Classic Ham and Bean Soup (With Navy Beans)

Course: Appetizer or Soup

Cuisine: American

Prep Time: 15

Cook Time: 2 45

Total Time: 3

Servings:

Calories: 221kcal

Author: Kris Longwell

This Classic Ham and Bean Soup is the ultimate comfort food. We use a meaty ham bone and tender navy beans simmered in rich, homemade chicken stock with savory herbs. Smoky, hearty, and incredibly satisfying, it’s the perfect way to use up holiday leftovers and is best served with a big wedge of warm cornbread.

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Equipment

1 Large pot 4 to 6-quart is best

Ingredients

1 lb navy beans dried, see NOTES
1 ham bone leave the meat chunks on it
1 large onion white or yellow, chopped
3 stalks celery sliced or chopped
3 medium carrots peeled and sliced
3 cloves garlic minced
8 cups chicken stock or water, see NOTES
1 teaspoon dried thyme
Kosher salt see NOTES
1 teaspoon black pepper
2 bay leaves dried or fresh
1 cup cooked ham chopped, optional
cornbread or baguette, for serving

Instructions

Place the navy beans in a large bowl, cover with water by a couple of inches, and soak them overnight. The next day, drain and rinse the beans. See NOTES for Quick Soak method.
1 lb navy beans
In a large pot, add the ham bone, soaked beans, onion, celery, carrots, garlic, chicken stock (or water), thyme, salt (start with ½ tsp), pepper, and bay leaves.
1 ham bone, 1 large onion, 3 stalks celery, 3 medium carrots, 3 cloves garlic, 8 cups chicken stock, 1 teaspoon dried thyme, Kosher salt, 1 teaspoon black pepper, 2 bay leaves
Bring to a simmer. Cover and simmer on low for 2½ hours, stirring the soup every 30 minutes or so.
Remove the ham bone from the soup and pull any remaining meat from the bone, chop it, and return it to the pot (with extra ham meat, if using). Cook for another few minutes.
1 cup cooked ham
Serve hot with cornbread (or crusty bread) on the side.
cornbread

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Quick Soak Method: If you didn't soak your beans overnight, place them in a large pot and cover with 2 inches of water. Bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse thoroughly before starting the recipe.
Salt Warning: Ham bones and chicken stock vary significantly in saltiness. Do not add any additional salt to the pot until the beans are fully tender and the soup is nearly finished. Always taste first to avoid over-seasoning.
Bean Freshness: Older dried beans can take longer to soften. If your beans are still firm after 2.5 hours, continue simmering in 30-minute increments until they reach your desired creaminess.
Stock vs. Water: While water works, using homemade chicken or roasted turkey stock provides a much richer body and deeper flavor profile. If using store-bought broth, choose a low-sodium version.
Meaty Bone: If your ham bone was trimmed very closely, we recommend adding 1 to 2 cups of extra diced ham during the final stage of cooking to ensure every bowl is hearty and filling.
Storage: This soup stores beautifully! Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. The flavors actually improve after a day in the refrigerator.

Nutrition