Navy Bean and Ham Soup – Classic Comfort Food
Navy Bean and Ham Soup is a rich and filling dish made with tender navy beans, smoky ham, and vegetables simmered in a flavorful broth. It’s easy to prepare and perfect for using leftover ham. The soup has a creamy texture without added dairy. Ideal for meal prep, it tastes even better the next day. This protein-rich dish is both comforting and nutritious. Serve it with bread for a complete meal.
Ingredients
- 2 cups dried navy beans (soaked overnight) or 3 cups cooked
- 2 cups cooked ham (diced) or 1 ham bone
- 1 tablespoon olive oil or butter
- 1 medium onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth or water
- 1 bay leaf
- 1 teaspoon thyme (fresh or dried)
- Salt and black pepper (to taste)
Instructions
- If using dried beans, soak them overnight and drain.
- Heat oil or butter in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened.
- Add garlic and cook until fragrant.
- Stir in ham or ham bone.
- Add beans, broth, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer for 60–90 minutes.
- Stir occasionally until beans are tender and soup thickens.
- Remove ham bone (if used), shred meat, and return to pot.
- Season with salt and pepper, garnish, and serve hot.
Notes
- Soaking beans reduces cooking time and improves digestion.
- Ham bone adds extra flavor depth.
- Adjust thickness by adding more broth.
- Skim foam while boiling beans if needed.
- Fresh herbs enhance taste.
- Store in refrigerator up to 4 days.
- Freeze for up to 2 months.
- Soup thickens after cooling.