Navy Bean Soup with Ham

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Inside: The easy hack for cooking dried beans (without soaking) and the two-minute tip for giving the navy bean soup a creamier, more luxurious texture.

This hearty navy bean soup with ham is made with dried legumes, a leftover ham bone, and simple seasonings for rich flavor. Instead of an traditional overnight soak, this navy bean soup recipe employs the Instant Pot which gently cooks dried beans to a creamy soft perfection in a fraction of the time, but I’ve also got instructions for a stovetop version. You can use a leftover ham bone (or shanks) to add body and flavor to the rich broth and a swirl of kale boosts the nutritional content. This hearty bean soup is a simple but delicious meal your family will love.

A bowl of navy bean and ham soup with a spoon.

If you’ve been around here for a while, you know I love a good hearty soup–especially bean soups.

Why? They’re tasty, filling and so economical. A pound of dried beans is cheap, usually under $2, and it makes enough to feed a family of four for one to two meals, especially when you add a few extras to it.

Beans have a way of making any meal satisfying without breaking the budget, and I cook with them often, from my best lentil soup recipe and Black Bean Soup with Ham to my classic Italian pasta fagioli recipe, They’re wholesome, filling, and perfect for feeding a crowd.

This navy bean soup recipe keeps it simple—and shows how easy, budget-friendly, and indispensable dried beans can be.

If you’re new to cooking with dried beans, don’t worry. I walk you through the steps, whether you’re using an Instant Pot or a Dutch oven, so you’ll get tender legumes and a rich, creamy stock every time.

Why this recipe works:

No soaking required – The Instant Pot makes dried navy beans tender in about an hour, so you can skip the overnight soak.
Simple pantry seasonings – Salt, pepper, oregano, and a pinch of crushed red pepper are all it takes to flavor this navy bean soup recipe.
Nutritious finish – Swirling in curly kale at the end adds color, vitamins, and a hearty chew.
Flexible cooking methods – Whether you use the Instant Pot or a Dutch oven on the stovetop, you’ll get the same comforting results.
Great for using leftovers–This ham soup is excellent for using up ham scraps, and the bone adds a smoky flavor to the broth while the natural collagen adds a silky mouthfeel to the broth.

Ingredients:

Dried Navy Beans – Small, creamy beans that cook up tender and give the soup body without needing cream.
Olive Oil – Used to sauté the aromatics and build a flavorful base.
Onion – Sauteing the allium brings out their natural sweetness and adds depth to the soup.
Celery – Adds a vegetal quality and subtle herbal notes.
Carrots – Bring gentle sweetness and color to the .
Leftover Ham Bone – Infuses the soup with smoky, meaty richness; If you have leftover holiday ham from Thanksgiving or Easter, use it here; otherwise, ask your local butcher or find ham hocks or a ham steak with bone in some grocery stores. Try my ultra-simple Baked Ham Shank Recipe
Bay Leaves – with a minty, piney aromatic flavor, bay leaves add subtle depth to the soup.
Water – Rehydrates the beans and coaxes the collagen and flavors from the ham bone to make a savory, rich broth.
Kosher Salt – Enhances all the flavors. I use Diamond Crystal kosher salt which is less salty by volume than Morton’s. If you have Morton’s, cut back on the amount by about ⅓.
Dried Oregano – Brings herbal savoriness that complements the beans.
Black Pepper – For mild heat.
Red Pepper Flakes – For a touch of spice and warmth in every spoonful. I used ¼ teaspoon, which barely registers on the heat scale. If you like more bite, use ½ teaspoon.
Curly Kale – Optional, but it adds additional nutrition, vibrant color, and a toothsome bite.

Step-by-Step Instructions:

Sort through the legumes, picking out any damaged beans or errant pebbles and discard. Place the navy beans into a colander and rinse well with cool water.

2. Set the Instant Pot to the sauté function and heat olive oil in the pot. Add the mirepoix and cook for 3-5 minutes, stirring occasionally until the veg is tender.

Assemble the navy bean soup in the pressure cooker.

3. Add the beans, ham bone, bay leaves and water to the pot. Seal the pressure cooker and bring to high pressure; cooking for 38 minutes.

4. Once cooked, let the pressure decrease naturally for 10 minutes, then quick-release the rest. Remove the ham bone to a cutting board to cool. Discard the bay leaves.

5. Remove any excess meat from the ham bone (it will practically fall off the bone). Shred the meat into bite-sized pieces.

6. Ladle out about 1½ cups of the navy bean soup and transfer to a blender. Process until the broth is smooth and creamy. Blending a portion of the navy beans and broth in the blender, gives the soup a much creamier, more satisfying texture and mouthfeel.

7. Add the pureed legumes back to the pot, along with the shredded ham, kosher salt, black pepper, dried oregano and crushed red pepper flakes.

8. Add the chopped kale and seal the pressure cooker. Bring to high pressure for one minute, then quick release. It doesn’t take long to tenderize the kale.

9. Taste the soup for seasonings and adjust as needed to your tastes.

Spoon up the instant pot ham and bean soup.

Doesn’t that look good? Honestly, this is pure comfort food and one that’s especially welcome on a cool evening. It gives you a warm cozy feeling from the inside out. Like a hug from Mom.

Pro-Tips:

If you don’t have a leftover ham bone at the ready, use ham hocks to give the soup a smoky, meaty flavor. The natural gelatin from the hocks will also add body and mouth feel, but there’s very little meat on ham hocks. For that, you can purchase already-diced ham or chop a ham steak into bite-sized pieces. Do not use deli-ham.
I don’t recommend using canned beans for this recipe, because the broth is developed from cooking the navy beans and ham bone together.
To make this navy bean soup recipe in a soup pot or Dutch oven, see the recipe card below.

A close-up of the navy bean soup recipe.

Swaps and Variations:

Substitute other small white beans, such as dried cannellini beans (white kidney beans) or Great Northern beans. You could also use other dried legumes, like pinto or black beans.
Use other dried or fresh herbs, such as parsley, thyme or rosemary.
For a more smoky flavor, add more spices, like a teaspoon of cumin chili powder or smoked paprika.
Add two cloves of chopped garlic or one teaspoon of garlic powder for a more savory flavor.
Don’t like kale? Stir in a few handfuls of baby spinach (no need for the second pressure cook, because spinach will wilt quickly in the hot soup).
Garnish with Parmesan cheese and fresh parsley to serve.
For vegan or vegetarian navy bean soup, skip the ham bone and substitute vegetable stock. Add a few minced garlic cloves. You may need to add more salt because some of the flavor and sodium content in this recipe comes from the ham.

FAQs

What are some common mistakes in navy bean soup?

Taste the beans after pressure cooking to ensure they are tender. If the beans are old, they may need more cooking time (which also may require another cup of liquid). The beans should have a soft and creamy texture when properly cooked..

What seasonings are best for ham and bean soup?

Simple seasonings are best. They will get flavor from the mirepoix of carrots, onions and celery, but garlic cloves can be a nice addition. Dried or fresh herbs add another dimension and basics like salt, pepper and crushed red pepper will kick it up.

What if I don’t have a ham bone?

I recommend using a ham hock or ham steak (with the center cut bone). If you don’t have that, swap water for vegetable or chicken broth.

Can I make it in the slow cooker?

Yes, this soup is easy to make in the slow cooker. Soak the beans first (as described in the printable recipe card below), then saute the vegetables in hot oil until tender. Combine all of the ingredients, except the kale in the Crock Pot, cover and cook on low for 6-8 hours until the beans are tender. Remove the ham from the bone, puree some of the beans and add the back to the pot along with the kale and simmer for an additional 30-40 minutes.

Storage:

Keep leftovers in an airtight container in the refrigerator for up to 5-7 days.

Reheating:

If you used a ham bone or ham hock, the gelatin will give the soup a Jell-O like consistency. That means it’s good! Reheat the navy bean soup with ham on the stovetop or microwave if it’s too thick, add ½-1 cup of water to thin it out.

Freezing:

This soup freezes well; I recommend using airtight, freezer-safe containers. It stores well for 3-4 months. Defrost before reheating.

What to serve with navy bean soup and ham:

More bean soup recipes:

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