Navy Bean Soup Recipe (with Ham)

Ingredients

• 454 g (1 pound)dried navy beans
• 1ham bone, plus ham scraps
• 15 ml (1 tablespoon)olive oil
• 1 largeonion, peeled and chopped
• 6 clovesgarlic, minced
• 1 tablespoonfresh thyme leaves
• 2 teaspoonsground cumin
• ½–1 teaspooncrushed red pepper
• 2.37 litres (10 cups)water
• to tastesalt and pepper

Instructions

1. 1

   Soak the beans

   The night before cooking, put the dried beans in a large bowl and cover them with 7.5 cm (3 inches) of water. Leave to soak overnight, for up to 24 hours, then drain.

2. 2

   Soften the aromatics

   Set a large 5.7-litre (6-quart) pot over medium heat. Add the olive oil, ham bone, onion and garlic, and sauté for 3–5 minutes, until the onion begins to soften.

3. 3

   Add the soup ingredients

   Stir in the drained beans, thyme, cumin, crushed red pepper and 2.37 litres (10 cups) of water, along with any remaining ham scraps. Leave the salt out for now, as the ham bone may make the soup salty.

4. 4

   Simmer until tender

   Bring the soup to a boil, then reduce the heat, cover and simmer for 60–90 minutes, until the beans are very soft. Uncover and stir occasionally, replacing the lid afterwards.

5. 5

   Finish and season

   Use a fork to pull any remaining ham from the bone and stir it into the soup; discard the bone. If the soup is too thick, add 240–475 ml (1–2 cups) of water. Taste, then season with salt and pepper as needed.

What is navy bean soup?

Navy bean soup is a hearty American-style soup built around small dried white beans, which turn soft and creamy as they cook. Ham bones are a traditional home-cooking way to add savoury depth and make use of leftover meat.

This version keeps the ingredient list straightforward: onion and garlic form the base, while thyme, cumin and a little red pepper bring gentle herbal warmth and spice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 13g protein, 36g carbs, 2g fat.

The navy beans provide most of the carbohydrates, while the ham contributes protein; olive oil and ham supply some of the fat. Serve a bowl with a green salad or extra vegetables to round out the meal.

Why soak the beans?

Overnight soaking gives the beans time to take up water before they go into the pot. Drain them before cooking, as directed, so the measured cooking water remains the basis of the soup.

Soaking can also help the beans cook more evenly, but the doneness cue matters more than the clock: they should be very soft before you finish the soup.

Build flavour with the ham bone

Ham bone: sauté it briefly with the onion and garlic so the soup starts with savoury, aromatic ingredients. Add any ham scraps with the beans and water so they can flavour the broth as it simmers.

Salt: wait until the end to season. The saltiness of a ham bone varies, so tasting the finished soup first helps avoid an overly salty result.

Keep the simmer gentle

Once the soup comes to a boil, lower the heat and keep it at a gentle simmer with the lid on. A vigorous boil can make the beans break up before the rest of the soup has had time to develop.

The recipe allows 60–90 minutes for simmering. Start checking near the shorter end, then continue until the beans yield easily when pressed or tasted.

Adjust the final texture

The beans soften and release some starch as they cook, so the broth may become thicker during the simmer. Stir occasionally while the pot is uncovered briefly, then put the lid back on.

If the soup is thicker than you like, add water a little at a time, up to the suggested 1–2 cups. Pull the ham from the bone and stir it through before deciding whether the soup needs more seasoning.

What to serve with it

A slice of crusty bread or toast is an easy accompaniment for soaking up the broth. For a fuller meal, pair the soup with a simple green salad or cooked vegetables.

Because the soup already contains beans and ham, you can keep the sides light and let the warm, savoury bowl take centre stage.

Recipe notes & tips

• Use a bowl large enough to keep the beans covered by water as they soak.
• Drain the soaked beans before adding them to the pot.
• Hold back the salt until you have tasted the soup at the end.
• Keep the simmer gentle and stir occasionally while uncovering the pot.
• Add any ham scraps with the beans so they have time to flavour the broth.

Variations

• More heat: Use the full teaspoon of crushed red pepper for a spicier soup.
• Milder flavour: Use ½ teaspoon of crushed red pepper for a gentler warmth.
• Thicker broth: Let the beans become very soft, then stir well before serving.
• Looser soup: Add water gradually at the end until the broth is as thin as you like.
• Fresh finish: Serve with extra fresh thyme leaves if you have some to hand.

Common mistakes to avoid

• Salting too early: Ham bones can be salty, so taste the soup before adding salt.
• Skipping the soak: Soak the dried beans overnight, for up to 24 hours, and drain them before cooking.
• Boiling hard: Lower the heat after the initial boil and simmer gently to help the beans soften without breaking down too quickly.
• Cooking by the clock alone: Simmer until the beans are very soft, allowing up to 90 minutes if needed.
• Adding too much water at once: If the soup is thick, add water gradually, up to 1–2 cups.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat gently in a saucepan until hot, adding a little water if the soup has thickened; it can also be frozen in portions.

Frequently asked questions