Navy bean soup is a hearty, feel-good meal made with smoked ham, veggies, and simple spices. It takes a little time to simmer, but you’ll end up with a big pot of soup that’s full of flavor and totally worth the wait.
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What’s great about this recipe?
- Simple ingredients, big flavor – A handful of pantry staples come together to make a rich, satisfying soup with minimal fuss.
- Budget-friendly – Dried beans and smoked ham stretch into a hearty, affordable meal that’s perfect for feeding a family.
- Freezer-friendly – This soup freezes well, making it a great option for meal prep or saving leftovers for another day.
Ingredients
🫘 Dried Navy Beans – These small white beans are mild and creamy, perfect for soaking up all the savory flavors in the soup.
🍖 Smoked Ham – A smoked ham hock, shank, or leftover meaty ham bone all work well in this recipe. They add a rich, smoky flavor and help create a hearty broth.
🫒 Olive Oil – Used for sautéing the vegetables. Avocado oil or a little butter can also do the job.
🥕 Produce – Onion (yellow or white), carrots, celery, and garlic create a base that gives the soup depth and balance.
🍅 Tomato Paste – Just a tablespoon adds richness and color. It’s used with the vegetables to create a sofrito, the flavorful base of the soup.
🧂 Spices – A simple mix of oregano, paprika, and black pepper seasons the soup without overpowering it. A bay leaf is simmered with the soup for a subtle, herby note. Salt is added at the end, only if needed.
🍲 Broth – Chicken broth adds flavor, so you don’t have to start from scratch, and water balances it out, so the soup isn't too salty or heavy.
📖 See the recipe card for quantities and preparation.
Prep work tips and notes
Sort the beans – Sorting means picking through the beans and removing any that are substandard, misshapen, or discolored, along with anything that doesn’t belong (like small stones or debris).
Soak the beans – If you're using dried navy beans, soak them overnight or for at least 6–8 hours in clean, cool water. Or try a quick soak (my preferred method): Add the beans and 6–8 cups of water to a large pot. Place the pot over medium-high heat and bring the water to a boil. Boil for 2 minutes, then take the pot off the heat, cover, and let the beans soak for 1 hour. After soaking, rinse and drain the beans. In the meantime, start the rest of the prep.
Rinse the smoked ham – Give the ham hocks or shanks a quick rinse to remove excess salt. It’s a simple step that helps you better control the salt in the final dish.
Chop the vegetables – Do a small dice on the onion so it mostly dissolves into the broth. Dice the carrots and celery (or slice them if you want a more rustic feel). Mince the garlic.
Measure remaining ingredients – Gather and measure out the rest of your ingredients before you start cooking to keep things running smoothly.
How to make navy bean soup
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook for 5 minutes, stirring frequently.
- Add the garlic, tomato paste, oregano, paprika, and black pepper. Cook for 1–2 minutes, stirring often.
- Add the smoked ham, navy beans, chicken broth, water, and bay leaf. Stir well. Raise the heat to high and bring the liquid to a boil, about 6–8 minutes.
- Lower the heat to medium-low. Cover and simmer for 60 minutes, stirring occasionally. Maintain a gentle simmer—adjust the heat as needed.
- Use tongs to remove the smoked ham from the pot and place it on a cutting board or plate. Cover the pot and continue cooking the soup.
- Once the ham is cooled, remove the meat from the bones, discard the bones and any fatty pieces. Chop it, return it to the pot, and simmer for 15 minutes. Taste a few beans—if they’re tender, the soup is ready.
- If the beans are still a little firm, continue cooking in 15-minute increments, checking for tenderness and stirring more often as the soup thickens.
- Remove the bay leaf and discard. Taste the soup and add salt if needed. As a reference, we added ¾ teaspoon to ours. Serve with crusty bread or a side of white or brown rice, if desired.
Recipe tips and notes
Sort the beans – Don’t skip this step; there are always a few beans that are not up to par. Plus, I’ve found stones and tiny twigs in dry beans on more than one occasion.
Use reduced-sodium broth – If you’re sensitive to salt, use reduced-sodium broth and adjust at the end if needed.
Let it rest before serving – If you have time, let the soup sit for 10–15 minutes off the heat before serving. It will thicken slightly, and the flavors will meld together as it cools.
Substitutions and Variations
- Make it vegetarian – Skip the smoked ham and use vegetable broth instead of chicken broth. Add an extra ¼ to ½ teaspoon of paprika for more depth, and stir in a teaspoon of vegetable base (like Better Than Bouillon) to help boost flavor.
- Use different beans – If you can’t find navy beans (they can be tricky to track down sometimes), Great Northern or cannellini beans make good substitutes with a similar texture and mild flavor.
- Add extra vegetables – Bulk it up with diced potatoes, chopped spinach, or a handful of kale added in the last 15–20 minutes of cooking.
- Gluten-free – This soup is naturally gluten-free as long as your broth is certified gluten-free. Double-check the label if you’re serving someone with a gluten sensitivity.
Storing and Reheating Instructions
- Refrigerator – Allow the soup to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–4 days.
- Freezer – To freeze, cool the soup quickly and transfer it to airtight, freezer-safe containers. Leave about an inch of space to allow for expansion. Label with the date and contents, and freeze for up to 2–3 months.
- Reheating
- Stovetop – Place the soup in a covered saucepan and reheat over medium-low heat, stirring occasionally, until heated through (at least 165°F).
- Microwave – Transfer the soup to a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot.
- Reheating Tip – Bean soups tends to thicken as they sit. If needed, stir in a few tablespoons of broth or water while reheating to loosen it up.
- Food Safety – Perishable foods should not be left at room temperature for more than 2 hours; if the ambient temperature is above 90°F, this time reduces to 1 hour. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
Yes, soaking, either overnight or using a quick soak method, is recommended. Soaking helps hydrate the beans and jump-starts the cooking process, making them cook more evenly. I prefer the quick soak method (boil for 2 minutes, then soak for 1 hour), and it always works well.
Cooking time can vary depending on the age and quality of the beans. In general, expect them to take around 1 to 1½ hours to become tender. Check a few beans toward the end of the cooking time. If they’re still firm, continue cooking in 15-minute increments, tasting as you go.
If your navy bean soup isn’t thick enough, don’t worry—there’s an easy fix. First, uncover the pot and let it simmer for a few minutes to reduce some of the liquid. To thicken it further, scoop out a few spoonfuls of beans and use a fork to mash them in a small bowl. Stir the mashed beans back into the soup and let it simmer for a few more minutes, stirring occasionally. This adds body and thickens the broth naturally.
If the soup turns out too thick, stir in ¼ cup of broth at a time until it reaches your desired consistency, then warm through.
What’s new in this recipe
This recipe was originally published on December 26, 2018 and has been updated with new photos, numbered step-by-step instructions, and a helpful substitutions section. We also added detailed storing and reheating instructions, along with other tips to make the recipe even easier to follow and more useful for home cooks.
If you enjoyed this recipe, be sure to check out some of our other favorites. For more hearty options, try another bean soup like our bacon lentil soup or pinto bean soup. Craving something classic? You might like our broccoli cauliflower soup or French onion soup—both are restaurant-style favorites you can make at home.
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📖 Recipe
Navy Bean Soup Recipe
Ingredients
- 16 ounces Navy Beans sorted, soaked, and rinsed (see recipe notes for step-by-step)
- 1 pound Smoked Ham Hocks, Shank, or Meaty Ham Bone rinsed
- 2 tablespoons Olive Oil
- 1 medium Onion small dice (about 1 cup)
- 2 large Carrots diced (about 1 cup)
- 2 Celery Ribs diced (about ½ cup)
- 3–4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 teaspoon Oregano minced
- 1 teaspoon Paprika
- ¼ teaspoon Black Pepper
- 4 cups Chicken Broth
- 4 cups Water
- 1 Bay Leaf
- Salt to taste at the end, if needed
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook for 5 minutes, stirring frequently.
- Add the garlic, tomato paste, oregano, paprika, and black pepper. Cook for 1–2 minutes, stirring often.
- Add the smoked ham, navy beans, chicken broth, water, and bay leaf. Stir well. Raise the heat to high and bring the liquid to a boil, about 6–8 minutes.
- Lower the heat to medium-low. Cover and simmer for 60 minutes, stirring occasionally. Maintain a gentle simmer—adjust the heat as needed.
- Use tongs to remove the smoked ham from the pot and place it on a cutting board or plate. Cover the pot and continue cooking the soup.
- Once the ham is cool enough to handle, remove the meat from the bones. Discard the bones and any fatty pieces. Chop the meat and return it to the soup.
- Continue simmering the soup for another 15 minutes. Taste a couple of beans—if they’re tender, the soup is done.
- If the beans are still a little firm, continue cooking in 15-minute increments, checking for tenderness and stirring more often as the soup thickens.
- Use tongs to remove the bay leaf and discard.
- Taste the soup and add salt if needed. As a reference, we added ¾ teaspoon to ours.
- Serve with crusty bread or a side of white or brown rice, if desired.
Notes
- Sort the beans – Go through the beans and remove any that are discolored or misshapen, along with any debris (stones, twigs, etc.).
- Overnight soaking method – Add the beans to a pot and cover with 4–6 cups of water. Soak overnight, then drain and rinse with cold water.
- Quick soaking method – (My preferred method) Add the beans and 6–8 cups of water to a large pot. Bring to a boil over medium-high heat and boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Then, drain and rinse well.
- If you’re sensitive to salt, use reduced-sodium broth and adjust at the end if needed.
- Cooking time will vary depending on the soaking method used and the freshness and quality of the beans. The listed time is based on our recipe testing. It does not include soaking. See the instructions above for details on overnight and quick soak methods.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Blue’s Mom
Making this at the moment. We love this soup but look forward to try this recipe.
Heather
What are navy beans called in England
Thank you
Heather
Elizabeth
Hi Heather, according to the top results in google they are called haricot beans. Hope that helps, thanks for stopping by.
Bob Calton
That's odd. Haricot is French for beans
Vicki
Is that 538 calories per serving or for the whole batch?
Elizabeth
Hello,
That is per serving.
Trevor
White Haricot and red kidney beans, but almost any beans will do.. I used chirzio instead of the ham, it was great
Margaret G
Made this yesterday on a cold rainy day - used boneless smoked ham but otherwise followed the recipe except that I thickened it a bit more with a stick blender. My husband and I loved it - thanks!
Elizabeth
Happy you enjoyed it!
Cindi
MARGARET, I also like a little thicker stock. Did you only use immersion blender with a portion of the beans ?? Or beans & ham ????
Thanks, Cindi
Bob DeMallie
How much is in a serving?
Karen Franke
I have made this so many times. It is so delicious. I increased the garlic and use fresh herbs. Also have to cook it much longer than an hour. Probably more like 2, 2.5. After removing the shank for shredding, I use a potato mashes for a few quick mashes in the pot. Gives the soup a great texture. Thank you for sharing your recipe.
Nelly Starke
I made this soup today because I had a pkg of mixed beans and wanted to make something finally. I also had bbq ribs leftover from a restaurant. I used the your quick method for soaking the beans. Wonderful!! I did add one tablespoon of chicken garlic "better than bouillon" and I had 4 small tomatoes from our garden that needed to "go". I did not use the tomato paste. This recipe is so versatile !! My husband did use a small bowl but a big serving bowl to eat this soup. (I always make a big pot of soup to last a few days and this recipe is exceptionally DELICIOUS.
Thank you for your recipe.
Crystal Jacques
We don't eat pork in my house so, can I use turkey ham in place of the ham hock? Also, can I use canned Navy beans and adjust the cooking time?
Elizabeth
The turkey ham should give the soup the meaty smoky taste you need. I've never made this soup with canned beans so I can't speak to the results. Aside from the cooking time you may need to adjust the amount of liquid too. Good luck, I hope you enjoy it.
Jenn
I am wanting to make this soup for my kids, but I only want to make half of the amount used here to avoid leftovers (leftovers usually don't get eaten in my house). Can you tell me how halfing it will affect the cook time?
Elizabeth
Hi Jenn,
The cooking time is probably not going to be affected too much because fresh beans take their own time to soften. You are going to have to gauge the final cooking time by how far along the beans are. Also, I would keep an eye on the liquid make sure it's not cooking away too fast add more broth/water if needed. Good luck, let me know how it turns out.
Earl
Just made the soup. Delicious! Used a leftover ham bone with some meat still on. Removed meat after cooking. Best ever.
Elizabeth
Hi Earl,
Happy to hear it! Thank you for stopping by.
Becky
Beans usually freeze well. I always make a big pot and freeze some for later.
Danette
We love this soup! I made it for first time a few months ago and my husband especially, loved it so has become a staple in our home. Thank you!
Elizabeth
Hi Danette, I'm really happy you enjoyed it. Thank you for your kind comment.
Kimberly
This is by far the best bean soup recipe I've ever made! So flavorful!!
Elizabeth
Hi Kimberly,
I'm so glad to hear you enjoyed it! Thanks for stopping by.
DIANNE Rinaldi
I made this with my leftover ham, it was very good on a cold winters night.
I added some vegetable stock and thyme. Toasted some ciabatta bread in the bottom of the bowl and poured the soup over top! Yummy
Elizabeth
Hi Dianne,
That ciabatta bread in the bowl sounds amazing! I'm really happy you enjoyed it.
Karen
Made this and froze half it was just as good the second time. Making it again half to eat half to freeze. Love it
Elizabeth
Really happy you enjoyed it!
Ross Reid
This is my second time making this soup for my wife and I , gotta say it is now our. favourite, thanks for sharing it
Elizabeth
Hi Ross,
Thank you for your kind comment. I'm really happy you enjoy it!
Sue
Made the soup tonight and thought it was delicious. The tomato paste gave a punch of flavor I really enjoyed. Had to cook it about one hour and forty five minutes to get the desired softness of beans. I made it with chopped ham and no bone, but was delicious.
Elizabeth
Hi Sue, I'm really glad you enjoyed it. Thanks for stopping by!
Debbie
Can this be made in the crock pot?
Elizabeth
I have never made it in a slow cooker, but I'm sure you can find a recipe online.
Tammy
Can I use canned navy beans?
Elizabeth
Hi Tammy, Not with the cooking times provided. I would make the soup and put the canned beans at the end. Let them simmer, maybe half an hour. And if the soup is not thickening, uncover the pot and let it simmer for a few minutes. Hope that helps.
Tami
I made this soup a couple days ago. I soaked the beans almost 24 hours, cook as directed in the recipe but after and extra hour of cooking it still wasn’t ready so I made something else for dinner that night, put the soup in the crock pot on low for 8 hours and then it was on warm until I woke up the next morning. We had the leftover soup for the second time tonight and it was delish. In the future I will cook in the crockpot on low all day.
Barb
A fall favorite. Sometimes the shanks are salty so I use low sodium chicken stock.
Elizabeth
Hi Barb, thank you!
Jeff Contos
Although it was 90 degrees today, hoping to encourage cooler Fall temperatures, I prepared this recipe. The warmth of the paprika and oregano was soothing and delicious. I will definitely be making this recipe again this fall. Thank you for sharing it.
Elizabeth
Hi Jeff,
I’m in Miami so I know what you mean! I love soup and can’t let the heat win! So happy you enjoyed the soup and thank you for your kind review.
Linda
Can I substitute with canned white beans ?
Elizabeth
It will change the cooking time and the consistency of the soup.
Steve
Can bone broth be substituted for chicken broth? Any thoughts of using all broth instead of half water and half broth?
Elizabeth
Hi Steve, The reason I use half broth and half water is because of the addition of smoked ham and the long cooking time. When I used only broth it concentrated and came out too salty (I use prepackaged broth not homemade). Presuming the bone broth is stronger than chicken broth then I would watch the salt. Perhaps using reduced or no sodium, or homemade. Hope that helps.
Kathy Sparacio
Hi! I’m just making this soup now and I’m trying to be a little more accurate with the serving size. I notice it says 6 servings but I’m wondering what size the nutritional information is based on, 1 cup or more? It’s a huge pot and it’s smelling good. Thanks!
Elizabeth
Hi Kathy,
The nutritional information is computer generated and is only an estimate. The servings are based on the final product that we ended up with (6 serving of the soup as the main meal). You can divide the soup into six servings, and then separate it further from there – so half of one serving would be approximately half of the nutrition information, etc. I’m sorry I can’t be of more help. I do hope that the soup turns out good! Thanks for stopping by.
J Jones
How can I make this in my instant pot?
Elizabeth
Hi. I don’t use an Instant Pot so I can’t offer any guidance. Thanks for stopping by.
Karen bradley
What can be used to substitute Spanish paprika.? Can use smoked paprika?
Elizabeth
Hi Karen,
Yes, smoked paprika is also called Spanish paprika or pimenton. It’s made from smoked, dried peppers that are ground into powder. Thanks for stopping by!
Marjorie Kallion
Absolutely delicious!!
Elizabeth
Hi Marjorie,
I’m really glad you enjoyed it!
Lisa Newcomb
Would I be able to use the ham bone from our Easter ham instead of the ham shanks?
Elizabeth
Hi Lisa, I think the ham bone will work just fine. If it’s not very meaty, chop a little leftover ham to put in the soup too.
Granny a Jean McDaniel
I am going to try this in the Slow Cooker, instead of on the stove top. I am elderly and forgetful. I would forget to tchange temp. or remember when to stir and end up with a mess. Hope it turns out ok. I am going to use celery salt to sneak in celery because my husband dislikes celery. If he sees it. The pictures look a lot like Campbell’s Bean and Bacon soup which we both love.. Anxious to make it after Easter, so I will have ham.
Thanks for posting.
Elizabeth
That sounds great!
Sheila Ross
Hi Granny A. Jean McDaniel, how did your
Navy Bean Soup turn out in the Crock-Pot? Did you cook it on Hi or Low and for how long? Thanks!
Niki
How’d it do in the crockpot?
Cassie Santellan
I can't rate it yet, because I'm about to cook it. I just went to the store & purchased the ingredients. I'm smoked pork sausage.
I have amazing pork ham hock broth that I froze into 3 silicone cupcake trays. The broth recipe was from Nom Nom Paleo.
I want to have easy breakfast/lunch/dinner so I'm going to make your recipe & leave it in a crock pot on low. Thanks for the recipe, I'm sure it'll be delicious.
Elizabeth
Hi Cassie,
That sounds really good! Thanks for stopping by.
Niki
Can all ingredients be put in a crockpot and slow cooked all day?