Navy bean and ham soup is easy, quick-cooking and packed with protein. Made with creamy navy beans, cubes of smoked ham and lots of hearty veggies, this soup recipe is ideal for prepping ahead and enjoying all week long!
Recently I had lunch with my mom and sisters at Thrasher’s Bear Lake Tavern, a quaint, locally owned restaurant in Muskegon, Michigan. To my delight, the soup of the day during our visit was navy bean and ham soup.
Do you ever find yourself eating a dish in a restaurant wondering why on earth you don’t make it at home more often? That is exactly what happened when I rediscovered my love of navy bean and ham soup during that girl’s lunch.
Fortunately, making this soup at home is quick, simple and easy.
How to Make Navy Bean and Ham Soup
To start, begin dicing the vegetables including onion, carrots and celery.
Next, heat the oil in a large soup pot over medium-high heat. Add onion, carrot and celery plus a pinch of salt and pepper. Saute until veggies start to soften, about 5-6 minutes, stirring frequently. Add bay leaf, thyme and chicken broth to pan then bring to a boil.
Stir in cubed ham and beans then bring to a boil again. Reduce to low and simmer for 30 minutes. Remove bay leaf. Check for seasoning and adjust accordingly before serving.
During my recent visit, the tavern served this navy bean soup with oyster crackers so, naturally, I had to do the same when I returned home.
Frequently Asked Questions:
Absolutely! This ham and bean soup would work well with any type of creamy white bean such as great northern, white kidney or cannellini.
If you look in the deli meat section you will find cooked ham steaks. You’ll want to find one thick enough to cut the ham into cubes.
We always suggest freezing soup in plastic, resealable bags. If you freeze the soup flat, you can stack the bags flat in your freezer taking up less space. Be sure to remove as much air as possible before freezing.
Want more tasty soup recipes? Here are a few of my favorites!
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Navy Bean and Ham Soup?
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Ingredients
Instructions
- Heat oil in a large soup pot over medium-high heat. Add onion, carrot and celery plus a pinch of salt and pepper. Saute until veggies start to soften, about 5-6 minutes, stirring frequently.
- Add bay leaf, thyme and chicken broth to pan then bring to a boil. Stir in cubed ham and beans then bring to a boil again. Reduce to low and simmer for 30 minutes. Remove bay leaf. Check for seasoning and adjust accordingly before serving. Top with oyster crackers if you wish.
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