There’s something incredibly comforting about a hot bowl of rustic ham and navy bean soup, especially when it’s been simmering all day, slowly melding into a thick, hearty meal that tastes like home. Whether you grew up with ham and bean soup recipes old fashioned passed down from your grandmother or just discovered the magic of navy beans and ham crockpot style cooking, this recipe taps into the very best of both tradition and convenience. With a smoky ham bone, tender beans, and the subtle aroma of bay leaf, this soup is about as cozy as a blanket on a cold day.
Rustic Ham and Navy Bean Soup with Bay Leaf
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Course Main Course, Soup
Cuisine American
Crockpot or slow cooker This is the easiest and most hands-off way to cook this soup. Perfect for those looking for ham and bean soup recipes crockpot style.
Colander To rinse the beans before cooking.
Chef’s knife & cutting board For prepping your vegetables.
Ladle For serving those generous, chunky scoops of soup.
Blender (optional) If you prefer a creamier texture, you can blend a portion of the soup for added richness.
- 1 pound dried navy beans sorted and rinsed (you can also use a 15-bean mix for variation)
- 1 meaty ham bone or ham hock you can also use leftover cubed ham if no bone is available
- 1 large onion chopped
- 3 carrots peeled and diced
- 3 celery stalks diced
- 4 cloves garlic minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika optional but recommended
- 6 cups low-sodium chicken broth
- 2 cups water or enough to cover the beans
- Salt to taste only after cooking; ham can be salty
- Chopped fresh parsley for garnish (optional)
Prep the Beans
If you're using dry navy beans, give them a quick rinse under cold water and pick out any debris. No need to soak them overnight if you're using a slow cooker—just rinse and go.
Layer the Ingredients
In your crockpot, layer the chopped onions, carrots, celery, and garlic. Place the ham bone or ham hock right on top. Then sprinkle in the thyme, pepper, and smoked paprika. Toss in the bay leaves.
Add the Beans and Liquid
Add the rinsed beans over the top and pour in the chicken broth and water until everything is covered by at least an inch of liquid. Do not salt yet—your ham will likely provide plenty of seasoning.
Set and Forget
Cover the crockpot and cook on low for 8 hours or until the beans are tender and the meat is falling off the bone. If you're using a stovetop method, bring everything to a boil, then reduce to a simmer and cook covered for about 2.5 hours.
Finish and Serve
Remove the ham bone, shred any meat left on it, and stir it back into the soup. Discard the bone and bay leaves. Taste and add salt if necessary. For a thicker texture, mash some of the beans with the back of a spoon or blend a few cups of the soup and stir back in.
Serve hot with a sprinkle of parsley and some crusty bread or cornbread.
Pairings
This navy bean soup with ham is a meal in itself, but here are a few complementary sides and beverages to take it to the next level:
- Crusty Sourdough Bread: Perfect for dunking and mopping up the last drops.
- Buttermilk Cornbread: Adds a slightly sweet contrast to the savory richness.
- Simple Green Salad: A light, crisp salad with lemon vinaigrette can balance out the heartiness.
- Pickled Vegetables: Something acidic like pickled onions or cucumbers cuts through the soup’s creaminess.
- Beverage Pairing: A malty amber ale or a dry white wine like Sauvignon Blanc pairs beautifully with the salty, smoky notes.
FAQs
1. Do I have to use a ham bone, or can I use just ham?
While you can use cubed ham alone, the ham bone (or ham hock) gives the soup unmatched depth of flavor and a slightly gelatinous body from the marrow and connective tissue. If you're after ham bone soup recipes authenticity, the bone is the way to go.
2. Can I use canned beans instead of dried?
Yes, but this would change the cooking time drastically. If you're using canned navy bean and ham soup or canned beans, reduce the cooking time to about 2-3 hours on low. Dried beans, however, offer superior texture and soak up all that flavor during cooking.
3. What’s the best type of ham to use?
Any leftover smoked or baked ham works well. Just make sure it's not glazed with something overly sweet like honey or brown sugar, as that can throw off the savory balance. For bean and ham hock soup, a smoked ham hock is ideal.
4. Can I freeze the leftovers?
Absolutely. This soup freezes like a dream. Just cool completely, portion into airtight containers, and freeze for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove or in the microwave.
5. Is this the same as 15 bean soup with ham?
Not quite. A 15 bean soup with ham includes a medley of beans like lentils, limas, kidneys, and more. This recipe uses only navy beans for a more traditional, smoother texture. But you can easily swap in the bean mix if you're craving extra variety.
