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!
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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!
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Equipment
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- 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.
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Nutrition
First published May 17, 2016 - Last updated March 13, 2025
Stan says
how much is considered a serving? looking to make like 16 quarts so I need to multiply the recipe.
Debra Clark says
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!
Gina says
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 🙂
Debra Clark says
Doesn't it make all the difference Gina? It really brightens the flavors. Thanks for commenting, I appreciate it!
holly says
I just do not see how a portion of this soup can only have 79 calories. But nothing is mentioned regarding portion size?
Debra Clark says
Good catch Holly, I just ran the calculator again and it updated to 271. Thanks for bringing it to my attention.
Mel says
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!
Debra Clark says
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!
Camden says
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!
Debra Clark says
I just made it yesterday. It's such a great recipe, thanks Camden!
Sharon says
Bean and ham soup was one of my childhood favorites but I almost forgot about it. Thank you for the reminder and the recipe.
Debra Clark says
Wonderful, I hope you give this recipe a try.
Debbie says
This bean soup recipe looks so hearty and satisfying. It will be perfect for today's cold icy weather.
Debra Clark says
You know it, soup is good food!
Alyssa says
I love trying out new soup recipes. I will definitely be adding this bean and ham soup to the list to try!
Debra Clark says
You'll enjoy it Alyssa, it's a great meal!
Holly says
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!
Debra Clark says
Always save the ham bone! My favorite use of leftover ham, enjoy!!