Cozy up this winter with a comforting bowl of Navy Bean Soup. If flavors like hearty, creamy, and delicious speak to you, then here is your sign to serve up this soup next!
Soups are always a staple for us on cold weather nights and this ham and bean soup hits the spot -- not to mention the easy button as well for a quick dinner! If you are looking for more delicious soup recipes, we've got you covered!
WHY YOU'LL LOVE THIS RECIPE
This soup fills the home with a comforting, savory scent and warms your mood with classic flavors. Navy Bean and Ham Soup is budget friendly and guess what? The leftovers taste JUST as good (maybe even better?)!
Filling and completely satisfying, it takes the chill off a cold winter day. It's perfect for a cozy family dinner or to feed a crowd.
And it's a great source of protein thanks to the navy beans and ham! Did you know that one serving of navy beans packs 19 grams of protein per cup?!
WHAT ARE NAVY BEANS
Navy beans are often confused with Great Northern beans and Cannellini beans. While they look similar there are some differences to know before using them interchangeably.
The two latter beans are larger than navy beans. Great Northerns are mild, nutty, and firm in texture, and Cannellini beans are the largest of the three and have nutty, earthy flavor.
Navy beans are prized for their creamy texture and mild in flavor.
The navy bean originated in Peru and is also known as "white pea" or alubias chica in Spanish. It's called navy bean because the US Navy started using them in the 19th century thanks to their low cost and high nutritional value.
It is also most often used in baked beans.
INGREDIENTS FOR NAVY BEAN SOUP
Navy Beans | Dried navy beans are budget friendly and take on intended flavors so well! While there are differences between navy, Cannellini, and kidney beans, they can be used interchangeably in recipes. If you can't find navy beans, these are fine subs.
Canned navy beans are fine if a short cut is needed.
Vegetables | This is the classic soup combo of yellow onion, carrots, celery, which is great for aroma and flavor.
Ham | This Navy Bean Soup is protein packed with the addition of thick-cut diced ham. It adds meaty texture and big flavor. If you like broth to be extra flavorful, now's the time to use up any leftover ham hock from the holidays. But if no leftovers are on hand, feel free to snag one from the grocery store.
Herbs | Herbs are perfect for adding subtle, yet notable differences to a dish. Bay leaf, fresh thyme, and fresh rosemary are wonderful additions to Navy Bean Soup. However, if you don't have fresh herbs on hand, they can be omitted from the recipe and the soup will still taste delicious!
If you want to add more simple soups to the weekly menu, check out Cream Corn Soup, Chicken Tortellini Soup, or Slow Cooker Chicken Taco Soup!
DO YOU HAVE TO SOAK NAVY BEANS OVERNIGHT
Soaking navy beans before cooking is not necessary and may even reduce their flavor and texture. However, soaking them can shorten the cooking time and make beans less gassy. So, it really depends on your cooking preference.
If you do soak your navy beans, do so in cold water for eight hours and refrigerate while they soak to prevent fermentation.
If you do not want to soak them, cook them in a flavorful broth as mentioned above for three to four hours.
QUICK SOAK METHOD FOR BEANS
There are different ways to soak navy beans before cooking them, depending on how much time you have and your preference. The presoak softens the bean, which makes it easier to cook.
But if you are short on time, no worries! There's a quick-soaking method just for you.
Rinse the beans and put them in a large pot with enough water to cover them. Bring to a boil for 5 minutes. Turn off the heat and cover. Let the beans sit for 1 hour. Drain and rinse before cooking.
HOW TO MAKE NAVY BEAN SOUP
Once your beans are properly soaked and ready for cooking, transfer them back to the colander and rinse well. Discard any soaking liquid left behind, and if you plan to make your soup in the same vessel you soaked the beans, be sure to rinse it well!
Set the rinsed beans aside and place a large pot or Dutch oven on the stovetop over medium heat. Add the olive oil and allow it to come to a temperature. Then, add the onion, carrots, and celery and sauté for about 3 minutes, stirring often.
Add the diced ham and sauté for about 3 to 4 minutes more, just until the ham has developed a bit of color on the exterior. Next, add the navy beans back to the pot, along with the chicken broth, bay leaf, thyme, and rosemary. Also add the salt, black pepper, and paprika at this point.
Stir all of these ingredients to combine. If you intend to use a ham hock for your Navy Bean Soup, now is the time to add it!
Once the broth begins to boil, you'll reduce the heat to maintain a gentle simmer and cook for about 1 hour and 30 minutes or up to 2 hours. Cooking time may vary depending on your soaking method, so be sure to test them at the 1-hour and-30-minute mark. Stir occasionally throughout the cooking duration and remove your soup from the heat once the beans are tender to your liking.
If you used a ham hock, remove it from your soup and set aside to cool slightly. Season to taste with additional salt and pepper if needed, serve, and enjoy!
HOW TO STORE LEFTOVERS
This Navy Bean Soup recipe makes a big batch, so you can store in the refrigerator for up to 5 days.
It freezes and reheats great! Transfer to freezer-safe zip-top bags and lay flat on a small sheet pan in the freezer to freeze. Once frozen, remove the sheet pan and store for up to 3 months.
Thaw in the refrigerator overnight, preferably on a sheet pan to save yourself the trouble in case of a leak.
FREQUENTLY ASKED QUESTIONS
It is not uncommon to find pebbles in a bag of dry beans. Always sort through them before soaking.
Dry beans may have a bit of dust or debris clinging to them. It's always best to rinse before cooking.
No, soaking liquid should be discarded. Do not cook beans in its soaking liquid.
Smoked ham hocks are found in the meat section of the grocery store. When in doubt, ask the butcher!
Yes! Leave out the oil and add ingredients to slow cooker. Cook for 8-10 hours on low until beans are tender.
No time to soak beans? Use 4 (15-ounce) cans of navy beans in the place of dried beans. Canned beans allow you to skip the soak entirely and cut the simmer time down to 45 minutes. Make sure you drain and rinse beans before using.
You bet! Omit the ham and use veggie stock instead of chicken stock. The addition of a Parmesan rind will add meaty, savory flavor to the soup and is a great sub for the ham.
6 MORE SOUPS YOU’LL LOVE
- Vegetable Soup
- Crockpot Chicken Noodle Soup
- Homemade Chicken Noodle Soup
- Tomato Basil Soup
- Creamy Tomato Soup
- Broccoli Cheese Soup
Vegetable Soup
Crock-Pot Chicken Noodle Soup
Homemade Chicken Noodle Soup Recipe
Creamy Tomato Soup | Recipe
Broccoli Cheese Soup
Navy Bean Soup
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive or avocado oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 8-12 ounces thick-cut cooked ham, diced
- 6 cups low-sodium or unsalted chicken broth
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 ½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 smoked ham hock (optional)
Instructions
- Rinse the beans in a colander and discard any discolored beans or pebbles. To soak overnight, transfer to a large bowl and cover with water by 2 inches. For a quick soak, place the beans in a large pot on the stove, cover by 2 inches, and bring to a boil. Turn off the heat and allow the beans to soak for 1 hour.
- Drain and rinse the beans, and set aside until ready to use.
- Add oil to a clean, large pot or Dutch oven and bring to temperature over medium heat. Add the onion, carrots, and celery. Sauté for about 3 minutes. Add the ham and sauté for about 3-4 minutes more.
- Add the beans, broth, bay leaf, thyme, rosemary, salt, pepper, and paprika. Stir to combine. Add the ham hock (if using) and reduce the heat to maintain a gentle simmer. Cook for 1 hour and 30 minutes or up to 2 hours, until the beans are tender to your liking, stirring occasionally.
- Remove the ham hock and allow to cook slightly. Season with more salt and pepper as desired, serve and enjoy!
Nutrition
Sources:
“About Navy Beans :: Camellia Brand.” Camellia Brand, 28 Aug. 2012, www.camelliabrand.com/about-the-bean/about-navy-beans/.
Delany, Alex. “Is Soaking Dried Beans Overnight Really Necessary?” Bon Appétit, www.bonappetit.com/story/soaking-dried-beans-overnight-necessary.
“How to Quick-Soak Dried Beans in Just One Hour.” Kitchn, www.thekitchn.com/how-to-quicksoak-dried-beans-cooking-lessons-from-the-kitchn-198610. Accessed 11 Jan. 2024.
David Cable says
One of my favorite soups to make in a slow cooker. Easy and it always turn out great.