Classic Navy Bean Soup
Add this old-time classic to your go-to autumn soups.
Serves6 to 8
Prep10 minutes
Cook1 hour 50 minutes
Soup season is fast approaching, and the Southerner in me cannot wait for endless bowls of hearty beans. This navy bean soup, simmered low and slow with a smoky ham hock, is definitely on the list of yummy things to consume as much as possible.
If you’d like to make your soup creamier, mash some of the beans with a potato masher or fork against the inside of the pot. You can also scoop out a small portion, run it through a blender, then return the blended beans to simmer a little more. And, of course, taking a few swipes through the pot with an immersion or hand blender works as well.
What Are Navy Beans?
How to Make Navy Bean Soup Vegetarian
- Omit the ham.
- Replace the chicken stock with veggie stock.
- Increase your carrots and celery or add additional vegetables such as parsnips or celery root.
- Replace the simmering ham hock with a Parmesan cheese rind.
Navy Bean Soup Recipe
Add this old-time classic to your go-to autumn soups.
Prep time 10 minutes
Cook time 1 hour 50 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 1 pound
dried navy beans
- 4 cups
hot water
- 1
medium yellow onion
- 1
large carrot
- 1 stalk
celery
- 2 cloves
garlic
- 8 ounces
thick-cut cooked ham
- 2 tablespoons
olive oil
- 2
bay leaves
- 2 teaspoons
freshly ground black pepper
- 1 teaspoon
kosher salt, plus more as needed
- 1/2 teaspoon
dried thyme
- 1/2 teaspoon
dried rosemary
- 1
smoked ham hock (optional)
- 6 cups
low-sodium chicken broth
- 2 tablespoons
unsalted butter
Instructions
Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot 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 thick-cut cooked ham (1 cup).
When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.
Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups 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 unsalted butter and stir until melted. Taste and season with more kosher salt as needed.
Recipe Notes
Ham hock: 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.
Make ahead: 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.
Storage: 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.