Old-Fashioned Ham and Bean Soup (Navy Beans)

Name: Old-Fashioned Ham and Bean Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb dried navy beans, soaked overnight and drained; 2 tablespoons butter or olive oil; 1 large onion, diced; 3 carrots, diced; 3 celery stalks, diced; 4 garlic cloves, minced; 1 meaty ham bone or 2 smoked ham hocks; 2 cups diced cooked ham; 10 cups water or low-sodium chicken broth; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon black pepper; Salt, to taste; 2 tablespoons chopped parsley

Old-Fashioned Ham and Bean Soup

Navy beans simmered slowly with a meaty ham bone, carrots, celery and thyme until creamy and smoky. The best thing to do with leftover holiday ham.

By Emma October 26, 2026 2 h 20 min 8 servings servings Be the first to rate

This old-fashioned ham and bean soup is the kind of recipe grandmothers made the day after a holiday dinner. A meaty ham bone simmers for hours with navy beans and vegetables until the beans turn creamy and the broth is smoky and rich. It is thrifty, filling and deeply comforting.

A soup with a famous history

Navy bean soup has been served in the United States Senate restaurant every day for more than a century. The beans got their name because they were a staple food for the US Navy in the 1800s, valued because dried beans kept for months at sea.

Soaking the beans

Soaking dried navy beans overnight in plenty of water shortens the cooking time and helps them cook evenly. In a hurry? Use the quick soak: cover the beans with water, boil for 2 minutes, turn off the heat and let them stand covered for 1 hour.

The ham bone is the star

A leftover ham bone with some meat attached gives the soup its smoky flavor and body. Smoked ham hocks, sold in the pork section, work just as well. Simmer the bone with the beans the whole time to extract every bit of flavor.

Low and slow

Keep the soup at a gentle simmer. Hard boiling can break the bean skins and leave the centers hard. Stir now and then, and add a little water if the beans peek above the liquid.

Salt at the end

Ham is salty, and the broth absorbs that salt as it cooks. Always taste at the end before adding more. If you use store-bought broth, choose low-sodium.

Make it creamy

Mashing a cup of beans thickens the broth into a creamy, rich soup without any flour or cream. An immersion blender pulsed two or three times does the same job.

Using canned beans

For a faster version, use four 15 oz cans of navy or great northern beans, rinsed, with a ham hock and diced ham. Simmer for 45 minutes so the smoky flavor develops.

Slow cooker method

Put the soaked beans, vegetables, ham bone and liquid in a slow cooker and cook on low for 8 to 9 hours. Shred the meat and stir it back in before serving.

Serving ideas

Ham and bean soup is perfect with buttery cornbread, biscuits or crusty bread. For another smoky classic, try our split pea soup with ham, or go Italian with Tuscan white bean soup.

A budget-friendly meal

One pound of dried beans and a ham bone that would otherwise be thrown away make eight hearty bowls. It is one of the cheapest and most satisfying meals you can cook.

Storing and freezing

The soup keeps for 5 days in the fridge and freezes for up to 3 months. It thickens as it cools; add water when reheating.

Picking over the beans

Spread dried beans on a tray before soaking and remove any small stones, shriveled beans or bits of dirt. Then rinse them well. It only takes a minute and avoids an unpleasant surprise in someone's bowl.

Add greens

A few handfuls of chopped kale, collards or spinach stirred in for the last 10 minutes add color and nutrients.

Frequently asked questions

Can I use great northern beans?

Yes. They are a little larger and cook in about the same time.

Why are my beans still hard?

Old beans and hard water can slow cooking. Keep simmering and make sure they stay covered with liquid.

Do I have to soak the beans?

Unsoaked beans work but need 3 to 4 hours of simmering and more liquid.