoning complete a soup that feels both rustic and timeless.
Ingredients
Instructions
-
Soak the Beans : Rinse beans and soak overnight in plenty of water. Drain and rinse before using. (Quick-soak method may also be used.)
-
Sauté the Vegetables : Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
-
Add Beans and Ham Bone : Add soaked beans, ham bone, bay leaf, thyme, and black pepper to the pot.
-
Add Liquid : Pour in water or broth, ensuring everything is covered. Bring to a gentle boil.
-
Simmer : Reduce heat to low, cover partially, and simmer for 2–2½ hours, stirring occasionally, until beans are tender.
-
Remove Ham Bone : Take out the ham bone, shred the meat, and discard bone and excess fat.
-
Finish the Soup : Return chopped ham to the pot. Remove bay leaf, taste, and add salt if needed. Simmer 10 more minutes.
