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Classic Navy Bean Soup with Ham

A close-up of a white bowl filled with hearty navy bean soup, featuring white beans, carrots, celery, and topped with shredded ham.
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A hearty and comforting recipe for classic navy bean soup, perfect for cold weather.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 8 cups chicken broth or water
  • 1 smoked ham hock or 4 slices thick-cut bacon, diced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (if not using bacon)
  • Salt to taste

Instructions

  1. If using dried beans without pre-soaking, place beans and 8 cups of water in a large pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until slightly tender. Drain and set aside. (If using soaked beans, skip this step.)
  2. In a large Dutch oven or stockpot, heat olive oil over medium heat. If using bacon, cook until crisp, then remove bacon pieces and set aside, leaving rendered fat in the pot.
  3. Add onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
  4. Add garlic and cook for 1 minute more until fragrant.
  5. Add the pre-cooked or soaked navy beans, chicken broth, ham hock (or bacon), thyme, bay leaf, and pepper to the pot.
  6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are very tender and the soup has thickened. Stir occasionally.
  7. Remove the ham hock and bay leaf. Shred any meat from the ham hock and return it to the soup. Discard the bone. If you used bacon, stir it back in now.
  8. Taste and add salt as needed. If the soup is too thick, add a little water or broth until you reach your desired consistency.
  9. Serve hot with crusty bread.

Notes

  • For an Instant Pot method, combine all ingredients (except salt) in the pot. Cook on High Pressure for 30 minutes, followed by a Natural Pressure Release for 15 minutes.
  • For a smoother soup, remove about 2 cups of the cooked soup, blend until smooth, and stir back into the pot.
  • This soup freezes well for later meals.

Nutrition

Find it online: https://eatableempress.com/navy-bean-soup-recipe-classic-ham-comfort/