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Deliciously frugal, cozy, and comforting, this Navy Bean Ham Soup Recipe is the perfect way to use up scraps that would otherwise go to waste. Simply made with dry navy beans, a leftover ham bone, a parmesan rind, and a handful of pantry staples, this deeply satisfying, nourishing bowl of yum is the best way to get your food budget back on track after an expensive holiday meal.

Table of Contents

About this navy bean soup ham

In our family, holiday hams are the go-to for Christmas and Easter celebrations. They’re easy to cook, feed an large crowd, and leftovers are always well-received. ]

But, before you go tossing that big ol’ ham bone after slicing the last bits of salty-sweet meat off, you should definitely make a batch of these ham bone soup beans. Why? Because they’re:

Why you’ll love this soup with ham bone

  • Easy Breezy: While the whole navy bean with ham soup recipe takes about 2.5 hours, most of that is pretty hands-off. Do a quick sauté of veggies, add beans and liquid, then pop the pot in the oven to braise. When the beans are done, pull the meat off the bone, do another quick sauté, then let the flavors meld. All told, you’re only looking at about 30 minutes of active kitchen time.
  • So Friggin’ Delicious: When I think of ham bone bean soup, it may not sound like haute cuisine, but rest assured — if I got a bowl of this at a fancy French restaurant, I’d be willing to shell out top dollar for it. Which is ironic because it’s…
  • Cheap As Can Be: We’re talking literal scraps in the form of a ham bone and parmesan rind, a bag of dried beans (which, even if you get the fanciest Rancho Gordo beans won’t set you back more than $6), carrots, celery, and onions (which are consistently among the cheapest veggies you can get all year round), and a few pantry items. At MOST, you’re still looking at under $1 per serving.

Ingredients for ham and navy bean soup

Cooking navy bean ingredients 

To start, we’re gonna make the best dang dried navy beans you’ve ever tasted. Seriously, folks. Once you try them, you’ll never want to go back to canned beans again. Here’s what to grab:

  • Leftover Ham Bones, Scraps, and/or Meat –  As you might’ve guessed, this ham bone and bean soup recipe starts with a used ham bone. You’re also welcome to use leftover meat or other scraps, or swap in 2-3 large ham hocks.
  • Carrots, Celery Stalk, & Yellow Onion – Also known as mirepoix, this is the holy trinity of French cooking. To make the ham stock for cooking the beans, just break them up into big chunks. 
  • Whole Garlic Cloves – For extra aromatic goodness. Since we’re just making stock here, give them a quick smash before adding them to the pot.
  • Fresh Thyme – For woodsy, minty, citrusy, floral depth. If you only have dried thyme, use ⅓ as much.
  • Dried Bay Leaves – It always surprises me how a single leaf can change an entire pot. Bay helps to echo the flavor profile of thyme. If you’re out, try swapping in a ½ teaspoon of dried Mexican oregano (not “true” or Mediterranean oregano) per bay leaf.
  • Parmesan Rind – Optional, but if you’ve got one, use it! The rind imparts a titillating umami, salty goodness to the pot.
  • Chicken Stock & Filtered Water – Using a blend of stock and water means you can add flavor without breaking the bank. Feel free to replace the stock with 4 bouillon cubes dissolved in 4 cups of water.
  • Italian Seasoning – This herbal blend includes a minimum of 5 different dried herbs, so you can add big flavor while only having to open a single bottle.
  • Dried Navy Beans – Make sure you pick them through, remove any rocks or debris, rinse them well, and soak them overnight. You can swap in great northern beans or cannellini beans if you prefer.

Ham bone soup ingredients

Now that you have the BEST pot of beans ever, it’s time to turn them and their savory brodo into a ham and navy bean soup recipe masterpiece. Here’s what you’ll need: 

  • Cooked Navy Beans & Broth – You’ll skim off the fat and toss the broth-making veggies, but the beans and liquid you’ve just made are a gazillion times tastier than anything from a can. 
  • Olive Oil – Just your normal cooking oil is perfect.
  • Unsalted Butter – Butter makes everything better. In this case, it adds a lovely richness and mouthfeel to our ham bone bean soup recipe.
  • More Mirepoix & Garlic – This time, we’ll chop them up so you get chunks of veggies in every bite.
  • Leftover Baked Ham, Cooked Ham Steaks, or Smoked Ham – It’s easy to jazz up bean soup recipes with ham bone in the broth, but to REALLY take yours over the top, make sure to get some actual meat in there too. Once it’s crisped up, it’s especially yummy as a garnish.
  • Light Brown Sugar – For a hint of sweetness to balance out the other flavors. You’re welcome to use honey instead.
  • Red Wine Vinegar – For some acidity and brightness. In a pinch, white wine vinegar or apple cider vinegar will work just fine.
  • Liquid Smoke – This is the secret weapon to imparting a rich, smoky flavor, even if your ham wasn’t smoked. 
  • Salt & Pepper – For seasoning, to taste.

Optional Variations

My family loves this navy bean soup recipe with ham bone as written, but as with most soups, you can easily put your own spin on it. Here are a few ideas to get you started:

  • Shortcut Recipe – Use low-sodium chicken broth or chicken stock seasoned with a splash of liquid smoke and a smashed clove of garlic or two to infuse canned white beans with flavor before making the soup. The beans and the broth won’t be *quite* as delicious as if you had made them from dry with a ham bone, but you can shave off at least 60 minutes cook time if you go this route.  
  • Spicy – Give your bowl a little heat with a few shakes of crushed red pepper flakes, added when you sauté the aromatics.
  • Slow Cooker-Style – Take a note from my crock pot dried chickpeas recipe and cook your dried navy beans low and slow.
  • Instant Pot-Style – Or, go in the opposite direction and use your trusty pressure cooker to speed up the bean-cooking process. In my experience, 20-25 minutes on high pressure with a natural release should cook navy beans to perfection.

How to make bean soup recipe with ham bone

This bean with ham bone soup recipe takes a little while to cook, but none of the steps are difficult. Here’s how it’s done:

Making the ham bone broth and cooking beans

  1. Arrange oven rack to bottom third position and preheat oven to 275-degrees Fahrenheit.
  2. Start Broth: In a large pot or Dutch oven, add the ham bones (or ham hocks), whole carrots, whole celery, thyme sprigs, garlic, ½ an onion, dried bay leaves, parmesan cheese rind, 3 cups chicken stock, water, ½ teaspoon Italian seasoning, and ¼ tsp ground pepper. Place the pot over high heat on the stove top and stir to combine.
  3. Add Beans, Bring to Boil: Pour the soaked bean into the bone broth and stir to combine. Cover the pot and bring the contents to a boil. Once boiling, immediately turn the heat off and cover the pot
  4. Braise in Oven: Transfer the broth and beans to the oven and braise the beans for 2 hours, or until the beans are completely tender.
  5. Remove/Discard, Add Remaining Stock: Use a pair of tongs to transfer the ham bones or ham hocks from the pot to a clean work surface and let cool. Next, use a pair of tongs or a kitchen skimmer to remove and discard the carrots, celery, fresh thyme sprigs, garlic, onion, bay leaf, and parmesan rind. Then, use a slotted spoon to skim off and remove any visible fat from the surface of the soup. Add the remaining cup of stock to the pot.
  6. Puree or Mash a Portion of the Soup: Use an immersion blender, stand mixer, or potato masher to puree a portion of the soup – this gives the soup a thick, creamy texture. When done mashing, place the soup over medium-low heat on the stovetop.
  7. Shred Meat off Bone: Once the ham bones or hock are cool enough to handle, use a sharp knife to roughly chop any meat, discarding skin, bones, and fat. Add the meat to the soup pot.

Making navy beans ham soup

  1. Sauté Veggies and Aromatics: Heat the oil and 1 tablespoon of butter in large skillet over medium heat. Once the butter is melted, add the carrots, celery, a pinch of salt and a few generous pinches of pepper. Cook, stirring occasionally, for 2 minutes. Then, add the onions and ½ teaspoon of Italian seasoning. Cook, stirring occasionally, until the vegetables are soft, about 8-10 minutes. Next, add the garlic to the pot and cook, stirring frequently, until fragrant, about 1 minute. Remove from the heat and transfer the vegetables to the soup pot.
  2. Crisp Ham Meat: Return the skillet to the stove top and place over medium-high heat. Melt two tablespoons of butter and then add the diced ham. Cook, stirring occasionally, for 3-5 minutes or until the ham is crisp and golden. Remove ham to a paper towel-lined plate. Add HALF of the crispy ham pieces to the soup pot.
  3. Let Flavors Blend: Once all the vegetables and half the crisp ham are added to the soup, cook the soup over medium-low heat, stirring occasionally, for 8-10 minutes.
  4. Add Flavor and Adjust for Taste: Add 2 tablespoons of brown sugar, 1 tablespoon of red wine vinegar, and 2 dashes of liquid smoke to the ham bone soup. Take a bite of the soup and adjust the seasoning to taste, adding salt and pepper for overall flavor, Italian seasoning for robust seasonings, vinegar for acid, and sugar for sweetness.
  5. Serve and Enjoy: Divide the navy bean ham soup recipe among warm soup bowls. Top with the reserved crispy ham, chopped parsley, and grated parmesan. Serve with crusty bread and lemon wedges on the side and serve while warm. Enjoy!

Expert Tips for the best navy bean with ham soup recipe

  • Plan Ahead. For the best results, soak your dried beans overnight to ensure the beans cook evenly and more quickly, and to remove some of the phytic acid (the compound responsible for some of the more musical qualities of beans). Aim for 8-24 hours.
  • Forgot to soak beans ahead of time? Bring a kettle of water to boil, then pour it over your rinsed and sorted beans. Make sure to cover them by 2-3 inches, then soak for an hour.
  • Use proper knife skills. Cut your ingredients to spec so everything cooks uniformly. Not sure what the difference between a dice and a chop? Check out my post on common vegetable cuts to master. 
  • Cook low and slow. Dried beans will reward patience. If you try and boil them, they end up getting cooked on the outside, hard on the inside, and/or break into pieces. After the liquid comes to a boil, immediately turn off the heat and cover them, then simmer till they’re tender. 
  • Wait to add salt and acid. I like to soak my beans in salted water to give them a *little* seasoning before cooking, but don’t add any salt or acid to the bean-cooking liquid. Why? Both salt and acid can cause your beans to become tough. Wait until they’re nice and tender, then go to town with your seasoning.
  • Drain crisped ham on a paper towel. The hub-man and I are obsessed with the crispy ham bits that act as meaty croutons. But don’t forget to drain them after crisping, or they’ll end up leaving an oil slick on your soup. 
  • Give it a rest. As with most soups and stews, this bean and ham bone soup tastes better after a day in the fridge for all the flavors to meld.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making bean soup with ham bone. If you have a question you’d like answered, please drop it in the comments section below!

Do you have to soak navy beans before making soup?

While you technically don’t *have* to soak them before making this hambone and bean soup, you definitely should. 

First, even if your beans are YEARS old and hard as rocks, soaking them overnight will revivify them and majorly cut down on your total cook time. Second, soaking helps the beans to cook more evenly. Have you ever bitten into a bean that initially felt soft but then shattered as you hit the crunchy center? Soaking helps to make sure that doesn’t happen. Finally, if you’re worried about farting 🤫, soaking helps to make beans less gas-inducing. 

How do you thicken ham and navy bean soup?

If you cook a lot, I’d bet you’ve noticed that most “thickeners” are starch — flour in a roux, cornstarch for gravy, etc. Now, think to yourself, what are beans? STARCH! To get them to work for you, simply mash the beans with a potato masher, blitz part of the soup in a blender, or pulse an immersion blender in the pot near the end of the cook time. The smashed beans will release their starches into the broth, and as it continues to cook a few minutes, it’ll thicken up beautifully. 

Are navy beans and northern beans the same?

No, but they’re similar enough that you can use them interchangeably in this recipe.

Why does my ham and bean soup taste bland?

Whenever I hear “bland,” what I’m really hearing is “not enough salt.” A pound of dried beans is equivalent to 3-4 cans of beans, and unlike canned beans, they have ZERO salt to start with. Make sure to aggressively season the ham and navy beans at the end of cooking. If you’re nervous, add a bit at a time, stir to dissolve the salt, then taste. Continue to do this until it’s no longer bland. 

If the salt already seems on point, or if you’re on a low-sodium diet, turn to acid (in this case, red wine vinegar). If you’ve ever used a no-salt seasoning like Mrs. Dash, you’ll notice that lemon is usually a top ingredient. This is because acid, like salt, helps to awaken other flavors. Add a splash of vinegar like you would a pinch of salt, and be amazed at how the flavor of this hambone soup with beans changes.

Serving bean with ham bone soup

We almost inevitably have this ham and bean soup recipe with hambone during the last weeks of December or in April. It’s warm, cozy, and rib-stickingly satisfying, and it gives me an excuse to use up my Christmas or Easter scraps.

Storing Navy bean ham soup

This recipe yields a giant vat of navy beans and ham, so unless you’re feeding a crowd, you’re gonna have some leftovers. Lucky you! Here’s how to make the most of this navy bean ham soup recipe:

  • Allow leftovers to cool, then divvy into storage containers. Leftover bean and ham bone soup will keep well in an airtight container in the fridge for 5-7 days.
  • This soup also freezes beautifully. I recommend portioning it into single-sized, freezer-safe serving containers, making sure to leave at least ½ inch of head room for it to expand. Label and date the containers, then freeze for up to 6 months. Then, one evening in the future when you’re tired, hangry, and over it, you’ll be STOKED to find this beacon of hope in the dark depths of your ice box.
  • To serve, allow to defrost overnight in the fridge, or submerge the base in a bowl of cool water, or use a microwave on a low setting to defrost it. Next, heat it up on the stovetop or in the microwave until warmed through. Enjoy!

Whether you’re feeling under the weather or are just craving a hearty meal, my Ham and Navy Bean Soup will have you (and your budget!) feeling shipshape in no time. Word to the wise: it’s bean known to cause some serious siren-style cravings. After all, it’s packed with protein and navy beans that are so tender, they practically leap to attention at the first sign of a spoon! Until next time, enjoy the soup and stay ham-mazing.

Cheyanne

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More bean soup recipes!

Overhead photo of navy bean soup with ham in a large soup bowl with slices of bread next to the soup.

Ham and Navy Bean Soup with Ham Bone

Author: Cheyanne Holzworth
Total Time: 2 hours 45 minutes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Servings: 8 servings
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Deliciously frugal, cozy, and comforting, this Navy Bean Ham Soup Recipe is the perfect way to use up scraps that would otherwise go to waste. Simply made with dry navy beans, a leftover ham bone, a parmesan rind, and a handful of pantry staples, this deeply satisfying, nourishing bowl of yum is the best way to get your food budget back on track after an expensive holiday meal.

Equipment

  • 1 Large Pot or Dutch Oven (oven safe)
  • 1 Tongs
  • 1 Immersion Blender, Stand Blender, or Potato Masher
  • 1 large skillet

Ingredients 

Cooking Navy Beans in Ham Bone Broth

  • 2-3 pounds Leftover Ham Bones – scraps, and/or meat (sub:2-3 large ham hocks)
  • 2 whole Carrots – peeled and cut into 3 large chunks
  • 2 whole Celery Ribs – cut into 3 large chunks
  • 4 whole sprigs Fresh Thyme
  • 3 whole Garlic Cloves – smashed and peeled
  • ½ whole Yellow Onion – peeled
  • 1-2 whole Dried Bay Leaves
  • 1 whole Parmesan Rind
  • 4 Cups Chicken Stock – DIVIDED (sub: 4 bouillon cubes dissolved in 4 cups boiling water)
  • 6 Cups Filtered Water
  • 1 tsp Italian Seasoning – DIVIDED
  • 1- pound Dried Navy Beans – rinsed, soaked overnight, and drained (sub: white beans) (454 grams) (SEE NOTES)

For the Ham Bean Soup

  • 1 TBS Olive Oil
  • 3 TBS Unsalted Butter – DIVIDED
  • 1 large Yellow Onion – peeled and medium dice (2 ½ cups)
  • 2 large Carrots – peeled and medium dice (1 cup)
  • 3 whole Celery Ribs – medium dice (1 cup)
  • 8-12 ounces Leftover Ham Cooked Ham Steaks, or Smoked Ham – diced
  • 3-4 cloves Garlic – peeled and chopped
  • 2-3 TBS Light Brown Sugar (sub: honey)
  • 1-2 TBS Red Wine Vinegar
  • 2-4 Dashes Liquid Smoke
  • To Taste Kosher Salt and Ground Black Pepper

Instructions

  • Preheat Oven: Arrange oven rack to the bottom third position and then preheat the oven to 275-degrees Fahrenheit.
  • Start Soup – Make Bone Broth: In a large pot or Dutch oven, add the ham bones (or ham hocks), whole carrots, whole celery, thyme sprigs, garlic, ½ an onion, dried bay leaves, parmesan cheese rind, 3 cups chicken stock, water, ½ teaspoon Italian seasoning, and ¼ tsp ground pepper. Place the pot over high heat on the stove top and stir to combine.
  • Add Beans, Bring to Boil: Pour the soaked and drained bean into the bone broth and stir to combine. Cover the pot and bring the contents to a boil. Once boiling, immediately turn the heat off and cover the pot
  • Braise Navy Beans in Oven: Transfer the broth and beans to the oven and braise the beans, uncovering the pot and stirring halfway through, for 2 hours, or until the beans are completely tender. (Note: If you prefer to cook the beans on the stovetop, simply cover the pot and simmer the beans over medium-low to low heat for 2 hours, or until the beans are completely tender – uncovering and stirring the beans 2-to-3 times during cooking. When done, turn the heat off under the pot.)
  • Remove/Discard, Add Remaining Stock: Use a pair of tongs to transfer the ham bones or ham hocks from the pot to a clean work surface and let cool. Next, use a pair of tongs or a kitchen skimmer to remove and discard the carrots, celery, fresh thyme sprigs, garlic, onion, bay leaf, and parmesan rind. Then, use a slotted spoon to skim off and remove any visible fat from the surface of the soup. Add the remaining cup of stock to the pot.
  • Puree or Mash a Portion of the Soup: Use an immersion blender, stand blender, or potato masher to puree a portion of the soup – this gives the soup a thick, creamy texture:
    Insert an immersion blender into the soup and blend for a few seconds, just until the soup is as creamy and thick as you like it.
    Alternately, remove a cup or two of the soup and puree it in a countertop blender before stirring it back into the soup.
    Or just use your potato masher to mash up some of the beans in the bottom of the pot.
    When done mashing, place the soup over medium-low heat on the stovetop.
  • Shred Ham off Bone: Once the ham bones or hock are cool enough to handle, use a sharp knife to roughly chop any meat, discarding skin, bones, and fat. Add the meat to the soup pot.
  • Sauté Veggies and Aromatics: Heat the oil and 1 tablespoon of butter in large skillet over medium heat. Once the butter is melted, add the carrots, celery, a pinch of salt and a few generous pinches of pepper. Cook, stirring occasionally, for 2 minutes. Then, add the onions and ½ teaspoon of Italian seasoning. Cook, stirring occasionally, until the vegetables are soft, about 8-10 minutes. Next, add the garlic to the pot and cook, stirring frequently, until fragrant, about 1 minute. Remove from the heat and transfer the vegetables to the soup pot.
  • Crisp Ham Meat: Return the skillet to the stove top and place over medium-high heat. Melt two tablespoons of butter and then add the diced ham. Cook, stirring occasionally, for 3-5 minutes or until the ham is crisp and golden. Remove ham to a paper towel-lined plate. Add HALF of the crispy ham pieces to the soup pot.
  • Let Flavors Blend: Once all the vegetables and half the crisp ham are added to the soup, cook the soup over medium-low heat, stirring occasionally, for 8-10 minutes.
  • Add Flavor and Adjust for Taste: Add 2 tablespoons of brown sugar, 1 tablespoon of red wine vinegar, and 2 dashes of liquid smoke to the ham bone soup. Take a bite of the soup and adjust the seasoning to taste, adding salt and pepper for overall flavor, Italian seasoning for robust seasonings, vinegar for acid, and sugar for sweetness.
  • Serve and Enjoy: Divide the soup among warm soup bowls. Top with the reserved crispy ham, chopped parsley, and grated parmesan. Serve with crusty bread and lemon wedges on the side and serve while warm. Enjoy!

Notes

  • Beans: You will need to soak the beans PRIOR to cooking this recipe. For the best results, soak your beans in salted water at room temperature for AT LEAST 8 HOURS, preferably overnight or up to 24 hours. (I place my beans in a pot or large bowl, add 1 tablespoon of kosher salt, and then add enough ROOM TEMPERATURE water to cover the beans by 2 ½ to 3-inches. Drain, rinse the beans well and then drain again before using the navy beans to make this soup recipe.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 387kcal    Carbohydrates: 46g    Protein: 22g    Fat: 13g    Saturated Fat: 5g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 5g    Trans Fat: 0.2g    Cholesterol: 33mg    Sodium: 538mg    Potassium: 985mg    Fiber: 15g    Sugar: 9g    Vitamin A: 3224IU    Vitamin C: 4mg    Calcium: 120mg    Iron: 4mg
Course: Soup
Cuisine: American, Italian

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