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2 min read

Warm Up with Navy Bean Soup

By Heidi Robertson on Jan 16, 2025 5:41:38 PM

ready to eat soup



Well, the New Year is here, and it looks like the cold is here to stay. But if you ask me, the best way to warm up is from the inside out—whether it’s a cup of steaming hot tea, piping hot bread fresh from the oven, or a hearty bowl of homemade soup. There’s something magical about the smell of a pot bubbling on the stove that makes everything instantly cozier.

Lucky for me, my better half has a knack for cooking, and he enjoys the challenge of whipping up something amazing with what’s already in the kitchen. After our New Year’s Day ham dinner, he turned the leftover ham bone into this comforting Navy Bean and Ham Soup star.
From where I was sitting (comfortably in the other room), he made it effortlessly, but I know it takes some work to pull a soup this flavorful together. The result? A steaming, savory bowl of goodness that’s perfect for warming up on these chilly days.

Here’s the recipe so you can enjoy the warmth, too:

Ingredients:
1 lb dried navy beans, soaked overnight and rinsed
1 ham bone (with some meat still on it)
2 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced

Navy bean soup

2 cups cooked ham, cut into ½-inch cubes
6 cups chicken stock or water (or a mix)
2 bay leaves
1 tsp dried thyme

Salt and freshly ground black pepper, to taste
Optional garnish: fresh parsley, chopped

Instructions:
Prep the beans:
After soaking overnight, drain and rinse the beans thoroughly.

Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5 minutes). Stir in the garlic and cook for another minute until fragrant.

Build the base:
Add the ham bone to the pot along with the beans. Pour in the chicken stock, ensuring the ingredients are fully submerged. Toss in the bay leaves and thyme.

Simmer away:
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5–2 hours. Stir occasionally and skim off any foam or excess fat that rises to the top.
Once the beans are tender, remove the ham bone. Shred any remaining ham from the bone and return it to the pot. Discard the bay leaves and adjust the seasoning with salt and pepper.

Serve and enjoy:
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley. Serve with crusty bread or a side of crackers for the perfect pairing.

This soup is not just a recipe; it’s a little tradition that makes the house feel cozier and the winter days shorter. So, whether you’re using up leftovers or just looking for a comforting meal, this Navy Bean and Ham Soup is sure to do the trick.

Stay warm and enjoy!

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Heidi Robertson

Written by Heidi Robertson