Go Back Email Link
–+ servings
How-to-Cook-Navy-Beans-Recipe-1
Print
Hit the Rating button

Easy Navy Bean Soup Recipe

A soul-warming American classic, this Navy Bean Soup features tender beans, savory ham, and aromatic herbs in a comforting broth—a delicious main course perfect for chilly days. Simple to make with everyday kitchen tools, it's a flavorful bowl of comfort that everyone can enjoy.
Prep Time10 minutes
Active Time1 hour 50 minutes
Total Time2 hours
Course: Main Course
Cuisine: American, Southern
Keyword: best Navy Bean recipe, easy Navy Bean recipe, Hearty Navy Bean Soup, how to make Navy Bean recipe, Navy Bean recipe, Navy Bean Soup
Yield: 8
Author: Austin Carter

Equipment

  • Oven
  • Colander
  • Cutting Board and Knife
  • Stirring Utensil
  • Measuring Spoons and Cups

Materials

  • 4 cup Hot Water
  • 1 pound dried navy beans
  • 1 medium Yellow Onion
  • 1 stalk celery
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 2 Bay Leaves
  • 8 ounces Hick-Cut Cooked Ham
  • 2 tbsp freshly ground black pepper
  • 1 tsp kosher salt plus more as needed
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 6 cup low-sodium chicken broth
  • 2 tbsp Unsalted Butter

Instructions

  • Rinse 1 pound of dried navy beans, discarding any split, broken, or discolored beans. Place the beans and 4 cups of hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat, boil for 2 minutes, then remove from heat. Cover and let soak for 1 hour.
  • Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces of thick-cut cooked ham (1 cup).
  • After soaking, drain the beans in a colander and wipe the pot clean.
  • Heat 2 tablespoons of olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and beginning to soften (about 3 minutes). Add the ham, garlic, bay leaves, black pepper, kosher salt, dried thyme, and dried rosemary. Sauté until fragrant (about 1 minute).
  • Add the drained beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups of low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender (1 hour 30 minutes to 1 hour 45 minutes).
  • Remove the ham hock. Add 2 tablespoons of unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

Notes

  • The ham hock adds a subtle smokiness to the soup. If using, cut away any meat from the bone after simmering and stir it into the soup.
  • To soak the beans overnight, rinse the beans and discard any broken or discolored pieces. Place in a large heavy pot or Dutch oven, then add enough cold water to cover the beans by 2 inches. Cover and let sit at room temperature overnight, and continue with Step 2 the next day, skipping the quick boil.
  • Leftovers can be refrigerated in an airtight container for up to 1 week. To freeze navy bean soup, let the soup cool completely, then freeze in an airtight container for up to 3 months. Thaw the soup in the fridge overnight before reheating on the stovetop.