Navy Bean Soup Recipe

I’m sharing my Navy Bean Soup recipe that pairs smoky ham with hearty vegetables and a few clever soaking and thickening tricks, plus easy stovetop guidance to make it foolproof.

I grew up on bowls of Navy Bean Soup that smelled like something I’d steal after school. My version uses dried navy beans and a smoked ham hock to get all that deep, almost meaty flavor.

I still mess it up sometimes, undercook the beans or make it too thin but that’s how I learned a few hacks that rescue the pot. If you’re into Ham And Bean Soup or just want a recipe that actually sticks to your ribs this one does it without fuss.

Its simple, stubborn, and somehow always better the next day.

Ingredients

• Navy beans: creamy, high in protein and fiber, really filling.
• Smoked ham hock or ham: smoky depth, adds fat and savory, umami.
• Onion: brings sweetness when cooked, and it adds background savory flavor.
• Carrots: add subtle sweetness, vitamin A and a bit of texture.
• Garlic: sharp aromatic punch, boosts savory notes, a little goes far.
• Bay leaf, thyme: herbal backbone, subtle earthiness, lifts the broth, trust me.
• Smoked paprika: optional, gives warm smoke and color, mild sweetness.
• Apple cider vinegar: brightens flavors, adds tang and balances richness, a splash.
• Parsley: fresh finish, light herb, makes bowl look and taste fresher.

Ingredient Quantities

• 1 lb dried navy beans (about 2 cups), picked over and rinsed
• 8 cups low sodium chicken or vegetable broth
• 1 smoked ham hock (about 12 to 16 oz) or 2 cups diced smoked ham
• 1 large yellow onion, diced
• 2 carrots peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp smoked paprika optional
• 1/2 tsp crushed red pepper flakes optional
• 1 to 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 to 2 tbsp olive oil
• 1 to 2 tbsp cornstarch optional for thickening
• 1 tbsp apple cider vinegar or lemon juice optional for brightness
• 1/4 cup chopped fresh parsley for garnish

How to Make this

1. Prep the beans: pick over and rinse 1 lb dried navy beans. For best texture soak overnight in plenty of water for 8+ hours, or quick soak by covering beans with water, bring to a boil 2 minutes, turn off heat and let sit 1 hour; drain and rinse.

2. Sweat the veg: heat 1 to 2 tbsp olive oil in a large heavy pot over medium heat, add 1 diced large yellow onion, 2 diced carrots and 2 diced celery stalks, cook 6 to 8 minutes until softened, stir in 3 minced garlic cloves for 30 seconds.

3. Add the ham: if using a smoked ham hock, add it to the pot now; if using 2 cups diced smoked ham, toss half in now to brown a bit and reserve the rest to add later for texture.

4. Build the soup: add the soaked drained beans and 8 cups low sodium chicken or vegetable broth, 1 bay leaf, 1 tsp dried thyme, 1/2 tsp smoked paprika and 1/2 tsp crushed red pepper flakes if using, 1 tsp kosher salt (hold the rest until late), and 1/2 tsp freshly ground black pepper.

5. Simmer gently: bring to a simmer, reduce heat to low, partially cover and cook 1 to 1 1/2 hours until beans are tender but not falling apart, stir occasionally and add a splash of water or broth if it looks too thick.

6. Finish the meat: if you used a ham hock, remove it when beans are tender, shred the meat off the bone, discard bone and cartilage, return shredded meat to the pot. If you reserved diced ham add it now so it warms through.

7. Thicken and adjust texture: for a creamier soup mash about 1 to 2 cups of beans against the side of the pot with a spoon, or make a cornstarch slurry with 1 to 2 tbsp cornstarch mixed with equal cold water and whisk into simmering soup, cook another 3 to 5 minutes until thickened.

8. Taste and season: add remaining kosher salt to taste (start with another 1/2 tsp), more black pepper if needed; remember smoked ham is salty so be careful. Add 1 tbsp apple cider vinegar or lemon juice to brighten the flavors, stir and taste again.

9. Serve: ladle into bowls, sprinkle with 1/4 cup chopped fresh parsley and more cracked pepper if you like. Leftovers get better after a day, reheat gently and add a splash of broth if too thick.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt), this is the main pot you’ll cook the soup in
2. Cutting board, preferably roomy so you dont crowd the veg
3. Chef’s knife for dicing onion, carrots and celery
4. Colander or fine mesh strainer to rinse and drain the beans
5. Wooden spoon or sturdy heatproof spatula for stirring
6. Slotted spoon or tongs to fish out the ham hock or move larger pieces
7. Measuring cups and measuring spoons for broth, beans and seasonings
8. Ladle for serving
9. Small bowl and whisk for making a cornstarch slurry, or a potato masher if you prefer to mash some beans for creaminess

FAQ

Navy Bean Soup Recipe Substitutions and Variations

• 1 lb dried navy beans: swap for cannellini or great northern beans, they cook and mash about the same. If you need speed use three 15 oz cans drained and rinsed, just cut the simmer time and mash a few cups to thicken. For a creamier, quicker finish try 1 to 1 1/2 cups split peas, they break down fast.
• 1 smoked ham hock or 2 cups diced smoked ham: use a smoked turkey leg or smoked ham bone for the same smoky, meaty depth if you want less pork. For a vegetarian version skip the meat and add 1 to 2 teaspoons liquid smoke plus a splash of soy sauce or miso for umami, but don’t overdo the liquid smoke.
• 8 cups low sodium chicken or vegetable broth: substitute low sodium beef broth for a richer flavor, or use water with 2 to 3 vegetable or chicken bouillon cubes if that’s what you have; adjust salt at the end. Canned tomatoes plus water also work if you want a tomatoey twist.
• 1 to 2 tbsp cornstarch for thickening: use 1 to 2 tablespoons all purpose flour mixed with cold water as a slurry, or mash some of the cooked beans right in the pot for natural thickening. Arrowroot works too in a 1 to 1 swap if you want a clearer finish.

Pro Tips

– Soak and test the beans first. Overnight soak is best for even cooking, quick soak works in a pinch, and if you skip soaking expect to add more time. Drain and rinse the soak water though, it helps remove some of the gassy stuff. If your beans still feel hard after a long simmer, a tiny pinch of baking soda will speed softening, but dont overdo it or the flavor gets off.

– Be careful with salt and the ham. Smoked ham brings a lot of salt, so use low sodium broth and hold most of your salt until the end. Taste as you go, add small amounts, because once it’s too salty you cant take it back.

– For a silky, hearty texture mash part of the beans right in the pot or blitz a cup in a blender and stir back in. Cornstarch can thicken quick but mix it with cold water first so it doesnt clump, and only add at the end so the starch doesnt break down. Dont overblend though or the soup can turn gluey.

– Brown the diced ham a little before adding if you want extra depth, and if you use a ham hock simmer gently to pull out max flavor. If the soup gets greasy chill it and skim the fat, or scoop surface fat with a spoon while it cools a bit. Add the vinegar or lemon at the very end, it makes the whole pot taste brighter.