navy bean soup

Instant Pot Navy Bean Soup is a delicious blend of ham and navy beans cooked together in an Instant Pot until the ham is falling off the bone and the navy beans are perfectly tender.

Instant Pot Navy Bean Soup

Ham Bone with meat on it

Ham (cubed (optional see notes))

Navy beans

Water

Place beans, ham bone, cubed ham (if using), and water in the Instant Pot. Note: Make sure that the water does not go past the max fill line. The amount of water used may vary based on the size of the Instant Pot and the size of the ham bone.

Lock lid into place and turn the valve to SEALING.

Set to HIGH pressure 90 minutes.

When the timer goes off press cancel and do a natural release for 15 minutes.

Turn the valve to release the remaining pressure, remove lid, and remove the ham bone, pulling any excess meat off of the bone before disposing of it.

Serve and enjoy!

Instant Pot Instructions

Wash and rinse beans.&nbsp;

Quick-soak the beans by putting them in a pot with enough water to cover the beans with an inch of water. Bring to a boil for a few minutes and then turn off the heat letting them soak for an hour. After soaking drain water and return beans to pot.

&nbsp;Place ham bone, cubed ham, and water in the pot with the beans.  In this stove top version you should add enough water to cover the ham bone completely so if you may need more than the amount listed above depending on the size of your pot.

Bring to a boil and let cook for 5 minutes before turning the heat to low and placing a lid on top.&nbsp;

Cook for at least 3 hours or until the beans reach the desired tenderness.

Stove Top Instructions

https://content.jwplatform.com/videos/a2MAD9PL.mp4

Simple, hearty Ham and Bean Soup with veggies and tons of flavor.

Ham and Navy Bean Soup

beans

water

onion

celery (chopped)

carrots

thyme thyme leaves

garlic

bay leaf

Salt (to taste)

The night before: Pick through the beans and discard any broken pieces. Place beans in a large pot and cover with 3 inches of water. Cover and let sit overnight.

Strain the beans through a large colander. Rinse and dry the soup pot and place on the stove over medium heat. Add a tablespoon of olive oil and heat for 1 minute. Add diced onion, carrots and celery, and cook until softened; about 4-5 minutes. Add minced garlic, thyme and bay leaf and cook for another minute.

Add beans, water and ham and bring to a boil. Stir in a ½ teaspoon of salt, cover and reduce heat to low. Simmer for about 1 to 1 ½ hours or until beans are very soft, stirring every 15 minutes or so to ensure that the soup doesn’t scorch on the bottom.

Taste and add more salt and pepper as desired. Serve immediately, garnished with fresh cracked black pepper and fresh minced parsley.

Add this old-time classic to your go-to autumn soups.

Navy Bean Soup Recipe

navy beans

carrot

celery

olive oil

bay leaves

black pepper

kosher salt,

thyme

rosemary

ham hock (optional)

chicken broth

unsalted butter

Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour. 

Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces thick-cut cooked ham (1 cup).

When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.

Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.

Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes. 

Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed. 

Basic ham and bean soup in ther slow cooker is an old-fashioned family favorite recipe!

Crock Pot Ham and Beans

navy

Ham hocks, about 2 lbs.

yellow onion, diced

Salt and pepper

green onion to garnish, optional

Rinse and sort beans. Cover beans with about...

Rinse and sort beans. Cover beans with about 2 cups of water and allow to soak overnight or 6 to 8 hours. 

After soaking rinse again. Add the beans to...

After soaking rinse again. Add the beans to the crock pot and cover with 6 cups of water. Add the onions and the ham hocks. Cover and cook on low for 5 ½ to 6 hours. Remove the ham hocks from the pot and remove the meat from the bone and stir back into the bean.  Season with salt and pepper. Stir, cover and cook for another 30 minutes, or to desired tenderness.

The delicious simplicity of my mom's navy bean soup was lost on me as a child, but I’ve since seen the error of my ways! It’s deliciously savory and goes perfectly with a warm slice of buttered bread.

My Mom’s Navy Bean Soup

smoked bacon (chopped (or 1 ham hock))

Salt and pepper (to taste)

water (or chicken broth)

Place the chopped bacon pieces in your Instant Pot, then select the “Sauté” function. When the bacon starts getting crispy, add the chopped onions to the pot too.

When the bacon is crispy and the onions are soft, add the beans, water and/or stock, and salt and pepper. (The soup turns out just fine using water, but if you like a deeper, more savory flavor, you can swap out some of the water for chicken stock. I’d try about 5 cups of each!) Place the lid on your Instant Pot, select “Manual,” and set the timer for 23 minutes.

When the timer goes off, let the Instant Pot release pressure naturally for 10 minutes, then use the Quick Release valve to release the rest of the pressure. If your soup looks a bit thin, here’s an easy fix! Use a ladle to scoop out some of the beans and blend until smooth in your blender. Pour the blended beans back into the soup and mix well.

Then it’s soup time! Serve with some fresh parsley, if desired. (If you prefer to make things the old fashioned way, get those directions below!)

Instant Pot Version

Start by soaking the beans overnight. In the morning, rinse and drain the beans well, then add them to your crockpot.

Fill the crockpot 3/4 of the way with water, then add the chopped onion, a ham hock, and salt and pepper. (We subbed out the ham hock for bacon in the Instant Pot version, but the ham hock is pretty crucial for texture in this crockpot version. You should be able to find one at a butcher shop or a specialty grocery store!)

Turn your crockpot on low and let the soup cook all day. Then at dinnertime, serve warm and enjoy!

Crockpot Version

Old-fashioned ham and beans recipe made with navy beans and smoked ham using a crockpot or stove for true, homemade comfort. Ham &amp; bean soup is an easy, delicious way to use leftover holiday ham or smoked ham hock.

Ham and Bean Soup

(16-oz

Ham Bone (or smoked ham hock)

Onion (diced (1 cup))

Celery Rib (diced (1 cup))

Garlic (minced)

Thyme (or 3 fresh sprigs)

Sea Salt (or

Black Pepper

Carrot (diced (1 cup))

(recommended) Soak beans overnight in 8 cups water. Then drain and discard the liquid. See footnote for unsoaked beans.

Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a slow cooker.

Add enough WATER to cover the beans by 1 inch.Note: You can always add more water later if you like ham and beans with extra broth.

Set the slow cooker on LOW heat for 6 hours.*ATTN: Timing may vary. Please see recipe footnote about final cook time.

At around the 5 hour mark, stir in CARROTS and continue cooking another hour (or more as needed) until carrots and beans are soft to your liking.

When beans are done, transfer ham bone out of the pot and strip any edible ham from it. Sift and discard any small bone pieces or gristle from the soup.

If you like a creamier soup, mash some of the beans to thicken the broth. Add shredded ham back to the cooker and serve warm.

Crockpot Instructions (see stove instructions below)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668926032/gg3zb4yrqytafrkmqrz0.mp4

This old-fashioned ham and beans recipe pairs tender white beans with smoky ham for true, homemade comfort. It’s an easy, delicious way to use leftover holiday ham.

Navy Bean Soup with Ham is a slow-cooked delicious meal. With rich flavors, it&#39;s an easy-to-make, affordable meal that tastes even better on day two! Your entire family will love this old fashioned navy bean soup recipe.

Best Navy Bean Soup Recipe

navy beans beans

carrots (chopped)

ham bone

ham (optional)

pepper

red pepper flakes

salt to taste (salt if needed at the end of cooking when the beans

juice of 1/2 lemon and 2 tablespoons fresh minced parsley (optional)

Pick thru the beans, checking for small rocks, blemished beans, etc and remove.&nbsp;

Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.

In a large soup pot, heat the olive oil over medium high heat. 

Add the onion, carrots and celery to the pot, season with the black pepper &amp; red pepper flakes &amp; sauté until tender, 5-7 minutes. 

Add the bay leaf, ham bone, diced ham (if using) and beans to the pot &amp; add enough water to cover the beans and simmer covered for 1 1/2 hours, stirring occasionally. Add water as needed and cook until the beans are tender.

When the beans are tender, taste for seasoning. You may need to add a teaspoon or two of salt.

You can also remove the hambone and pick the meat off it and add the meat back to the soup. Remove and discard the bay leaf.

When you turn off the heat add in the lemon juice and fresh parsley, mix well and serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645649431/iMrrCn90Q.mp4

Navy Bean Soup with Ham - made on the stovetop or in your slow cooker.

Navy Bean Soup Video

This hearty and simple Senate bean soup is an inexpensive, cozy meal for chilly evenings!

Senate Bean Soup {a.k.a. Navy Bean Soup}

celery ribs, (diced)

onion, (diced)

garlic, (minced (about 1 tablespoon))

(12 ounce) smoked ham hocks ((or 1 large ham bone))

salt and ground black pepper, (to taste)

Optional garnish: chopped fresh parsley, thyme, or other herbs

Place beans in a large pot or bowl. Cover with water 2 inches above the beans and soak for 8 hours (or overnight). Drain beans.

In a large Dutch oven, heat oil over medium heat. When the oil shimmers, add the celery, onion, and a good pinch of salt. Cook, stirring frequently, until the vegetables soften, about 8-10 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Add the drained beans, ham hocks or ham bone, bay leaves, and 2 quarts (8 cups) of water. Bring to a boil; cover; reduce the heat to low, and simmer (covered) for about 2 hours, or until the beans and vegetables are tender.

Add the potatoes to the soup and simmer, uncovered, until the potatoes are tender, about 10-15 more minutes. Remove the pot from the heat. Discard the bay leaves. Transfer the ham hocks to a cutting board. Remove the meat from the ham hocks, chop or shred, and set aside. Discard the bones.

Using a potato masher or a hand-held immersion blender, puree or mash some of the beans and potatoes (this helps thicken the soup). Stir the chopped ham back into the pot. Taste and season with salt and pepper. Ladle into bowls and garnish with fresh herbs.

This Navy Bean Soup with ham is hearty, cozy, super flavorful, and perfect on a chilly day. Easy to make and absolutely delicious!

Navy Bean Soup

dry navy beans (1.29)

olive oil (0.24)

carrot (0.15)

celery (0.25)

garlic (0.16)

ham hock (3.65)

thyme (0.05)

tsp dried oregano (0.05)

rosemary (0.05)

tsp smoked paprika (0.05)

tsp black pepper (0.02)

chicken broth (1.02)

salt (or

Start by soaking the dry navy beans overnight. Place the beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans.

Dice the onion, the carrot, and the celery stalk. Mince the garlic cloves.

Sauté the onion, carrot, celery, and garlic in a large soup pot or Dutch oven with olive oil over medium heat, until the onions are soft and translucent.

Add the soaked &amp; drained beans, ham hock, dried thyme, dried oregano, dried rosemary, smoked paprika, black pepper, and chicken broth to the pot. Gently stir to combine all the ingredients.

Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, stirring occasionally, until the beans are tender and begin to break down (approximately 1.5 hours). Flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.

Once the beans are tender, remove the ham hock and pull the meat from the bone, then add the ham meat back to the soup.

Now mash some of the beans against the side of the pot and stir the mashed beans back into the soup. Continue to simmer the soup uncovered for about 30 minutes to reduce some of the liquid and to thicken the soup further.

Taste the soup and add salt, if needed. I ended up adding 1/4 tsp of salt after tasting. The amount of salt needed will depend highly on the type of broth used. Serve hot with some crusty bread for dipping and enjoy!

Navy Bean and Ham Soup made with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor.

Navy Bean and Ham Soup Recipe

navy beans, rinsed and drained (unsalted if you can find them)

onion,

carrot, chopped

celery rib, chopped

garlic,

chicken stock

smoked ham hocks or 1 ham bone

parsley

bacon

In large Dutch oven, melt butter over medium-high heat. Add onions, carrot, and celery and saute for five minutes. Add garlic and saute for thirty seconds.

Add 1 and 1/2 quarts chicken stock, beans, ham hocks, parsley, thyme, rosemary, bay leaves, and diced ham. Add a little freshly ground black pepper.

Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours. You may need to add additional stock.

Remove ham hocks or ham bone and allow to cool enough to handle, then cut the meat off the bones and add to the pot along with the cup of diced ham. Discard the bones.

If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.

Taste and season accordingly with salt and pepper. The ham is usually salty so I don't add much salt until I taste the soup. Serve with crumbled bacon on top.

Oh, but this creamy navy bean soup is so, so good. It&#x27;s hearty, meaty, and more flavorful than bean soup has any business being.

Creamy Navy Bean Soup with Ham

vegetable, canola, or extra virgin olive oil

butter

cayenne pepper (or more if you want it spicy!)

dried thyme leaves (1 teaspoon dried ground thyme)

ham hocks

(a generous half cup) of shredded parmesan cheese +

Italian (flat leaf) parsley

extra virgin olive oil

Overnight soak: Add the dried beans to a...

Overnight soak: Add the dried beans to a large bowl and add enough water to cover the beans by 3 inches. Let the beans soak in the liquid (at room temperature) for 12-24 hours. Drain and rinse in a colander inside the sink before using.

Quick soak: Dump the beans into a large...

Quick soak: Dump the beans into a large saucepan and add enough water to cover by at least 3 inches. Bring the water to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover the pan and let the beans soak for 1 hour. Drain and rinse in a colander inside the sink before using.

Chop the onion, carrots, celery, and garlic into...

Chop the onion, carrots, celery, and garlic into small pieces. Add the oil and butter to a large saucepan and set it over medium heat. When the butter has melted, add the chopped vegetables and cook, stirring frequently, until they are soft, about 3 minutes.

Add the cayenne pepper, thyme, bay leaves, 1...

Add the cayenne pepper, thyme, bay leaves, 1 teaspoons of ground black pepper, and 1/4 teaspoon of salt to the vegetables. Cook, stirring, for 1 minute longer.

Add the chicken broth, the chunks of cooked...

Add the chicken broth, the chunks of cooked ham, the ham hocks or ham shanks, and the navy beans. Turn the heat to high and bring the liquid to a boil. Lower the heat to maintain a simmer, cover the pan, and cook until the beans are soft and tender, about 1 hour and 45 minutes.

Remove the ham hock and the chunks of...

Remove the ham hock and the chunks of ham, setting them on a plate or in a bowl. Let them rest until they are cool enough to handle.

In the meantime, ladle 2 cups of the...

In the meantime, ladle 2 cups of the soup (be sure to include both beans and broth) into a blender. Add 2 ounces of parmesan cheese and blend until completely smooth. Stir the puree back into the soup.

Rinse out the blender and add the parsley...

Rinse out the blender and add the parsley and 1/2 cup of extra virgin olive oil. Blend until the parsley is very finely chopped. Use a spatula to scrape the parsley oil out into a small bowl.

Top 13 navy bean soup recipes from across the web

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Top 13 navy bean soup recipes from across the web

The most viewed navy bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Navy Bean Soup

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Navy Bean Soup Recipe

Crock Pot Ham and Beans

My Mom’s Navy Bean Soup

Ham and Bean Soup

Best Navy Bean Soup Recipe

Senate Bean Soup {a.k.a. Navy Bean ...

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Creamy Navy Bean Soup with Ham

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The most viewed navy bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine