Tulo

Navy Bean Soup Recipe

A bowl of thick navy bean soup with shredded ham, diced carrots, and celery, finished with cracked black pepper and a spoon resting in the bowl.
Photo by Change C.C on Pexels

Simmering dried navy beans slowly with smoked ham hocks lets the beans absorb rendered fat and smoky flavor while they soften, and mashing a portion of the cooked beans against the pot thickens the broth naturally without any flour or cream.

Prep
20 min
Cook
120 min
Total
140 min
Servings
8

Ingredients

Servings8
  • 2 cups dried navy beans, sorted and rinsed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, diced
  • 2 medium celery ribs, diced
  • 3 cloves garlic cloves, minced
  • 2 hocks smoked ham hocks
  • 8 cups low-sodium chicken broth
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste

Nutrition per serving

Calories
320
Protein
18g
Carbs
36g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Sort through the dried navy beans and discard any shriveled beans or debris, then rinse. Cover with several inches of water and soak overnight, or quick-soak by boiling for 2 minutes, then letting them stand off the heat for 1 hour. Drain and rinse before using.
  2. 2Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, for 6-8 minutes, until softened but not browned.
  3. 3Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
  4. 4Add the soaked and drained beans, ham hocks, chicken broth, bay leaves, thyme, and black pepper. Bring to a boil, then reduce the heat to low so the soup barely simmers. Partially cover and cook for 1.5 to 2 hours, until the beans are fully tender.
  5. 5Lift the ham hocks out of the pot and let them cool enough to handle. Pull the meat off the bones, discard the skin, fat, and bones, and shred the meat. Return the shredded meat to the pot.
  6. 6Discard the bay leaves. Using the back of a spoon, mash about a cup of the beans against the side of the pot to thicken the broth, or blend a couple of cups in a blender and stir the puree back in.
  7. 7Taste and season with salt as needed. Simmer uncovered for another 10 minutes to let the flavors settle.
  8. 8Ladle into bowls and serve hot, with crusty bread on the side.
How to Make Soup Stock

Tips & variations

  • No ham hocks on hand? A meaty ham bone or 2 cups of diced leftover ham works too; with plain ham, add a smoked paprika pinch to mimic the smokiness a hock provides.
  • Great northern beans or cannellini beans can substitute for navy beans in equal amounts, though they'll cook slightly faster and hold a firmer shape.
  • A splash of red wine vinegar or apple cider vinegar stirred in right before serving brightens the soup and cuts through the richness of the ham fat.
  • For a vegetarian version, skip the ham hocks, use vegetable broth, and add 1 teaspoon smoked paprika plus an extra tablespoon of olive oil for richness.
  • This soup freezes and reheats well in individual portions, which makes it worth doubling the batch.

Storage & reheating

Refrigerate cooled soup in an airtight container for up to 5 days. Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating. The beans continue to absorb liquid as the soup sits, so reheat gently on the stovetop with a splash of broth or water stirred in to loosen it back to a pourable consistency.

Tips from the Tulo kitchen

  • Hold off on salting until after the beans are fully tender; salt added too early can toughen the bean skins and slow down cooking.
  • Skim off the grayish foam that rises in the first 15-20 minutes of simmering for a cleaner-tasting, less cloudy broth.

FAQ

Do I really need to soak the navy beans first?

Soaking is not strictly required, but unsoaked beans can take 3 hours or more to fully soften and cook less evenly. Soaking overnight or quick-soaking cuts the simmer time roughly in half.

Can I make navy bean soup in a slow cooker?

Yes. Combine the soaked, drained beans with the sauteed vegetables, ham hocks, broth, and seasonings in a slow cooker and cook on low for 7-8 hours or high for 4-5 hours, then shred the ham and finish as directed.

Why are my beans still hard after a long simmer?

This is usually caused by old dried beans, hard water, or salting too early; beans that have sat in a pantry for over a year take much longer to soften no matter how long they simmer.

Can I use canned navy beans instead of dried?

Yes, for a faster version. Use about 4 cans (15 ounces each), drained and rinsed, skip the soaking step, and reduce the simmer time to 30-40 minutes since the beans are already cooked and just need to absorb flavor.

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