Easy Navy Bean Soup

overhead shot of navy bean soup in a white bowl on a blue napkin.

4.80 (15 ratings)

Easy Navy Bean Soup

This Easy Navy Bean Soup with Ham is the ultimate cozy comfort food. Made with canned beans, leftover ham, and a handful of pantry staples, it’s quick to make, budget-friendly, and full of nostalgic flavor. Whether you're using up holiday ham or just craving a bowl of something warm and hearty, this is a soup you'll come back to again and again.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings:

Author: Yvette Marquez

Ingredients

2 tablespoons butter
2 cloves garlic minced
1 onion chopped
2 carrots peeled and diced
3 stalks celery diced
3 ham steaks chopped (18 ounces)
3 (16-ounce) cans Navy Beans or Great Northern Beans drained and rinsed
4 cups reduced low-sodium chicken broth
2 bay leaves
2 thyme sprigs
1 teaspoon black pepper
salt to taste

Instructions

In a large Dutch oven, over medium-high heat, melt butter add the garlic and onions. Sauté them until the onion is transparent, about 2 to 3 minutes.
Add the carrots and celery, continue cooking for a few more minutes until they begin to brown about 5 to 6 minutes. Then add the ham and stir well.
When the vegetables are well sautéed, add the beans, broth, bay leaf, thyme, and pepper.
Bring to a boil and then lower heat to medium-low and simmer uncovered for 10 minutes.
When ready to serve, remove 1 cup of beans and mash with a masher until smooth. Add the smooth beans back to pot and stir. Taste and season with salt if needed.
Ladle into bowls and garnish with hot sauce and ground black pepper and serve with cornbread.

Notes

Leftover ham: This recipe is perfect for repurposing leftover holiday ham or ham steak. Smoked ham hocks or even turkey can also be used.
Canned or dried beans: I use canned navy beans for convenience, but you can use dried beans if preferred. Cook them in the Instant Pot to speed things up.
To thicken soup: Mash 1 cup of beans and stir back into the pot for a creamier consistency.
Make it vegetarian: Omit the ham and use vegetable broth. Use olive oil or vegan butter instead of butter.
Freezer-friendly: Let soup cool completely, then store in airtight containers and freeze for up to 3 months.

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