Ham Navy Bean Soup (Printable Version)

A hearty blend of navy beans, smoked ham, and fresh thyme simmered to tender perfection.

# What You'll Need:

→ Beans & Meats

01 - 1 pound dried navy beans, rinsed
02 - 1 pound smoked ham hock or diced cooked ham

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids & Flavorings

07 - 8 cups low-sodium chicken broth or water
08 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 teaspoon freshly ground black pepper
11 - Salt to taste

→ Finishing

12 - 2 tablespoons fresh parsley, chopped (optional)
13 - Crusty bread for serving (optional)

# How to Prepare:

01 - Optionally soak navy beans overnight in a large bowl covered with water, then drain and rinse. For quick soaking, place beans in a pot, cover with water, bring to boil for 5 minutes, remove from heat, and let sit for 1 hour before draining.
02 - Heat oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery; sauté until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook until fragrant, about 1 minute.
04 - Add prepared navy beans, ham hock or diced ham, chicken broth, fresh thyme, bay leaves, and black pepper. Stir thoroughly to combine ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until beans are tender.
06 - Remove ham hock from pot, discard skin and bone, and shred any meat. Return shredded meat to the soup.
07 - Discard thyme sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Suggestions:

01 -
  • It uses simple, wholesome ingredients to create a high-protein, satisfying main dish.
  • The recipe is naturally gluten-free (as long as you verify your ham and broth sources).
  • It’s a great way to use up leftover holiday ham or a smoked ham hock for deep, smoky flavor.
02 -
  • Check your beans for any small stones or debris while rinsing them under cold water.
  • If using a ham hock, ensure it simmers long enough for the meat to become tender enough to fall off the bone.
  • Use low-sodium chicken broth to prevent the soup from becoming too salty, as the ham itself provides plenty of seasoning.
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