Soups & Stewscarlsbadcravings5.0
Best Navy Bean Soup Recipe
This Navy Bean Soup recipe is hearty, comforting and the best way to use up leftover ham! It can be made with hambone, chopped ham or even shredded chicken and bacon (like pictured here). It is loaded with navy beans, ham (or chicken), potatoes, carrots, celery, fennel, onions, garlic and chives for complex, rich, satisfying spoonfuls. This Navy Bean and Ham Soup can be made with dried navy beans or canned navy beans and it can be made on the stove or in the crockpot – I’ve included directions for both; now there is no reason not to enjoy this wonderfully savory, smoky, salty Navy Bean and Ham Soup recipe!
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min🔥 Cook: 2h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- colander
- pot
- dutch oven
- oven
- slow cooker
📝 Preparation Steps
1
DIRECTIONS FOR NAVY BEAN SOUP WITH DRIED BEANS
2
Add dried beans to a large bowl cover with three inches of water. Soak the beans ⏱️ 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
water (in directions)
3
Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately ⏱️ 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
4
If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
5
Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about ⏱️ 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for ⏱️ 30 seconds.
large onion (chopped)1carrots (chopped)3
6
Reduce heat to low and add beans, hambone or chicken/ham, chicken broth, 2 cups of water, diced tomatoes and all seasonings. Bring the soup to a full boil then reduce to a simmer, cover, and cook for ⏱️ 60 minutes, removing the lid to stir and replacing it occasionally.
water (in directions)
7
After ⏱️ 60 minutes, add potatoes and continue to gently simmer, covered, for an additional ⏱️ 30-60 minutes or until beans and potatoes are tender. Add additional water if it evaporates too much.
water (in directions)
8
Once tender, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
9
Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
water (in directions)salt to taste (will depend on if using salty ham or chicken)
10
DIRECTIONS FOR NAVY SOUP WITH CANNED BEANS
11
Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately ⏱️ 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
12
If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
13
Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about ⏱️ 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for ⏱️ 30 seconds.
large onion (chopped)1carrots (chopped)3
14
Reduce heat to low and add hambone or chicken/ham, chicken broth, potatoes, diced tomatoes and all seasonings. Bring to a simmer, cover, reduce heat to low and cook for ⏱️ 15 minutes or until potatoes are tender. Add canned beans and heat through.
15
Meanwhile, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
16
Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
water (in directions)salt to taste (will depend on if using salty ham or chicken)
17
SLOW COOKER DIRECTIONS
18
Add dried beans to a large bowl cover with three inches of water. Soak the beans ⏱️ 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
water (in directions)
19
Add beans and all ingredients EXCEPT bacon to a 6-quart slow cooker including 2 cups of water; stir to combine.
water (in directions)
20
Cover and cook on HIGH ⏱️ 4-5 hours or LOW 7 to ⏱️ 9 hours or until beans are tender.
21
If using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
22
Optional: Meanwhile, cook bacon until crispy, approximately ⏱️ 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
23
Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
water (in directions)salt to taste (will depend on if using salty ham or chicken)
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