Navy Bean Soup with Ham is an easy meal, slow cooked and delicious! With classic flavors it’s an affordable soup that tastes even better on day two! Big meaty flavor from the ham and creaminess with perfectly cooked beans. It’s a hearty soup that makes an easy lunch or a simple dinner.
Ham and Bean Soup
Ham and Bean Soup is a staple in our home. When it’s bubbling away on the stove, the beans slowly soften and become soft and creamy, the ham is fall-off-the-bone tender. It’s hearty and so flavorful and costs less than $1.00 per serving, talk about value!
Bean soup has been a go-to meal of mine for years. When I was single and dollars were tight I would purchase a ham and eat it for days.
When the ham was gone I’d take the bone and make soup and eat that for days. (For some of I have leftover ham recipes dialed in – for more recipes for click here!)
Dollars were tight. Packed with protein and vegetables that basic ham and bean soup was the best meal I could afford and is still one of my favorites!
Everything you want to know about beans and soup!
Have you made bean soup from scratch? It’s easy to do and it’s a great way to stretch a buck. Here’s the low-down on beans!
Start by picking through the beans and sorting them. It’s not unusual to find small dirt clods mixed in. You also need to rinse them thoroughly.
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.
Do beans need to be soaked overnight?
Soaking them overnight will shorten the cooking time. Rinse them well first, then add the beans to a large bowl covered with water. Refrigerate them overnight or they could ferment.
Drain and rinse the beans prior to using. Why rinse again? The water can be dirty and contain anti-nutrients. Rinse the beans until the water runs clear.
What is the quick cooking method for beans?
This method shortens the cooking time. Pick thru the beans and rinse them well, add the beans to a large pot. Cover with water and bring to a hard boil for one minute. Remove from heat, leave covered for one hour. Drain and rinse the beans well.
Ingredients for navy bean soup with ham
- Navy or Great Northern Beans – they are sold in one pound bags in the dried bean section.
- onion, carrots, celery – an aromatic flavor base for this stew.
- ham bone, chopped ham (optional) – the bone adds loads of flavor, if you have extra meat great, if not – no worries! You should still make this soup.
- bay leaf, pepper, red pepper flakes – all seasoning you have in your spice cabinet.
- olive oil – to sauté the vegetables
- salt – if needed at the end of cooking
- lemon and parsley (optional) – the addition of lemon and parsley brightens the flavor of the soup. I highly recommend it!
Easy Navy Bean and Ham Soup
Stove top method
- In a large stock pot over medium heat add the olive oil.
- Add the vegetables, season with the black pepper and red pepper flakes & sauté until tender, 5-7 minutes.
- Next add the bay leaf, ham bone and beans to the pot. Add enough water to cover the beans and simmer covered for 1 ½ hours, until the beans are tender.
- When the beans are tender, taste for seasoning. Now’s the time to add salt!
If the beans are presoaked cooking will take about an hour.
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
If the beans are presoaked, reduce cooking time to 10 minutes
Slow cooker directions
This one is simple guys and my favorite way to cook a pot of beans.
- Omit the olive oil.
- Add all of the ingredients to the crockpot. Cook for 8-9 hours until the beans are tender.
- Check for seasoning – add salt as needed.
If the beans are presoaked, reduce cooking time to 5-6 hours.
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!
Also, anytime you’re cooking beans, salt when the beans are done cooking. If you add salt in the beginning the beans will be tough.
Wait until the end of the cooking time to taste and adjust flavors. Often times between the ham hock and the ham, there’s plenty of salt – when this slowly cooks, the salt distributes into the broth. It just might be salty enough!
If you’re looking for more tips and tricks or would like to take your soup to the next level, be sure to CLICK HERE to read Homemade Soup; A Complete Guide
You’ll definitely want to give this simple recipe a try!
More of my favorite hearty soup recipes!
- Lamb Stew Recipe – tender meat and vegetables, this soup is savory and delicious!
- Homemade French Onion Soup – comforting on a chilly and topped with a thick slice of toasted bread, loaded with melty Gruyere.
- Moroccan Chicken Stew – Tender chicken flavored with fragrant spices cooked with vegetables and dried fruit.
- Smoked Ham, Kale and White Bean Soup – comfort food gets a healthy addition with a little chopped kale.
- Easy Lasagna Soup Recipe – just like your favorite pan of lasagna, this soup is cheesy and hearty!
- Instant Pot Ham and Potato Soup – quick and easy to make in your pressure cooker, this is a family favorite!
If you are looking for the 10 most popular soups on the blog – this post has them all in one spot and they are delicious!
Looking for budget-friendly tips to save $$’s on your grocery bill? Click here to learn more!
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Navy Bean Soup with Ham
Navy Bean Soup with Ham
Equipment
Ingredients
- 1 package Navy 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 if needed at the end of cooking
- tablespoon juice of ½ lemon and 2 fresh parsley minced (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 stock 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.
- 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 & 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
Slow cooker directions
- Omit the olive oil.
- Add all of the ingredients to the crockpot. Cook for 8-9 hours until the beans are tender.
- Check for seasoning – add salt as needed.
