You're going to love this from scratch Navy Bean Soup Recipe! With classic flavors it's an affordable soup that tastes even better on day two! Big meaty flavor from the ham and creaminess with tender cooked beans. This is an easy meal the whole family will enjoy!
This recipe is easy to make on the Stove Top, Slow Cooker or Pressure Cooker!
Jump to:
Classic navy bean soup
Imagine this: tender beans slowly turning creamy, ham that practically melts off the bone, and a rich broth that packs a flavor punch—all for less than a dollar a serving!
This isn’t just any soup; it’s a cherished kitchen staple that’s saved many a tight-budget day. When ham was scarce, I’d stretch every last bit into this hearty masterpiece, and trust me—the leftovers are pure magic!
Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- Beans: 1 pound dry navy beans (or substitute with cannellini or great northern beans).
- Veggies: Onion, carrots, and celery—your aromatic trio.
- Ham: Leftover ham bone, ham hock, or chopped ham (or try smoked turkey legs for a twist).
- Liquid: Water, or use low-sodium chicken/vegetable broth for extra flavor.
- Seasonings: Bay leaves, pepper, and red pepper flakes.
- Olive Oil: For sautéing the veggies.
- Finishing Touches: Salt (added at the end), and a squeeze of lemon plus a sprinkle of parsley for brightness (optional).
Instructions to make navy bean soup
This is an overview of the instructions. For the complete directions scroll down to the bottom!
Saute the veggies in olive oil. Seasoning with black pepper & red pepper flakes.
Add the dried beans, ham, ham hock and bay leaf.
Add enough water to cover the beans and simmer covered until the beans are tender.
When beans are tender, season with salt, finish with fresh lemon and minced parsley.
Behind the scenes video
Want to see the magic in action? Click here to watch my fun, step-by-step video and get extra tips for making Navy Bean Soup. Trust me—you’ll be hooked!
Please like & subscribe to the channel so you'll be the first in the know! Click to watch the full video on YouTube.
Equipment
The following are affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- A 6- to 10-quart soup pot for stovetop magic.
- A trusty, heat-resistant ladle for serving up those hearty bowls.
Frequently asked questions (FAQ’s)
There are several varieties of white beans and they are very common. Navy beans are a small white bean and have an oval, slightly flattened shape.
Sometimes little stones or dirt sneak in with dried beans. Give them a good sort and rinse to keep your soup smooth and stone-free!
Soaking isn’t necessary, but it does cut down on cooking time. Just remember to drain and rinse the soaking water to keep your soup clean and tasty.
No, drain beans and discard the soaking liquid. The water can be dirty and contain anti-nutrients. Rinse the beans until the water runs clear.
Boil your beans for one minute, then cover and let them sit for an hour. It’s a speedy shortcut to tender beans!
Check the meat department or even the freezer section at your local grocery store. And if you can't find it, just ask your friendly butcher for help!
Deb's top tips to make great bean soup
Always add salt at the end of cooking. Early salt can toughen your beans, and crunchy beans are a no-go!
- Want to take your homemade soup to the next level? Add a squeeze of lemon and minced parsley at the end of the cooking process. It brightens and freshens the flavor of the soup!
- Whatever you do, don't skip the bay leaf! The bay leaf adds a subtle layer of flavor and brings the soup together.
Creative variations
No leftover holiday ham? No problem! Try using a ham shank, ham steak, thick-cut bacon, or a smoked ham hock. Feeling adventurous? For a vegetarian version, simply omit the meat and swap chicken broth for vegetable stock.
Extra veggies like mushrooms, spinach, zucchini, or yellow squash can transform your soup into a colorful feast.
Storage
Storage: Keep leftovers in an airtight container in the fridge for 3–5 days. It also freezes beautifully for up to 3 months.
Reheat: Warm it up on the stovetop or in the microwave.
More bean soup recipes
- 15 Bean Soup with Ham - grab a bag of assorted beans at the grocery store and a ham hock and make this soup! It's a mixture of lentils, pinto, black, kidney beans and more. Another hearty delicious meal!
- Homemade Bean and Bacon Soup - super creamy and easy this one uses canned beans and is ready in a snap!
- White Bean and Turkey Chili Recipe - I make this ALL the time! It's a great pantry meal.
- Navy Bean Vegetable Soup - all the goodness of Navy Bean Soup but stuffed with your favorite vegetables!
Love a great bowl of soup? Click here for the more soup recipes ever on the blog - these are my favorites!
Serving suggestions
I like to keep it simple when you're serving a soup this good! Soup and salad or soup and sandwiches - both classic combinations!
What... you haven't found what you're looking for? Well, I gotcha! I have an entire post dedicated to What to Serve with Navy Bean Soup! Check it out, I'm sure you'll find the best combination for your meal.
There you have it—this hearty Navy Bean Soup Recipe blends classic comfort with modern convenience. I hope you give it a try soon, and don’t forget to share your delicious creations in the comments or on social media. Happy cooking, and here’s to a bowl full of love and innovation!
Hearty Navy Bean Soup Recipe
Equipment
- Stock Pot
Ingredients
- 1 pound package dried navy beans or great northern beans
- 1 yellow onion chopped
- 3 carrots chopped
- 3 stalks celery chopped
- 1 bay leaf
- 1 ham bone
- 2 cups chopped ham optional
- 8 cups water
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- salt to taste salt if needed at the end of cooking when the beans are completely tender.
- juice of ½ lemon and 2 tablespoons fresh minced parsley (optional)
Instructions
- Pick thru the beans, checking for small rocks, blemished beans, etc and remove.
- Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
- In a large soup pot, heat the olive oil over medium high heat.Â
- Add the onion, carrots and celery to the pot, season with the black pepper & red pepper flakes & sauté until tender, 5-7 minutes.Â
- Add the bay leaf, ham bone, diced ham (if using) and beans to the pot & add enough water to cover the beans and simmer covered for 1 ½ hours, stirring occasionally. Add water as needed and cook until the beans are tender.
- When the beans are tender, taste for seasoning. You may need to add a teaspoon or two of salt.
- You can also remove the hambone and pick the meat off it and add the meat back to the soup. Remove and discard the bay leaf.
- When you turn off the heat add in the lemon juice and fresh parsley, mix well and serve!
Notes
Instant pot directions
- Turn the pressure cooker to sauté.
- When hot add the olive oil and sauté the vegetables. Season with black pepper and red pepper flakes and cook for 5 minutes.
- Next add the remaining ingredients and 7-8 cups of water. Do not overfill the pressure cooker.
- Set the Instant Pot to manual and the timer to be 45 minutes. Add the lid and seal.
- Natural release at the end
Crock pot instructions
- Omit the olive oil.
- Add all of the ingredients to the crockpot. Cook for 8-10 hours on low until the beans are tender.
- Check for seasoning – add salt as needed.
Love this recipe? Join the free membership group!
Nutrition
First published May 17, 2016 - Last updated March 13, 2025
Sam says
My grandmother used to make a comforting bean and ham soup. I can't wait to try this recipe and see if it's similar.
Bowl Me Over says
I think you'll really enjoy the recipe Sam. It's so hearty and comforting. I always say soup is good food!
Brittany says
We're currently iced in due to some crazy winter weather. I think I'll pull a ham from the freezer to try this bean soup recipe. It looks perfect for these cold days!
Bowl Me Over says
Ha! We are iced in as well. I'm making a pot of beans myself. A great soup is perfect for this weather. Enjoy!
Kristen says
Is there a way to make this bean and ham soup, minus the ham, to fit a vegetarian diet? I am trying to think if there's a different broth I could use to make up for the loss of the ham flavor... thank you!
Bowl Me Over says
Of course, just ommit the ham and use a vegetarian broth. There is nothing better than a big pot of beans. Perfect for these cold winter months.
Rod says
Substitute a vegetable broth and add a dash of liquid smoke to replace the smokiness from the ham and voila! you have a vegetarian bean soup...
Debra Clark says
Absolutely, that would be delicious!
One Crazy House says
I wonder how this bean soup recipe would taste with pieces of kielbasa mixed in? I am looking for something to make (meal-wise) to serve along with snacks on Super Bowl Sunday, and might have to try this! Just leave it at a simmer in the Crockpot once it's cooked to keep it warm for everyone!
Bowl Me Over says
Yes, this can even be made in the slow cooker. It takes 10-12 hours for the beans to cook, so you may want to make it the day before. Kielbasa is an excellent substitute for the ham.
Jann Forrest says
OK I made this yesterday with high hopes. Only made one change in that I was out of celery, so I used celery salt. It came out pretty bland. I can't imagine the dried beans being bad. I used chicken stock instead of water and put everything in the crockpot. I opened a can of great northern beans and they were delicious, so I added them to the crockpot beans. That helped some. Not sure what happened but don't think I will use this recipe again.
Bowl Me Over says
Interesting, thanks for sharing Jann. Unfortunately, celery salt isn't a good substitute for celery. Fresh vegetables like bell pepper or fennel would be a good substitute. It sounds like your soup needed salt and pepper. I know that sounds basic, but when a soup is bland, it's usually just missing the basics. Thanks for taking the time to comment. I appreciate the feedback.
RoseMarie DaSilva says
This recipe sounds delicious. I don't eat pork. Can I use beef summer sausage that has been browned then cut up into small pieces.
Bowl Me Over says
I think beef summer sausage would be amazing! You can also use a smoked turkey leg or a couple smoked wings. Loads of flavor that way too!
Melissa says
Thank you for sharing the recipe, Debra. I made this tonight for dinner and everyone loved it.
Bowl Me Over says
Oh that's awesome Melissa! I think this is the BEST Navy Bean Soup - glad it was a hit with the family!!
Aliza H says
Wonderful! Love the stove + slow + IP instructions. We don't do pork, but I had corned beef "broth" I didn't want to waste. Great with that! Added garlic & liquid smoke since no ham. (If that hadn't worked, I'd blame myself not the recipe; but DELICIOUS so hope this helps if anyone else has corned beef broth to use up 🙂
Bowl Me Over says
Oh that is so smart Aliza! I love repurposing leftovers. Thanks for the tip!!!
Gail says
Question what gives the bean soup the orange color
Bowl Me Over says
The carrots and simmering the beans all day long.
Del says
Did you add 8 cups of liquid in your video? The chicken broth boxes i thought where 4 cups and then it looked like you added about two more cups. Just wanting to know exactly how much broth and how much water to use. I like using chicken broth as it adds flavor but wondering if adding the water helps in some way?
Bowl Me Over says
Adding water just makes it less expensive. If I have enough chicken stock, I will certainly use that. Initially I will add six cups of liquid. Then as it cooks (and cooks off) I will add more liquid. Totally about 8 cups. Enjoy the soup Del.
Sarah A Martin says
I made this soup awhile ago and it was delicious. I ended up freezing the leftovers. We ate them 2 months later and this soup was still really good. I would definitely recommend this recipe.
Debbie Lockwood says
Looking forward to trying this soup. When cooked in a slow-cooker for 8-9 hours, is that on low or high?
Bowl Me Over says
It will take 8-10 hours on low. I usually put it in first thing in the morning at 7 and it's ready by 5pm. Best to give it a little extra time, than not enough. Enjoy the soup, it's one of our family's favorite recipes!
Vickie says
Recipe looks great...question, says if presoaked reduce cooking time by 10 minutes. Does that mean I do not have to presoak? I know my pot will cook the beans without presoaking, etc. I have done it with other recipes. If I don't have to presoak I do not want to.
Bowl Me Over says
you don't have to presoak at all Vickie - enjoy the recipe!
Janet says
Best Navy Soup I've ever eaten, husband loved it. Thank you!
Bowl Me Over says
Yay!! It's my favorite too - always a great meal. Thanks Janet - have a great day!!
MICHAELA KENKEL says
My hubby said my bean soup recipe is out the door after making this one of yours!! It was really good!
Sandra Shaffer says
This is one hearty soup! Send leftovers to my folks and they loved it too. Thanks for a great recipe!
Nikki says
Perfect recipe and perfect comfort food!
Julie Menghini says
This is our favorite ham and bean recipe. I got a super big ham for Easter just so we can make this soup with the leftovers!
Sandra Shaffer says
Bean soup can really stretch to multiple meals, plus they’re so filling! Love this recipe and the cooking method options you share. I’m on an IP kick lately! Thank you.
Michelle Turner says
Looks delish. I love soup in the summer too. Great combo.
Bowl Me Over says
Soup is such a comforting meal, I agree!
Audrey Busike says
Mmmmmmmm... A classic favorite!
Bowl Me Over says
Ham and Bean soup is the classic soup, one of my fav's! Thanks for stopping by Audrey!
Lois says
This is so good.
Bowl Me Over says
Love a great soup and Bean Soup is just so easy, affordable and delicious! Thanks Mom!!