Navy Bean Soup with Ham Recipe

Bean Soup With Cornbread
Bean Soup With Cornbread. Photo: Diana Rattray
    140 min
Ratings (17)

This is a hearty, simple navy bean soup made with ham bone or hocks and navy beans, along with chopped vegetables.

I like to serve this great tasting bean soup with cornbread or corn sticks, but biscuits or crusty rolls would be wonderful as well. 

What You'll Need

  • 1 pound dried navy beans
  • 2 quarts boiling water
  • 2 large ham hocks or a meaty ham bone
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • chopped ham or ham from the meaty bone
  • salt and pepper to taste (I add a little seasoned salt along with regular)

How to Make It

  • Wash the navy beans and pick over for small stones and malformed beans. Pour the beans into a large bowl or pot and add 2 quarts of boiling water. Let beans soak for a 2 to 4 hours.*

  • In a large Dutch oven or stockpot, simmer the ham bone or ham hocks with the beans (and their soaking water) until the beans are tender, about 1 1/2 hours. Remove bones and chop ham.

  • Add chopped onions and celery to the pot.

  • Add enough water to make about 1 gallon. Add the ham meat back to the pot. Taste the broth and add salt and pepper, as needed. Cook about 30 minutes to 1 hour longer.

  • Makes about 10 to 12 servings.

  • *If you prefer to soak your beans overnight, there's no need to boil the water first. Just put them in a bowl with 2 quarts of water and leave at room temperature for 8 to 12 hours. Or, for another quick method,  put the beans in a large pot, cover with the 2 quarts of water, and bring to a boil. Boil for 3 minutes. Remove from the heat and let them soak in the hot water for 2 to 4 hours.

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