YaYa’s Navy Bean Soup
This Navy Bean Soup is a true taste of Southern comfort, brimming with tender navy beans, smoky ham, fresh vegetables, and fragrant herbs. Slowly simmered to develop deep, hearty flavor, this classic soup brings warmth to any table and fills your kitchen with the nostalgic aroma of home cooking. Perfect for chilly days when you need a cozy, satisfying meal that the whole family will love. Serve it up with cornbread or a crusty piece of buttered bread and watch every bowl get wiped clean.
Ingredients
- 1 pound dried navy beans
- 4 cups hot water
- 1 medium yellow onion finely chopped
- 1 large carrot finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic minced
- 8 ounces thick-cut cooked ham diced (about 1 cup)
- 2 tablespoons olive oil
- 2 bay leaves
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt plus more as needed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 smoked ham hock optional but delicious
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
Instructions
- Pick through the navy beans to remove any broken or discolored ones. Place beans and 4 cups hot water in a large heavy pot or Dutch oven. Bring to a boil over medium-high heat. Let boil for 2 minutes, then remove from heat. Cover and let soak for 1 hour, then drain and set aside.
- While beans soak, finely chop the onion, carrot, and celery. Mince the garlic and dice the cooked ham if not done already.
- Heat olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery. Cook, stirring now and then, until vegetables begin to soften, about 3 minutes. Add the diced ham, garlic, bay leaves, black pepper, 1 teaspoon kosher salt, dried thyme, and rosemary. Sauté for another minute until fragrant.
- Add the drained beans back into the pot. If using, nestle the smoked ham hock right in the middle. Pour in the chicken broth and bring the pot to a boil over high heat. Reduce heat to medium-low and let the soup simmer gently, stirring every so often, until the beans are tender. This will take about 1 hour 30 minutes to 1 hour 45 minutes.
- Once the beans are tender, remove the ham hock if you used one. Stir in the unsalted butter until melted. Taste and season with extra kosher salt if needed.
- Ladle the soup into bowls and serve piping hot with fresh cornbread or crusty bread on the side.
Yaya’s Tips for Success
My Navy Bean Soup has been warming bellies for generations, and with a few careful steps, yours will turn out rich, savory, and downright satisfying every time.
- Always pick through your dried beans and discard any that look damaged.
- Letting the beans soak after a quick boil saves time but still softens them beautifully.
- A smoked ham hock adds deep smoky flavor but if you don’t have one, extra diced ham works fine.
- Stir every so often to keep the beans from sticking and to help them cook evenly.
- Add the butter right at the end for a velvety finish that rounds out the broth.
Yaya’s Customization Ideas
Sometimes I like to switch this soup up just a tad depending on what I have on hand.
- A splash of apple cider vinegar brightens the broth if it tastes a touch flat.
- If I’m feeding little ones, I might skip the ham hock and use extra diced ham so there are no bones to fuss over.
- A handful of chopped fresh parsley just before serving adds a pretty touch too.
If you love hearty soups like this, try my Overnight Vegetable Salad for a fresh side or my Ham & Cheese Pie for a cozy companion dish.
Yaya’s Original Recipe Card
