Go Back

Navy Bean Soup With Ham

A comforting and hearty bowl of navy bean soup with savory ham, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried navy beans
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 cups diced ham
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener (if using canned beans)

Method
 

  1. Rinse the dried navy beans under cold water.
  2. In a large pot, cover the soaked beans with water and bring to a boil for a few minutes.
  3. Heat the olive oil over medium heat in the same pot.
  4. Add the chopped onion, garlic, carrots, and celery, sautéing until softened and fragrant, about 5-7 minutes.
  5. Add the drained beans back into the pot along with the chicken broth and bay leaf.
  6. Stir in the diced ham, bringing everything to a gentle boil.
  7. Reduce the heat to low, cover, and let it simmer for about 1 hour.
  8. Once the soup is thickened and the beans are tender, remove the bay leaf.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Dish out the warm soup into bowls and serve with crusty bread or crackers.

Notes

Let the soup sit for a few hours or overnight; it tastes even better the next day as the flavors deepen.