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Classic Navy Bean and Ham Soup

Close-up of a hearty bowl of amazing navy bean soup topped with shredded chicken, diced ham, and crispy bacon bits.
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Make this hearty Navy Bean Soup with ham hock and bacon for a deeply comforting, flavorful meal perfect for chilly nights. This recipe uses simple ingredients to create a classic, satisfying bowl of home cooking.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 smoked ham hock (about 1 to 1.5 pounds)
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (adjust to taste after cooking ham)
  • 1/2 teaspoon black pepper

Instructions

  1. Place the rinsed navy beans in a large pot or Dutch oven and cover with water. Soak the beans overnight, or use a quick soak method: cover beans with water, bring to a boil, boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain the beans before proceeding.
  2. In the same pot, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the chopped onion, carrots, and celery to the pot. Cook in the bacon fat until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the drained navy beans, ham hock, water or broth, rosemary, thyme, and bay leaf to the pot.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are very tender. Stir occasionally to prevent sticking.
  7. Remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat or skin. Return the shredded ham meat to the soup.
  8. Remove and discard the bay leaf. Season the soup with salt and pepper. Taste and adjust seasoning as needed, remembering the ham adds saltiness.
  9. For a thicker soup, mash about 1 cup of the beans against the side of the pot or use an immersion blender carefully.
  10. Serve the hearty bean soup hot, garnished with the reserved crisp bacon pieces.

Notes

  • If you are using leftover ham instead of a ham hock, add the ham early in the cooking process for flavor, and skip the initial bacon step if the ham is very fatty.
  • This soup freezes well for future cozy dinners. Cool completely before storing in airtight containers.
  • For a variation similar to Senate Bean Soup, omit the bacon and use only a smoked ham hock.

Nutrition

Find it online: https://cookingbycarla.com/best-navy-bean-soup-recipe-hearty-ham/