Navy Bean Soup with Ham

Navy Bean Soup with Ham

jerry_smart 0

"Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch."
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2 h 50 m servings 340 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
  2. Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
  3. Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
  4. Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.



This is a great recipe! I did make a couple of changes to fit out tastes. First, I used 1/2 fat free, low sodium chicken broth and 1/2 chicken stock for the water. 2nd, I substitted two smoked t...

I just made this today. I've used it as a base for my own spin. If I do not have leftover stuffing I use stove-top Savory herb flavor. I follow the microwave directions and dump it in the finish...

This is a great penny pinching meal that's simple and delicious. I added a chopped up stalk of celery along with the onion. This is a great recipe to make ahead and reheat for those busy nights....

I made this recipe as is the first time and it was quite tasty without any changes. I think if you rate a recipe you need to follow the directions-at least the first time! I have made some ...

Use chicken broth instead of water

Just made this during the horrible Vikings vs. Bears Football Game; Substituted 4 cups unsalted chicken stock and 4 cups Low-sodium chicken broth for the 8 cups water as some of reviewers have s...

Delicious, and better the next day!

I will make it again. My husband loved it. I added potatoes and I just used fresh thyme and dried sage because that is what I had. Added Salt and pepper. Superb. Very rusticand satisfying.

Just like my mom used to make. This is my new favorite thing to make. I changed it up to suite my own needs and tastes but they were minor and insignificant. The basic recipe is great where an...