Navy Bean Soup with Ham

Navy Bean Soup with Ham

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 50 m
Recipe by  jerry_smart

“Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
  2. Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
  3. Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
  4. Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

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Reviews (4)

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This is a great penny pinching meal that's simple and delicious. I added a chopped up stalk of celery along with the onion. This is a great recipe to make ahead and reheat for those busy nights. This would be great without the ham for a meatless meal or you could even substitute a smoked turkey leg for non-pork eaters.



This is a great recipe! I did make a couple of changes to fit out tastes. First, I used 1/2 fat free, low sodium chicken broth and 1/2 chicken stock for the water. 2nd, I substitted two smoked turkey legs for the pork. You can find them in the frozen foods. I just put them in skin and all, when cooking the beans (they won't fall apart that way). When they're done and cool enough to handle, discard skin, bone and fat; putting the meat back into the soup. I used 2 carrots and 2 med potatoes chopped and upped the garlic to 3 cloves (we love garlic). If you like it spicy, you can add a couple of chopped, seeded jalapenos! Thanks for a great recipe Jerry!

Naturally Doreen

Naturally Doreen

I just made this today. I've used it as a base for my own spin. If I do not have leftover stuffing I use stove-top Savory herb flavor. I follow the microwave directions and dump it in the finished soup. I do not blend some as the recipe instructs, I find the stuffing dissolves and adds a wonderful stick to your ribs thickness and flavor that is deliciously irresistible. Thanks!

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Amount Per Serving (8 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 20.6 g
  • 41%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 111 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Basic Ham and Bean Soup


next recipe:

Creamy Ham and Bean Soup (Gluten Free)