Hearty Old-Fashioned Ham and Navy Bean Soup Recipe

There’s something truly comforting about a bowl of Old-Fashioned Ham and Navy Bean Soup. It’s the kind of recipe that brings back memories of family dinners and kitchen gatherings, where everyone gathers around the table for a warm, hearty meal. This soup is not just a dish; it’s a reminder of home and tradition, filled with flavors that tell a story.

This recipe is a classic, featuring tender navy beans cooked to perfection alongside savory ham, carrots, and onions. The combination creates a rich and satisfying broth that fills your kitchen with an inviting aroma, making it hard to resist. It’s perfect for those chilly days when you want something to warm you from the inside out.

What makes this soup special is its simplicity. With just a few ingredients, you can create a dish that feels like a warm hug. Whether you’re serving it for a family gathering or enjoying a quiet night in, this Old-Fashioned Ham and Navy Bean Soup is sure to make your taste buds sing.

Classic Comfort in a Bowl

A comforting bowl of ham and navy bean soup, garnished with parsley, on a wooden table with bread.

This hearty Old-Fashioned Ham and Navy Bean Soup is a savory blend of tender navy beans, flavorful ham, and aromatic vegetables. It’s thick, satisfying, and cooked slowly to allow all the ingredients to meld together, creating a deliciously robust flavor that warms the soul.

Ingredients

1 cup dried navy beans, soaked overnight
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups diced cooked ham
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

Instructions

Prepare the Beans: Drain and rinse the soaked navy beans.
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
Combine Ingredients: Add the drained navy beans, chicken broth, diced ham, bay leaf, and thyme to the pot. Bring to a boil.
Simmer: Reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together, stirring occasionally.
Season: Remove the bay leaf, then season with salt and pepper to taste. If desired, use a potato masher to mash some beans for a thicker consistency.
Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread.