Navy Bean Soup Recipe

I built a hearty Navy Bean Soup with smoked ham, vegetables, and bold spices, and I kept two unexpected soaking tips plus one simple thickening trick that will make you curious to read on.

I found this Navy Bean Soup after months of meh dinners and it honestly made me rethink ham soups. I used navy beans and a smoked ham hock so the bowl hits you with that real smoky depth, not the watered down stuff.

Ive tried a bunch of Ham Soup Recipes, and this one sneaks up on you with little flavor moves that feel accidental but somehow perfect, you know? It’s the kind of soup that makes people ask for seconds even if you were sure you messed it up, and that mystery is why I keep coming back to it.

Ingredients

• Navy beans: Packed with fiber and protein, slow carbs that keep you full.
• Smoked ham hock: Big savory flavor, adds salt and collagen, but watch sodium.
• Smoked ham: Extra meaty bite, adds umami and fat, not very lean.
• Onion: Sweetens as it cooks, adds depth and background sweetness.
• Garlic: Pungent, gives savory punch and some heart healthy compounds.
• Carrots: Add mild sweetness, fiber, and beta carotene for vitamins.
• Broth: Builds body and salt balance, low sodium is lighter.
• Apple cider vinegar: Brightens the soup, cuts richness and wakes flavors.
• Smoked paprika: Adds smoky warmth and color, a little goes far.

Ingredient Quantities

• 1 lb navy beans (about 2 cups dried), picked over and rinsed
• 1 large smoked ham hock or 1 to 2 smoked ham bones (about 1 to 1 1/2 lb)
• 8 oz smoked ham, diced (optional for extra meat)
• 8 to 10 cups low sodium chicken broth or water
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 to 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional but nice)
• 1 tablespoon tomato paste (optional for depth)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 to 1 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar or lemon juice
• 2 tablespoons fresh parsley, chopped (optional)
• Pinch of red pepper flakes (optional for heat)

How to Make this

1. Soak the beans: pick over and rinse the beans. For best results soak overnight in plenty of cold water, 8 hours or more. Quick soak option: cover beans with water, bring to a boil 2 minutes, turn off heat and let sit 1 hour, then drain. Always discard soaking water and rinse beans before cooking.

2. Brown the ham: heat 1 tablespoon olive oil in a large heavy pot over medium high heat. Add diced smoked ham if using and cook till edges brown, about 3 to 4 minutes, then remove and set aside leaving fat in the pot. Add the smoked ham hock or bones to the pot briefly to brown a minute each side for extra color if you want.

3. Sweat the veggies: lower heat to medium, add the remaining 1 tablespoon olive oil if needed, add chopped onion, carrots and celery and cook until softened 6 to 8 minutes. Stir in tomato paste and cook 1 minute to deepen flavor, then add minced garlic, smoked paprika, dried thyme and cook another 30 seconds until fragrant.

4. Add beans and liquid: return ham hock or bones to the pot, add the rinsed beans and pour in 8 to 10 cups of low sodium chicken broth or water to cover by about an inch. Toss in bay leaves and a pinch of red pepper flakes if you want heat. Bring to a boil, reduce to a low simmer, partially cover and cook gently 1 to 1 1/2 hours until beans are tender. Skim foam or excess fat from the surface as needed.

5. Check doneness and remove bone: when beans are tender, remove the ham hock or bones to a cutting board. Pull off all the meat, chop or shred it and discard any gristle or large fat pieces. Return the meat to the pot. If you browned diced ham earlier add it back now.

6. Thicken the soup: for easy thickening mash about 1 to 2 cups of the beans against the side of the pot with a spoon or use an immersion blender and pulse just a few times to get a creamy body but still chunky texture. If you need faster thickening you can simmer uncovered to reduce or stir in a small cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer 2 minutes.

7. Finish seasoning: add 1 teaspoon kosher salt, 1/2 to 1 teaspoon black pepper and adjust to taste after tasting. If you salted the cooking liquid earlier you might need less salt now. Add 1 tablespoon apple cider vinegar or lemon juice at the end to brighten flavors.

8. Simmer a bit more: let the soup simmer another 5 to 10 minutes to marry flavors and thicken. If it looks too thick add a splash more broth or water, too thin, simmer longer and mash more beans.

9. Serve and garnish: ladle into bowls, sprinkle chopped fresh parsley and extra red pepper flakes if you like heat. Taste once more for salt and pepper and serve with crusty bread or cornbread.

Equipment Needed

1. Large heavy pot or Dutch oven big enough for 8 to 10 cups of liquid
2. Cutting board
3. Chef s knife for chopping onion carrots and celery
4. Colander or fine mesh strainer to rinse and drain the beans
5. Wooden spoon or heatproof spatula for stirring and mashing a few beans against the pot
6. Tongs or slotted spoon to pull out the ham hock or bones
7. Immersion blender or potato masher to thicken the soup a bit
8. Measuring cups and spoons for broth and seasonings
9. Ladle for serving and a small bowl plus spoon if you make a cornstarch slurry

FAQ

Navy Bean Soup Recipe Substitutions and Variations

• Navy beans: if you dont have dried navy beans try cannellini beans, great northern beans, or even canned navy/cannellini (about 3 cups drained) — they all hold up similarly and give the same creamy texture.
• Smoked ham hock or ham bones: swap for a smoked turkey leg, smoked sausage (kielbasa), or bacon plus a splash of liquid smoke if you want that smoky note without the hock. You can also omit meat and add smoked paprika and mushrooms for a vegetarian spin.
• Chicken broth or water: use vegetable broth for a lighter flavor, beef broth for extra richness, or water plus a good bouillon cube or paste if that’s what you have on hand.
• Smoked paprika: sub with regular paprika plus a tiny bit of liquid smoke, chipotle powder for heat and smoke, or smoked sea salt to get that smoky depth without changing the recipe much.

Pro Tips

– Soak the beans if you can, it really helps texture, but if you gotta rush use the quick soak. Always drain and rinse that soaking water though or the soup can taste kinda flat and give you more gas. If beans are still stubborn while cooking a tiny pinch of baking soda will speed softening, but use it sparingly or they get mushy.

– Don’t skip browning for flavor. Give the diced ham and the hock some color and caramelize the onions and tomato paste till they smell a little sweet, then scrape up the browned bits with a splash of broth. Those little bits are where a lot of the depth comes from.

– Manage the fat early and often. Skim with a spoon while it simmers or cool the pot and lift off the hardened fat for a cleaner bowl. For quick skimming, a folded paper towel laid on the surface will pick up floaters, but be careful not to burn your fingers.

– Finish smart for balance and texture. Mash a cup or two of beans for body or pulse briefly with an immersion blender, but don’t overdo it unless you want a puree. Add the vinegar or lemon right at the end and taste after a minute, it’ll brighten everything. If you want contrast, crisp a little diced ham in a skillet and sprinkle on top before serving.