Hearty Navy Bean and Smoked Ham Soup

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 20 minutes (plus 8–12 hours soaking time)
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes (soaking time not included)

Quick Ingredients

• 1 lb (450 g) dried navy beans, picked over and soaked overnight, drained
• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 1 smoked ham bone or ham hock (optional but recommended)
• 2 cups (about 10 oz / 280 g) diced smoked ham
• 6 cups (1.4 L) low-sodium chicken broth
• 2 cups (480 ml) water
• 1 1/2 tsp dried thyme or 4–5 sprigs fresh thyme
• 2 bay leaves
• 1/2 tsp smoked paprika (optional)
• 1–1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp chopped fresh parsley (for serving)
• 1–2 tsp apple cider vinegar or lemon juice (optional, for brightness)

Do This

• 1. Soak navy beans 8–12 hours in plenty of water; drain and rinse before cooking.
• 2. In a large heavy pot, sauté onion, carrots, and celery in olive oil until softened; add garlic, thyme, and smoked paprika.
• 3. Stir in soaked beans, ham bone (if using), chicken broth, water, bay leaves, salt, and pepper; bring to a gentle simmer.
• 4. Cover partially and simmer 60–90 minutes, stirring occasionally, until beans are very tender.
• 5. Remove ham bone and bay leaves; mash some beans against the pot wall to thicken.
• 6. Stir in diced smoked ham and simmer 10–15 minutes more; adjust seasoning, brighten with vinegar or lemon, garnish with parsley, and serve hot.

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Why You’ll Love This Recipe

• Classic comfort: a thick, cozy bowlful loaded with tender navy beans and smoky ham.
• Budget-friendly and hearty enough to feed a family with simple pantry ingredients.
• Great for meal prep: the flavor gets even better the next day and it freezes well.
• Flexible: easy to adapt for the slow cooker, to make creamier, or to spice up.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 ribs celery, 3 cloves garlic, fresh parsley, lemon (optional, for finishing).
• Dairy: Unsalted butter (optional, for sautéing instead of olive oil).
• Pantry: Dried navy beans, olive oil, low-sodium chicken broth, smoked ham bone or ham hock (if not already on hand), smoked ham, dried or fresh thyme, bay leaves, smoked paprika, kosher salt, black pepper, apple cider vinegar (optional).

Full Ingredients

For the Soup

• 1 lb (450 g) dried navy beans, picked over for stones and debris
• 8–10 cups cold water (for soaking; will be discarded)
• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 3 ribs celery, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 smoked ham bone, ham hock, or ham shank (optional but highly recommended for depth of flavor)
• 2 cups diced smoked ham (about 10 oz / 280 g), cut into 1/2-inch cubes
• 6 cups (1.4 L) low-sodium chicken broth
• 2 cups (480 ml) water
• 1 1/2 tsp dried thyme or 4–5 sprigs fresh thyme, tied with kitchen twine if desired
• 2 bay leaves
• 1/2 tsp smoked paprika (optional, for extra smokiness and color)
• 1–1 1/4 tsp kosher salt, plus more to taste (amount will vary depending on saltiness of ham and broth)
• 1/2 tsp freshly ground black pepper, plus more to taste

For Serving (Optional But Delicious)

• 2–3 tbsp chopped fresh parsley
• 1–2 tsp apple cider vinegar or fresh lemon juice (to brighten the flavors)
• Crusty bread, cornbread, or rolls, for dunking
• Extra freshly ground black pepper

Step-by-Step Instructions

Step 1: Soak and prep the navy beans

Spread the dried navy beans out on a baking sheet or clean towel and look for any small stones or damaged beans; discard anything that is not a clean, healthy bean. Place the beans in a large bowl and cover with at least 2–3 inches of cold water. The beans will expand as they soak, so be generous with the water. Cover and let soak at room temperature for 8–12 hours or overnight.

When you are ready to cook, drain the beans in a colander and rinse under cold water. This soaking step helps the beans cook more evenly and become tender without splitting as much. If you forgot to soak them, you can use a quick soak: cover beans with water in a pot, bring to a boil for 2 minutes, turn off heat, cover, and let sit 1 hour. Drain and proceed.

Step 2: Prep your vegetables and ham

Dice the onion, carrots, and celery into roughly 1/4-inch pieces so they cook at about the same rate and give a nice, even texture to the soup. Mince the garlic. If your smoked ham is in a steak or chunk, cut it into 1/2-inch cubes; trim off any especially tough skin, but leave some fat for flavor. If you are using a ham bone, ham hock, or ham shank, set it aside. Having everything chopped and ready before you start cooking makes the rest of the recipe smooth and stress-free.

Step 3: Build the aromatic base

In a large heavy-bottomed pot or Dutch oven (at least 5–6 quarts), heat the olive oil or butter over medium heat. When hot, add the diced onion, carrots, and celery along with a small pinch of salt. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are softened and the onion is turning translucent but not browned. Reduce the heat slightly if they start to color too quickly.

Add the minced garlic, thyme (dried or fresh sprigs), and smoked paprika (if using). Stir constantly for 30–60 seconds, just until the garlic is fragrant. This quick step wakes up the herbs and spices and creates a flavorful foundation for the beans and ham.

Step 4: Add beans, liquids, and ham bone

Add the drained and rinsed soaked navy beans to the pot, stirring to coat them in the aromatics. Nestle in the smoked ham bone, ham hock, or ham shank if you are using one. Pour in the chicken broth and water, then add the bay leaves, 1 tsp of kosher salt, and 1/2 tsp black pepper. Stir well to combine and make sure nothing is sticking to the bottom of the pot.

Increase the heat to medium-high and bring the mixture up to a gentle boil. Once it reaches a boil, immediately reduce the heat to low or medium-low, so the soup simmers with just a few lazy bubbles breaking the surface. A gentle simmer keeps the beans tender and creamy instead of breaking apart.

Step 5: Simmer until the beans are tender

Partially cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Simmer for 60–90 minutes, stirring every 15–20 minutes to prevent sticking and to check the liquid level. If the soup thickens too quickly or beans are not yet tender, add a splash of hot water or broth as needed.

The beans are done when they are very tender and creamy all the way through when you bite into one—no chalky center. The exact time will depend on your beans (older beans can take longer), but plan on at least 1 hour. Toward the end of cooking, taste the broth and adjust the seasoning with more salt and pepper if needed, keeping in mind that the diced ham added later may also bring some saltiness.

Step 6: Remove the bone and thicken the soup

When the beans are fully tender, use tongs or a slotted spoon to remove the ham bone, hock, or shank and transfer it to a cutting board to cool slightly. Remove and discard the bay leaves and any thyme stems if you used fresh thyme. If the bone has extra meat clinging to it, pull it off once it is cool enough to handle, chop it, and add it back to the pot.

To make the soup pleasantly thick and hearty, use the back of a spoon or a potato masher to mash some of the beans against the side of the pot. You do not need to puree the entire batch—just crush enough beans to create a creamy, velvety base while leaving plenty of whole beans for texture. Stir well to distribute the mashed beans throughout the soup.

Step 7: Finish with diced ham and serve

Stir the diced smoked ham into the pot. Simmer uncovered over low heat for another 10–15 minutes, just until the ham is heated through and the flavors have melded. If the soup seems too thick for your liking, add a bit more broth or water; if it feels too thin, continue simmering uncovered until it reduces to your preferred thickness.

Right before serving, taste and adjust seasoning again with salt and pepper. Add 1–2 teaspoons of apple cider vinegar or a squeeze of fresh lemon juice to brighten the flavors if desired. Ladle the soup into warm bowls and garnish with chopped fresh parsley and a final twist of black pepper. Serve hot with crusty bread, cornbread, or rolls for dipping.

Pro Tips

• Use a ham bone if you can. A smoked ham bone, hock, or shank infuses the broth with incredible smoky depth that you simply cannot get from diced ham alone.
• Go easy on the salt at first. Both smoked ham and broth can be quite salty. Start with a modest amount of salt and adjust at the very end, after the ham has simmered in the soup.
• Keep the simmer gentle. A rapid boil can split the beans and make the soup murky. A low, steady simmer gives you creamy beans and a clean, rich broth.
• Make it ahead for better flavor. Like many bean soups, this one tastes even better the next day as the flavors meld. It is a great make-ahead meal for busy weeks.
• Skim excess fat if needed. If your ham is very fatty, you can skim off some of the fat that rises to the top with a spoon, especially after chilling overnight.

Variations

• Slow cooker version: Sauté the onion, carrots, celery, and garlic in a skillet, then transfer to a slow cooker. Add soaked beans, ham bone, broth, water, herbs, and seasonings. Cook on low for 7–8 hours or on high for 4–5 hours, until beans are tender. Remove bone, mash some beans, stir in diced ham, and cook another 20–30 minutes.
• Creamier style: For an ultra-creamy texture, blend about 2–3 cups of the soup using an immersion blender (or in a regular blender in batches) and return it to the pot. Alternatively, stir in 1/4–1/2 cup of heavy cream at the end for extra richness.
• Smoky-spicy twist: Add 1/4–1/2 tsp crushed red pepper flakes or a diced smoked sausage along with the diced ham. Increase the smoked paprika to 1 tsp for a deeper, more assertive smoky flavor.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The soup will thicken as it chills; when reheating on the stovetop over medium-low heat, stir in a splash of water or broth to loosen to your desired consistency. This soup also freezes very well: portion into freezer-safe containers, leaving a little headroom for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, adding liquid as needed. Because the flavors develop over time, this is an excellent recipe to make a day ahead for entertaining or meal prep.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without bread and using low-sodium broth and trimmed ham): about 360 calories, 25 g protein, 42 g carbohydrates, 9 g fiber, 8 g fat, 2.5 g saturated fat, 60 mg cholesterol, and 800–950 mg sodium. Actual nutrition will vary based on the exact ham, broth, and salt used.