Navy Bean And Ham Soup

Navy Bean and Ham Soup is a deeply comforting, old-fashioned soup made with tender navy beans, smoky ham shank, aromatic vegetables, chicken broth, garlic, tomato paste, oregano, paprika, and a bay leaf. It is hearty, humble, and full of slow-simmered flavor.

This recipe has the kind of warmth that feels homemade from the first spoonful. The beans become soft and creamy as they cook, the ham adds smoky richness, and the onion, carrots, celery, and garlic build a savory base that makes the broth taste deep and satisfying.

It is a perfect soup for cold days, family dinners, meal prep, or anytime you want a nourishing bowl that feels simple, filling, and timeless.

Why People Will Love Navy Bean And Ham Soup Recipe

It is hearty and deeply comforting. Navy beans, smoked ham, vegetables, and broth create a soup that feels warm, filling, and satisfying.

The smoked ham shank gives the soup rich flavor. As it simmers, the ham releases smoky, savory depth into the broth.

The beans become creamy and tender. Navy beans soften beautifully and help give the soup a naturally thick, comforting texture.

It uses simple ingredients with big flavor. Onion, carrots, celery, garlic, tomato paste, paprika, oregano, and bay leaf create a classic soup base.

It is budget-friendly and filling. Dry beans and ham make a generous pot of soup that can feed a family well.

It tastes even better the next day. The beans, ham, and broth continue to blend as the soup rests.

It is flexible. You can make it thicker, brothier, smokier, saltier, or more vegetable-heavy depending on your taste.

It feels like traditional home cooking. This is the kind of soup that tastes slow-cooked, practical, and full of care.

Key Ingredients

Navy Beans:
Navy beans are small white beans that become soft, creamy, and tender when cooked. They are the foundation of the soup and give it body, fiber, and a comforting texture.

Smoked Ham Shank:
The ham shank adds smoky, salty, meaty flavor. As it cooks, the meat becomes tender and the bone helps deepen the broth.

Olive Oil:
Olive oil is used to sauté the vegetables and start the flavor-building process.

Onion, Carrots, and Celery:
These vegetables create a classic soup base. Onion adds sweetness, carrots bring gentle earthiness, and celery adds a clean savory note.

Garlic:
Garlic adds warmth and depth. It works beautifully with the smoked ham, beans, and broth.

Tomato Paste:
Tomato paste adds richness, color, and a subtle acidity that balances the beans and ham.

Dried Oregano:
Oregano gives the soup an earthy herbal note and makes the broth taste more rounded.

Spanish Paprika:
Paprika adds warmth, color, and a mild smoky-sweet flavor that pairs well with ham.

Chicken Broth and Water:
Chicken broth gives the soup savory depth, while water keeps the soup from becoming too salty or heavy.

Bay Leaf:
Bay leaf adds a quiet background flavor that makes the soup taste more complete.

Salt and Black Pepper:
Black pepper adds gentle sharpness, while salt should be added at the end because smoked ham can already be salty.

Expert Tips

Always sort through dry beans first. Small stones or debris can sometimes be found in dry beans, so checking them is important.

Soak the beans before cooking. Soaking helps the beans cook more evenly and can reduce the overall cooking time.

Rinse the beans after soaking. This gives the soup a cleaner flavor and better texture.
Sauté the vegetables before adding liquid. Cooking the onion, carrots, celery, and garlic first builds a deeper soup base.

Cook the tomato paste briefly. Stirring tomato paste into the hot vegetables helps develop a richer flavor.

Do not add too much salt early. The smoked ham and broth may already contain salt, so season near the end.

Let the ham cool before shredding. This makes it easier and safer to remove the meat from the bone.

Check the beans for tenderness, not just time. Beans can cook at different speeds depending on age and soaking time.

Remove the bay leaf before serving. It is used only for flavor and should not be eaten whole.

How to make Navy Bean And Ham Soup

Ingredients

16 ounces Navy Beans sorted, rinsed and soaked

1 pound Smoked Ham Shank rinsed and patted dry

3 tablespoon Olive Oil

1 Medium Onion finely diced

2 Carrots diced

2 Celery Ribs diced

3-4 Garlic Cloves minced

1 tablespoon Tomato Paste

1 teaspoon Dried Oregano

1 teaspoon Spanish Paprika

Black Pepper to taste

4 cups Chicken Broth

4 cups Water

1 Bay Leaf

Salt to taste

Instructions

Pick through the beans to remove any foreign objects (like small stones).

Don’t skip this step, I’ve found stones in dry beans on more than one occasion.

Add the beans to a colander and rinse them well with cold water and drain.

Soak the beans – use the overnight or the quick soak method.

Overnight method: Add the beans to a pot. Cover the beans with 4-6 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water.

Quick soaking method: Add the beans and 6-8 cups of water to a large pot. Place the pot over medium-high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Drain and rinse the beans. I use the quick soak method and it has worked well so far.

Prepare the smoked ham shank

Rinse the ham with cold water, pat dry.

Make the navy bean soup

Step 1:

Heat olive oil in a large pot over medium heat; add the onions, carrots and celery to the pot.

Cook for 5 minutes, stirring frequently.

Step 2:

Add the garlic, tomato paste, oregano, paprika and black pepper.

Cook 1-2 minutes, stirring frequently.

Step 3:

Add the smoked ham shank, navy beans, chicken broth, water, and the bay leaf to the pot and stir.

Raise heat to high, bring the liquid to a boil, lower heat to medium-low, cover and cook 60 minutes, stirring occasionally.

Step 4:

Remove the smoked ham shank from the pot and place on a cutting board.

Cover the soup and continue cooking.

When the smoked ham shank is cool enough to handle, remove the meat from the bones.

Discard the bones and any fatty pieces.

Chop the meat and return it to the pot.

Step 5:

Continue cooking the navy bean soup for another 15 minutes.

Taste a couple of beans; if they’re tender, the soup is done.

If the beans are still a little firm, cover and continue cooking.

Check the beans every 15 minutes or so, until they reach the desired consistency.

Step 6:

Taste the navy bean soup and add salt if needed.

As a reference, we added ¾ teaspoon to our soup.

Step 7:

Remove the bay leaf and discard.

Important Notes When Making Navy Bean And Ham Soup

Bean cooking time can vary. Older beans may take longer to soften, even after soaking.

The soup thickens as it sits. Beans continue to absorb liquid after cooking, so leftovers may need extra broth or water.

Smoked ham can be salty. Taste the soup before adding salt at the end.

Do not rush the simmer. Gentle cooking helps the beans soften without breaking down too quickly.

The ham bone adds flavor. Cooking the ham shank with the beans gives the broth a deeper, smokier taste.

If the beans are still firm, keep cooking. Continue simmering and check every 15 minutes until they are tender.

This soup is excellent for leftovers. The flavor becomes deeper after a night in the refrigerator.

How to Enjoy Navy Bean And Ham Soup After Cooking

After the soup is finished, remove the bay leaf and let the soup rest for about 5 to 10 minutes before serving. This helps the broth settle and gives the beans and ham a chance to absorb more flavor.

Ladle the soup into deep bowls while it is hot. Make sure each serving has tender navy beans, smoky ham, soft carrots, celery, onion, and plenty of savory broth. Add freshly cracked black pepper on top for a simple finish.

This soup is wonderful with crusty bread, cornbread, biscuits, garlic toast, crackers, or warm dinner rolls. Bread is especially good because it soaks up the smoky bean broth. For a complete meal, serve it with a green salad, roasted vegetables, or a simple sandwich.

For extra flavor, garnish with chopped parsley, green onions, a drizzle of olive oil, hot sauce, or a squeeze of lemon. A little acidity can brighten the richness of the ham and beans.

Leftovers should be stored in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave. If the soup becomes too thick, add a splash of chicken broth or water until it reaches your preferred consistency.

Nutrition Information

Calories: 320–460 kcal | Total Fat: 10–18 g | Saturated Fat: 2.5–5 g | Monounsaturated Fat: 5–9 g | Polyunsaturated Fat: 1.5–3 g | Cholesterol: 35–70 mg | Sodium: 650–1,150 mg, depending on ham, broth, and added salt | Total Carbohydrates: 34–50 g | Dietary Fiber: 10–15 g | Sugars: 4–7 g | Protein: 22–34 g

Frequently Asked Questions:

Can I use canned beans instead of soaking dry navy beans overnight?

Yes, you can use canned navy beans as a time-saving alternative.

Rinse and drain the canned beans before adding them to the soup.

What’s the purpose of soaking the beans overnight?

Soaking helps soften the beans, reducing cooking time and improving their texture.

It also aids in removing compounds that can cause digestive discomfort.

Can I use a different type of ham instead of a smoked ham shank?

Yes, you can use other types of ham, such as ham hocks or leftover ham.

The choice of ham will influence the flavor of the soup.

How do I quick soak the beans?

Boil the beans for 2 minutes, then let them soak for an hour off the heat.

Drain and rinse before using in the recipe.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt the recipe for a slow cooker or Instant Pot.

Adjust cooking times and follow the appliance’s guidelines for beans and meats.

Is it necessary to remove the ham shank from the soup?

Removing the ham shank allows you to separate the meat from the bones and discard any fatty pieces.

It also ensures even distribution of ham throughout the soup.

How can I enhance the flavor of the soup?

Consider adding fresh herbs like thyme or parsley during the last stages of cooking for added flavor.

Adjust salt and pepper according to your taste.

Can I freeze this soup for later use?

Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers.

Thaw and reheat when ready to enjoy.

Why is my soup too thick?

If the soup becomes too thick during cooking, you can add more broth or water until it reaches your desired consistency.

Can I make this soup vegetarian?

Yes, you can omit the ham or use vegetable broth to make a delicious vegetarian navy bean soup.

Adjust seasonings accordingly.