Ham And Bean Soup

If you’re in the mood for a comforting and filling meal, look no further than the classic navy bean soup with ham hock! This recipe takes time to prepare, starting with soaking dried navy beans overnight, but the result is worth it. The beans are slowly simmered with a ham hock, chicken broth, and a variety of vegetables that add depth and flavor to the dish.

To further enhance the savory flavor of the soup, a mix of bay leaf, dried thyme, and rosemary are added to the ingredients. These herbs work together to create an aromatic and hearty soup that is perfect for a chilly evening at home or a meal prep option for the week ahead.

Once the navy beans are fully cooked and tender, the ham hock is removed, and the meat is returned to the pot, adding a rich and meaty flavor to the soup. With plenty of leftovers, this simple but satisfying dish can easily become a weeknight staple.

Serve this navy bean soup with ham hock piping hot, and relish in the comfort that this classic recipe brings to your table.

Ham and Bean Soup Recipe

This recipe for Ham and Bean Soup is a comforting and classic dish that is perfect for colder weather. Made with tender ham, flavorful herbs, and hearty beans, this soup is easy to make and will warm you up from the inside out.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American
Servings6 servings
Calories (per serving)546.18 kcal



  • Soak 1 lb dried navy beans in water overnight.
  • Drain and rinse the beans.
  • In a large pot, add ham hock, chicken broth, water, chopped onion, chopped carrots, chopped celery, minced garlic, bay leaf, dried thyme, dried rosemary, salt and pepper.
  • Bring the mixture to a boil and then reduce heat to low.
  • Simmer for 1 1/2 hours or until the navy beans are soft and tender.
  • Remove the bay leaf.
  • Remove the ham hock from the soup and remove any meat from the bone.
  • Discard the bone and skin of the ham hock and return the meat to the soup.
  • Serve the soup hot.


1. Use a large pot to have enough space for all the ingredients.
2. Soak the navy beans overnight to ensure they cook properly.
3. Rinse the navy beans after soaking to remove any dirt or debris.
4. Use a ham hock to add flavor to the soup.
5. Use chicken broth and water for a balanced broth base.
6. Add chopped onion, carrots, celery, and minced garlic for extra flavor and texture.
7. Use dried herbs like thyme and rosemary for added depth of flavor.
8. Simmer the soup on low heat for 1 1/2 hours to allow flavors to meld and the navy beans to become tender.
9. Remove the bay leaf before serving to prevent any bitterness.
10. Remove the ham hock from the soup and discard the bone and skin before returning the meat to the soup.
11. Add salt and pepper to taste before serving.


Serving: 1servingCalories: 546.18kcalCarbohydrates: 52gProtein: 41.65gFat: 19.57gSaturated Fat: 6.86gPolyunsaturated Fat: 3.04gMonounsaturated Fat: 8.41gCholesterol: 82.4mgSodium: 264.76mgPotassium: 1411.46mgFiber: 19.45gSugar: 4.91gVitamin A: 3411.22IUVitamin B1: 0.61mgVitamin B2: 0.19mgVitamin B3: 4.08mgVitamin B5: 0.65mgVitamin B6: 0.4mgVitamin B12: 0.16µgVitamin C: 3.01mgVitamin E: 0.17mgVitamin K: 7.91µgCalcium: 154.2mgCopper: 0.76mgFolate: 283.58µgIron: 6.05mgManganese: 1.16mgMagnesium: 140.59mgPhosphorus: 370.21mgSelenium: 8.58µgZinc: 3.04mgNet Carbohydrates: 32.56g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This recipe, when stored properly in an airtight container in the fridge, can last up to 4-5 days. In the freezer, it can last up to 3-4 months.

To store in the fridge:
1. Let the soup cool down at room temperature for about an hour.
2. Transfer the soup to an airtight container.
3. Label and date the container.
4. Store the container in the fridge.

To freeze:
1. Let the soup cool down at room temperature for about an hour.
2. Transfer the soup to an airtight container, leaving about 1-2 inches of space at the top to allow for expansion.
3. Label and date the container.
4. Store the container in the freezer.

To defrost:
1. Remove the soup from the freezer and let it thaw in the fridge overnight.
2. Once the soup has thawed, heat it up either on the stove or in the microwave until it is steaming hot.
3. Stir to distribute the heat evenly.

When reheating, be sure to heat the soup to at least 165°F (73.9°C) to ensure it is safe to eat.

Recipe Variations

1. Vegetarian Ham and Bean Soup: Replace the ham with vegetarian ham or smoked tofu to make a vegetarian version of the soup.

2. Spicy Ham and Bean Soup: Add chili powder, cumin, and diced jalapenos to give the soup a spicy kick.

3. Ham, Bean and Potato Soup: Add diced potatoes to make the soup heartier and more filling.

4. Italian Ham and Bean Soup: Add Italian seasoning, diced tomatoes, and chopped spinach for an Italian twist on the classic soup.

5. Slow Cooker Ham and Bean Soup: Use a slow cooker to cook the soup low and slow, for a hands-off and easy preparation.

6. Chicken and Bean Soup: Replace the ham with chicken and use chicken stock instead of vegetable broth for a different flavor and twist.

7. Ham and Lentil Soup: Replace beans with lentils to make a hearty and nutritious soup.

8. Ham and White Bean Soup with Kale: Add kale to the soup for a nutrient-packed and delicious meal.

What To Serve With

– Crusty bread or rolls
– Cornbread
– Green salad
– Roasted vegetables
– Coleslaw
– Baked potatoes
– Mashed potatoes
– Rice
– Crackers or breadsticks
– Grilled cheese sandwich.

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