Navy Bean Soup with Ham (Stovetop or Crockpot)

Name: Navy Bean Soup with Ham (Stovetop or Crockpot)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 4 garlic cloves (minced); 1 small (sweet onion, diced); 1 large carrot (diced); 1 stalk celery (diced); 1 teaspoon oregano; 1 teaspoon dried parsley; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon cayenne red pepper or crushed red pepper flakes {optional}; 1/2 teaspoon kosher salt (plus more as needed); 1/8 teaspoon black pepper; 3 - 16 ounce cans Navy Beans {or sub Great Northern Beans} drained and rinsed or dried beans; 8 ounces cooked ham (diced); 1 smoked ham hock or ham bone (optional); 1 - 16 ounce can of diced tomatoes or petite tomatoes; 2 bay leaves; 6 cups low-sodium chicken broth or vegetable broth

This Navy Bean Soup with Ham is a classic comfort dish that warms the soul with its rich and hearty flavors. It is a hearty soup mixes navy beans, savory ham, and an assortment of aromatic herbs and vegetables.

Prep10 min
Cook40 min
Total50 min
Makes6 servings
Calories231

Ingredients

6 servings

3 tablespoons extra virgin olive oil
4 garlic cloves (minced)
1 small (sweet onion, diced)
1 large carrot (diced)
1 stalk celery (diced)
1 teaspoon oregano
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne red pepper or crushed red pepper flakes {optional}
1/2 teaspoon kosher salt (plus more as needed)
1/8 teaspoon black pepper
3 - 16 ounce cans Navy Beans {or sub Great Northern Beans} drained and rinsed or dried beans
8 ounces cooked ham (diced)
1 smoked ham hock or ham bone (optional)
1 - 16 ounce can of diced tomatoes or petite tomatoes
2 bay leaves
6 cups low-sodium chicken broth or vegetable broth

Method

1
Soak the navy beans overnight if you are using dried beans. If using canned beans skip this step.
2
In a large dutch oven heat the olive oil over medium heat. Add the garlic and saute for two minutes. Add the onion, carrot and celery and saute for 3 minutes.
3
Add the oregano, parsley, thyme, rosemary, cayenne red pepper, salt and pepper and continue sauteing for 4-5 minutes, letting the spices bloom.
4
Add the navy beans, diced ham, ham hock, diced tomatoes, bay leaves and broth. Stir well.
5
Bring to a simmer and turn to low heat. Simmer the soup for 30 minutes. Remove any pieces of ham from the ham bone and add to the soup and remove and discard the bone.
6
Serve the soup with fresh parsley, oregano and thyme along with freshly grated Parmesan cheese.

Notes

Thicken the broth: Once the beans are tender, mash about 1/2 cup of beans against the side of the pot and stir back in. This creates a naturally creamy texture without any added flour or cream. Bloom the herbs: Sautéing the dried oregano, thyme, and rosemary with the vegetables for a few minutes wakes up their flavor — don't skip this step or add them straight into the broth instead. Using dried beans: Sub 16 ounces of dried navy beans for the canned. Soak overnight for the stovetop method, or skip the soak for the crockpot and just add 2 cups of extra water. Taste before salting: Ham varies in saltiness by brand, so taste the soup after it's simmered with the ham before adding extra salt. Refrigerator: Store leftovers in an airtight container for up to 5 days — the flavor deepens overnight. Freezer: Freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, and thaw overnight in the fridge before reheating.