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Classic Navy Bean Soup

This Classic Navy Bean Soup is a hearty, flavorful dish that’s perfect for chilly days or when you want a simple, comforting meal. Serve it with some crusty bread or cornbread, and enjoy the rich, savory flavors with every bite!
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 -8 servings

Ingredients
  

  • 1 pound dried navy beans
  • 4 cups hot water
  • 1 medium yellow onion finely chopped
  • 1 large carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 cloves garlic minced
  • 8 ounces thick-cut cooked ham diced
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt or more to taste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 smoked ham hock optional
  • 6 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter

Instructions
 

  • Soak the Beans: Rinse the beans, remove any discolored beans, and soak in hot water for 1 hour.
  • Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Sauté the onion, carrot, and celery for 3 minutes. Add garlic, ham, bay leaves, thyme, rosemary, black pepper, and salt. Cook for 1 minute.
  • Add the Beans and Broth: Stir in the beans, smoked ham hock (if using), and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer for 1 hour 30 minutes to 1 hour 45 minutes, or until beans are tender.
  • Finish and Serve: Remove the ham hock. Stir in butter until melted, adjust seasoning, and serve warm.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Reheating: Add a splash of water or broth when reheating, as the beans will absorb some liquid over time.
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