Recipe

Navy Bean Soup

A cozy, homey pot of navy bean soup with tender beans, smoky ham, and a bright little splash of lemon at the end.

By Matt Campbell

•

4.8

A steaming bowl of navy bean soup with tender white beans, diced carrots and celery, and bits of ham, set on a rustic kitchen table with a spoon and folded napkin

Navy bean soup is the kind of dinner that quietly fixes your whole day. It is hearty without being heavy, cozy without being bland, and it gets even better after a night in the fridge. This version keeps the ingredient list simple, then leans on a few big flavor moves: sautéed aromatics, a little tomato paste for depth, and a bright finish that makes the whole pot taste more awake.

You can go classic with a ham hock, use leftover ham, or keep it vegetarian and still end up with a bowl you want to hover over. Grab some bread, taste as you go, and let the simmer do the work.

Why It Works

Tender, creamy beans without any cream. A quick blend of a small portion thickens the soup the easy way.
Big, savory flavor from basic ingredients. Onion, celery, carrots, garlic, and a spoonful of tomato paste build a rich base.
Flexible protein options. Ham hock, leftover ham, bacon, or a vegetarian pot with smoked paprika all work.
Leftovers that improve. The broth thickens and the flavor rounds out overnight.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The soup will thicken as it sits. Add a splash of broth or water when reheating.

Freezer: Freeze in containers or zip-top bags (laid flat) for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.

Reheating: Warm over medium-low heat, stirring often. If the beans make it too thick, loosen with broth. Taste and add salt at the end since salt concentrates over time.

Portioned navy bean soup in clear glass meal prep containers with lids on a light kitchen counter, ready for the fridge

Common Questions

Do I have to soak navy beans?

Soaking is not required, but it helps the beans cook more evenly and a little faster. For this recipe, an overnight soak is ideal. If you forgot, a quick soak works too.

How do I quick-soak beans?

Rinse the beans, add them to a pot, cover with plenty of water, and boil for 2 minutes. Turn off the heat, cover, and let sit for 1 hour. Drain, rinse, and continue with the recipe.

Why are my beans still hard?

Most often it is age. Older dried beans can take longer no matter what. Also, keep the soup at a gentle simmer and make sure the beans stay covered with liquid. In general, wait to add strong acidic ingredients like lemon or vinegar until the end.

What about tomato paste? A small amount of tomato paste is usually fine, especially in a big pot of broth, but acidity can sometimes slow softening depending on bean age and water chemistry. Adding the tomato paste after the beans are nearly tender helps reduce the risk. If you skipped soaking or your beans are older, wait until the beans are clearly tender before stirring it in.

Can I make this without ham?

Yes. Swap the ham for 1 extra teaspoon smoked paprika and use vegetable broth. For extra savoriness, add 8 ounces sliced mushrooms with the onions, or stir in a tablespoon of soy sauce at the end.

How do I thicken navy bean soup?

The easiest way is to blend 1 to 2 cups of soup and stir it back in. You can use an immersion blender right in the pot, or a standard blender in batches.

Can I make it in a slow cooker?

Yes, with soaked beans. Sauté the vegetables first for best flavor, then cook on low 7 to 8 hours or until the beans are tender. Add the lemon at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (6 to 8 quarts)
Cutting board and chef’s knife
Wooden spoon
Fine-mesh strainer (for rinsing beans)
Immersion blender or standard blender (optional, for thickening)

I started making navy bean soup when I was chasing that old-school, simmered-all-day vibe without actually having all day. The first time I nailed it, it was almost annoying how simple it was: sauté the basics, let the beans do their thing, then brighten it up right at the end. Now it is my go-to “feed everyone and still have leftovers” dinner, especially when I want the house to smell like something good is happening.

Navy Bean Soup

(4.8 Reviews)

Prep Time 20 minutes (plus soaking time)

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes (plus soaking time)

Servings 6

Ingredients

1 pound dried navy beans (about 2 cups), picked over and rinsed
8 cups low-sodium chicken broth (or vegetable broth), plus more as needed
1 ham hock or 2 cups diced cooked ham (see notes)
1 tablespoon olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tablespoons tomato paste (see timing note)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon black pepper, plus more to taste
1 to 1 1/2 teaspoons kosher salt, to taste (start low if using ham)
2 cups chopped kale or baby spinach (optional, but great)
1 tablespoon fresh lemon juice (or 2 teaspoons apple cider vinegar)
2 tablespoons chopped fresh parsley (optional)

Dried navy beans, diced carrots, celery, onion, garlic, broth, tomato paste, and a ham hock arranged on a tidy kitchen counter in warm natural light

Instructions

Soak the beans (recommended): Place the rinsed navy beans in a large bowl, cover with at least 3 inches of water, and soak overnight (8 to 12 hours). Drain and rinse.
Before you soak, do a quick pick-over for any tiny stones or cracked beans.
If you are skipping the soak, plan on a longer simmer and keep extra broth nearby.
Sauté the flavor base: Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened.
Add garlic and spices: Stir in the garlic and cook 30 seconds. Add the smoked paprika and thyme and stir for 15 seconds, just to wake them up.
Build the soup: Add the drained beans, broth, bay leaf, pepper, and the ham hock (if using). Add 1 teaspoon kosher salt (use less if your ham is salty). Bring to a boil, then reduce to a gentle simmer. Cover slightly ajar and cook 60 to 75 minutes, stirring occasionally, until the beans are nearly tender.
Stir in the tomato paste: Scoop out about 1/2 cup hot broth into a small bowl and whisk in the tomato paste until smooth, then stir that mixture into the pot. Simmer 15 to 25 minutes more, until the beans are fully tender.
Note: This timing helps reduce the risk of slowing down softening, especially if your beans are older. If you skipped soaking, wait to add the tomato paste until the beans are clearly tender.
Shred the ham (if using ham hock): Remove the ham hock to a plate. The meat should pull off easily. When cool enough to handle, pull off the meat, chop it, and discard skin, fat, and bone. Stir the meat back into the pot.
If using diced cooked ham, stir it in after the tomato paste, during the final 15 minutes of simmering, so it stays nice and savory, not overcooked.
Thicken (optional but highly encouraged): For that creamy, spoon-coating texture, scoop out 1 to 2 cups of soup (beans and broth) and blend until smooth, then stir it back in. An immersion blender also works.
Add greens: Stir in kale (or spinach) and simmer 3 to 5 minutes until wilted.
Finish and season: Turn off the heat. Stir in lemon juice and parsley. Taste and adjust with salt and pepper. Remove the bay leaf.
Serve hot with crusty bread, and do yourself a favor and taste the broth again right before you sit down.

Practical Tips and Variations

For extra smoky flavor: Add 2 slices chopped bacon with the onions, or use smoked paprika plus a splash of soy sauce at the end.
Vegetarian version: Use vegetable broth, skip the ham, and add 8 ounces mushrooms with the onions. Finish with lemon like usual.
Want it brothy? Do not blend any soup. Keep it as-is and add a little extra broth when reheating.
Want it thicker? Blend more of the soup, or simmer uncovered the last 10 to 15 minutes.
Salt smart: If you use ham, start with less salt and adjust at the end. Ham can vary a lot.

A cozy dinner table with two bowls of navy bean soup, spoons, and a basket of crusty bread under warm kitchen lighting

Nutrition information is estimated.

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Navy Bean Soup

Why It Works

Pairs Well With

Recommended

Split Pea Soup with Ham Bone

Hearty 15 Bean Soup

Tuscan White Bean Soup with Sausage and Kale

Red Beans and Rice

Storage Tips

Common Questions

Do I have to soak navy beans?

How do I quick-soak beans?

Why are my beans still hard?

Can I make this without ham?

How do I thicken navy bean soup?

Can I make it in a slow cooker?

Navy Bean Soup

Ingredients

Instructions

Practical Tips and Variations