Table of Contents
It’s no secret that we LOVE soup, and this navy bean soup is a family favorite!
It’s one we’ve been eating for years. Growing up, my mom would make a delicious Ham for special holidays and then make this tasty soup with the leftovers!
For us, this soup is completely nostalgic, and now our kids love it! Soaking the beans takes some planning ahead, but in a pinch, canned beans can also be used. Either way, this is a simple recipe packed with plenty of veggies! We love to make this recipe ahead of time and let it simmer throughout the day.
Navy bean soup is similar to our Ham and Bean Soup, and both are favorites in our household! Either would be delicious served up in a Bread Bowl or with a side of Dinner Rolls.
Why we think you’ll love it:
- Transform leftover ham. This easy soup is perfect for using up that leftover ham. In fact, it’s one of our favorite ways!
- A filling favorite. We love that this soup is packed with veggies and protein. It’s hearty and so filling!
- For a busy night. Similar to crock pot soups, this recipe simmers all day, so it’s ready to enjoy when you are! The heavy lifting is done early for an easy, breezy night.
Navy Bean Soup Ingredients And Substitutions
- 1 (16-ounce) package of dried navy beans cleaned and sorted – Older beans don’t soften as well as newer dry beans. Navy beans are small white beans and can be replaced with Great Northern or cannellini beans.
- water – enough to cover the beans by 2-3 inches
- 6 cups chicken stock – We prefer to use chicken stock because it’s a little more savory, a bit thicker, and includes a higher amount of fat and more nutrients than broth. Bone broth is a type of beef stock and can also be used.
- ½ cup butter – We use unsalted butter, but salted butter works too.
- 1 teaspoon minced garlic – see How to Mince Garlic
- 4 carrots chopped
- 2 stalks celery chopped
- ½ pound bacon chopped
- ½ pound ham chopped – If you have a cooked leftover ham bone or ham hock remove the meat from the bone before chopping it up. You can also purchase a package of cubed ham.
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon onion powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon minced garlic – Fresh minced garlic adds flavor right away.
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder – Garlic powder develops more flavor as the soup simmers.
- 1 bay leaf
- 2-3 cups water
- 1 teaspoon garlic salt – Garlic salt adds saltiness and a subtle garlic background.
- ½ teaspoon ground black pepper
- optional garnish – Parmesan cheese, crumbled bacon, or sour cream
How to Make Navy Bean Soup
- BEANS. Place beans in a large bowl and cover with water 3-4 inches above the beans. Soak for at least 4-6 hours.
- In a large pot over medium heat, add chicken stalk. Drain the navy beans, add them to the pot, and bring to a simmer.
- VEGGIES. While beans are simmering, melt butter in a large skillet over medium heat. Add minced garlic, carrots, and celery stalks and sauté for 10 minutes. Add the veggies to the pot.
- BACON. In the same skillet over medium-high heat, saute bacon for 10-15 minutes or until crisp. Drain the grease and add it to the pot.
- SEASON. Add the remaining ingredients: chopped ham, diced tomatoes, onion powder, Worcestershire sauce, minced garlic, dried parsley, garlic powder, water, garlic salt, black pepper, and bay leaf.
- SIMMER. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened. This should take about 45-60 minutes. Remove the bay leaf before serving.
Kristyn’s Recipe Tips
- Plan to allow the beans to soak for at least 4-6 hours, but 8-10 hours is best. Do not exceed 12 hours.
- A tip we’ve learned is that hard water can inhibit the beans from absorbing the water, so use filtered or distilled water to soak them.
- You can use 4 (15-ounce) cans of navy beans in place of the 16 ounces of dried navy beans in this recipe. Drain the canned beans and rinse them before adding them to the soup.
- Cut bite-sized veggies that are similar in size. This will make it easier to eat as well as ensure that the pieces are all evenly cooked.
Slow Cooker Directions:
- Soak the beans overnight, then drain them. Add them to the slow cooker along with the broth. Sauté the vegetable aromatics and cook the bacon. Add them along with the remaining ingredients to the slow cooker.
- Cook on LOW heat for 7-8 hrs or on HIGH heat for 3-4 hrs.
Navy Bean Soup
Ingredients
- 1 (16-ounce) package dried navy beans, cleaned and sorted
- water to cover
- 6 cups chicken stock
- ½ cup butter
- 1 teaspoon minced garlic
- 4 carrots, chopped
- 2 stalks celery, chopped
- ½ pound bacon, chopped
- ½ pound ham, chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon onion powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- 1 bay leaf
- 2-3 cups water
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
Instructions
- Place beans in a large bowl and cover with water 3-4 inches above the beans. Soak for at least 4-6 hours.
- In a large pot over medium heat, combine the drained beans and chicken stock and bring to a simmer.
- While beans are simmering, melt butter in a large skillet over medium heat. Add minced garlic, carrots, and celery and saute for 10 minutes. Add the veggies to the pot.
- In the same skillet over medium-high heat, saute the bacon for 10-15 minutes or until crisp. Drain the grease and add it to the pot.
- Add the remaining ingredients: chopped ham, diced tomatoes, onion powder, Worcestershire sauce, minced garlic, dried parsley, garlic powder, water, garlic salt, black pepper, and bay leaf.
- Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened. This should take about 45-60 minutes. Remove the bay leaf before serving.
Notes
- Allow the beans to soak for at least 4-6 hours, but 8-10 hours is best. Do not exceed 12 hours.
- Hard water can inhibit the beans from absorbing the water, so use filtered or distilled water to soak them in.
- You can use 4 (15-ounce) cans of navy beans in place of the 16 ounces of dried navy beans in this recipe. Drain the canned beans and rinse them before adding them to the soup.
- Cut bite-sized veggies that are similar in size. This will make it easier to eat as well as ensure that the pieces are all evenly cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You will need 4 (15-ounce) cans of navy beans. Drain the canned beans and rinse them before adding them to the soup.
Quick soak: Prepare beans in 1-2 hours with the quick cook method. Add 6 cups of water and the dried beans to a pot. Bring it to a boil and boil for 2-3 minutes. Remove the pot from the heat and let the beans soak for 1-2 hours. (If the beans are old, this quick method won’t work well.)
Whether you want to make this navy bean and ham soup ahead of time and store it for later or you have leftovers, it stores well in both the fridge and the freezer.
Let the soup cool before pouring it into an airtight container(s). It can last for 5 days in the fridge or up to 3 months in the freezer.
Let the soup thaw if needed and reheat it on the stovetop or crock pot. Smaller portions can be reheated in the microwave.
Complete The Meal
Side Dishes
Desserts
Soups
Collections
This recipe was originally published August 2023.
