Easy Navy Bean Soup
This Easy Navy Bean Soup with Ham is the ultimate cozy comfort food. Made with canned beans, leftover ham, and a handful of pantry staples, it’s quick to make, budget-friendly, and full of nostalgic flavor. Whether you're using up holiday ham or just craving a bowl of something warm and hearty, this is a soup you'll come back to again and again.
Servings 8
Calories 152kcal
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 onion chopped
- 2 carrots peeled and diced
- 3 stalks celery diced
- 3 ham steaks chopped 18 ounces
- 3 16-ounce cans Navy Beans or Great Northern Beans drained and rinsed
- 4 cups reduced low-sodium chicken broth
- 2 bay leaves
- 2 thyme sprigs
- 1 teaspoon black pepper
- salt to taste
Instructions
- In a large Dutch oven, over medium-high heat, melt butter add the garlic and onions. Sauté them until the onion is transparent, about 2 to 3 minutes.
- Add the carrots and celery, continue cooking for a few more minutes until they begin to brown about 5 to 6 minutes. Then add the ham and stir well.
- When the vegetables are well sautéed, add the beans, broth, bay leaf, thyme, and pepper.
- Bring to a boil and then lower heat to medium-low and simmer uncovered for 10 minutes.
- When ready to serve, remove 1 cup of beans and mash with a masher until smooth. Add the smooth beans back to pot and stir. Taste and season with salt if needed.
- Ladle into bowls and garnish with hot sauce and ground black pepper and serve with cornbread.
Notes
Leftover ham: This recipe is perfect for repurposing leftover holiday ham or ham steak. Smoked ham hocks or even turkey can also be used.
• Canned or dried beans: I use canned navy beans for convenience, but you can use dried beans if preferred. Cook them in the Instant Pot to speed things up.
• To thicken soup: Mash 1 cup of beans and stir back into the pot for a creamier consistency.
• Make it vegetarian: Omit the ham and use vegetable broth. Use olive oil or vegan butter instead of butter.
• Freezer-friendly: Let soup cool completely, then store in airtight containers and freeze for up to 3 months.
• Canned or dried beans: I use canned navy beans for convenience, but you can use dried beans if preferred. Cook them in the Instant Pot to speed things up.
• To thicken soup: Mash 1 cup of beans and stir back into the pot for a creamier consistency.
• Make it vegetarian: Omit the ham and use vegetable broth. Use olive oil or vegan butter instead of butter.
• Freezer-friendly: Let soup cool completely, then store in airtight containers and freeze for up to 3 months.
Nutrition
Calories: 152kcal | Carbohydrates: 4g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 1130mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2657IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg
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