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Home » Recipes » Pork

Navy Bean Soup Recipe

Published: Sep 9, 2025 by Debra Clark · 58 Comments

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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!

Navy bean soup in a pot with a ladle.
Jump to:
  • Classic navy bean soup 
  • Ingredients
  • Hearty Navy Bean Soup Recipe
  • Frequently asked questions (FAQ's)
  • Deb's top tips to make great bean soup
  • Variations
  • More bean soup recipes
  • Serving suggestions

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

All of the ingredients needed to make the soup recipe. With print overlay for clarification.

For the exact measurements for the soup, please refer to the recipe card below. 

A big soup pot filled with ham and bean soup, with a ladle scooping up a serving.
4.97 from 52 votes

Hearty Navy Bean Soup Recipe

Navy Bean Soup with Ham is a slow-cooked delicious meal. With rich flavors, it's an easy-to-make, affordable meal that tastes even better on day two! Your entire family will love this old fashioned navy bean soup recipe.
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Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Soups and Stews
Cuisine: American
Servings: 8 servings
Calories: 271kcal
Author: Deb Clark

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. 
  • Add the onion, carrots and celery to the pot, season with the black pepper & red pepper flakes & sauté until tender, 5-7 minutes. 
    Seasoning in a pot with onions, celery and carrots in a soup pot.
  • 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.
    Dried beans and ham in a soup pot, with water poured into the pot.
  • 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!
    A finished pot of navy bean soup with a hand squeezing lemon into the soup pot.

Notes

If you're buying beans in bulk you'll need about 2 ½ cups of dried beans.

Instant pot directions

  1. Turn the pressure cooker to sauté.
  2. When hot add the olive oil and sauté the vegetables. Season with black pepper and red pepper flakes and cook for 5 minutes.
  3. Next add the remaining ingredients and 7-8 cups of water. Do not overfill the pressure cooker.
  4. Set the Instant Pot to manual and the timer to be 45 minutes. Add the lid and seal.
  5. Natural release at the end
If the beans are presoaked, reduce cooking time to 10 minutes

Crock pot instructions

  1. Omit the olive oil.
  2. Add all of the ingredients to the crockpot. Cook for 8-10 hours on low until the beans are tender.
  3. Check for seasoning - add salt as needed.
For additional flavor use chicken stock in place of water. 
Adding a squeeze of lemon and minced parsley at the end of the cooking process will brighten the flavor of the soup!
If you prefer a creamier soup, remove a few cups of beans and process until smooth in a food processor or blender and add back to the stockpot.
Also, anytime you’re cooking beans, salt when the beans are tender. If you add salt in the beginning the beans will be tough.

Storage

Refrigerate/Freeze - 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.

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    Nutrition

    Calories: 271kcal | Carbohydrates: 40g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 421mg | Potassium: 922mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3909IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 3mg
    A soup pot with a ladle taking a big scoop.
    If you're looking to stretch a buck, bean soup is a great option.

    Frequently asked questions (FAQ's)

    Do navy beans have another name?

    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.

    Why do you sort dry beans?

    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!

    Do beans really need soaking?

    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.

    Do you cook in the soaking liquid?

    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.

    What's the quick soak method?

    Boil your beans for one minute, then cover and let them sit for an hour. It's a speedy shortcut to tender beans!

    Where do you find smoked the ham hock?

    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.

    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.

    A white bowl filled with soup, with a spoon.

    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

    When it comes to serving up a cozy bowl of navy bean soup, the only real rule is-don't skimp on the bread! A thick square of skillet cornbread is always a hit (especially if you sneak in a little honey butter on top). Or go the extra mile with my Slow Cooker Focaccia Bread-it's chewy, fluffy, and makes your house smell like you hired an Italian grandma to do the cooking.

    And if you're keeping it simple, you can never go wrong with classic dinner rolls-soft, warm, and just begging to be dunked. Honestly, whichever you choose, just be sure to grab two. One for dunking and one for scooping up every last drop!

    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.

    Navy Bean Soup in White Bowl with spoon.
    Navy Bean and Ham Soup has rich hearty flavor.

    There's just something about a pot of navy bean soup simmering away that feels like a warm hug from the inside out. It's hearty, comforting, and tastes like it's been passed down from someone's sweet little granny! Whether you're feeding a crowd or just stocking the fridge with leftovers you'll actually look forward to, this recipe hits the spot every single time.

    If you give it a try, let me know what you think! Drop a comment below, give it a 5-star rating, or share a photo of your bowl, I'd love to see it! Happy cooking, friends!

    First published May 17, 2016 - Last updated September 9, 2025

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    About Debra Clark

    Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town of Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Comments

      4.97 from 52 votes (34 ratings without comment)

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      Recipe Rating




    1. Stan says

      September 22, 2024 at 12:14 pm

      how much is considered a serving? looking to make like 16 quarts so I need to multiply the recipe.

      Reply
      • Debra Clark says

        September 22, 2024 at 2:03 pm

        A serving is about a cup and a half. So the recipe as is makes about 3 1/2 quarts. If you have the time, be sure to finish it with the fresh lemon juice and parsley. Just tastes great! Enjoy the recipe!

        Reply
    2. Gina says

      September 04, 2024 at 4:14 pm

      5 stars
      I made this for dinner tonight. The recipe is great. I've never added lemon and parsley to my white bean soups, but I will from now on! Yum 🙂

      Reply
      • Debra Clark says

        September 04, 2024 at 6:01 pm

        Doesn't it make all the difference Gina? It really brightens the flavors. Thanks for commenting, I appreciate it!

        Reply
    3. holly says

      February 06, 2024 at 5:08 pm

      I just do not see how a portion of this soup can only have 79 calories. But nothing is mentioned regarding portion size?

      Reply
      • Debra Clark says

        February 06, 2024 at 7:24 pm

        Good catch Holly, I just ran the calculator again and it updated to 271. Thanks for bringing it to my attention.

        Reply
    4. Mel says

      February 04, 2024 at 9:00 pm

      If cooking in the crockpot, is it 8-10 hours if the beans aren’t pre-soaked? How long of you do pre-soak?
      Thanks!

      Reply
      • Debra Clark says

        February 05, 2024 at 12:44 pm

        I pre-soak beans overnight. You can also use the quick-soak method. Which is bringing the beans to a boil, covering and leaving for an hour. Either way, you'll want to drain the beans and rinse them well after soaking. Enjoy the recipe!

        Reply
    5. Camden says

      January 31, 2024 at 3:16 am

      I wish I would have seen this bean soup recipe when I was sick a while ago! Oh well, saving it for next time. And I can make it this weekend!

      Reply
      • Debra Clark says

        January 31, 2024 at 7:46 am

        I just made it yesterday. It's such a great recipe, thanks Camden!

        Reply
    6. Sharon says

      January 30, 2024 at 4:19 pm

      Bean and ham soup was one of my childhood favorites but I almost forgot about it. Thank you for the reminder and the recipe.

      Reply
      • Debra Clark says

        January 30, 2024 at 5:59 pm

        Wonderful, I hope you give this recipe a try.

        Reply
    7. Debbie says

      January 30, 2024 at 4:04 pm

      This bean soup recipe looks so hearty and satisfying. It will be perfect for today's cold icy weather.

      Reply
      • Debra Clark says

        January 30, 2024 at 5:55 pm

        You know it, soup is good food!

        Reply
    8. Alyssa says

      January 30, 2024 at 12:38 pm

      I love trying out new soup recipes. I will definitely be adding this bean and ham soup to the list to try!

      Reply
      • Debra Clark says

        January 30, 2024 at 5:48 pm

        You'll enjoy it Alyssa, it's a great meal!

        Reply
    9. Holly says

      January 26, 2024 at 10:31 am

      5 stars
      Yum! I am going to add this bean and ham soup recipe to my Easter leftovers recipe list! What a tasty way to use up leftover ham!

      Reply
      • Debra Clark says

        January 26, 2024 at 4:17 pm

        Always save the ham bone! My favorite use of leftover ham, enjoy!!

        Reply
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