Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
navy bean and ham soup in white bowl.

Old Fashioned Navy Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 10 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Description

This navy bean soup is my favorite way to use leftover Holiday ham! So hearty with tons of healthy veggies and flavorful with homemade ham broth and fresh herbs. And it makes a ton of soup for leftover lunches or for the freezer.


Ingredients

Units Scale
  • 1 pound white navy beans, rinsed
  • 1 leftover ham bone
  • 6 cups water
  • 2 cups chopped ham
  • 2 - 3 cups vegetable or chicken broth, low sodium
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • 1 small red pepper, chopped
  • 1 1/2 cups red cabbage (or coleslaw mix)
  • 3 sprigs thyme or 1 teaspoon dried
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • 3 dried bay leaves
  • 2 teaspoons garlic powder
  • 1/4 - 1 teaspoon crushed red pepper flakes *
  • salt and black pepper to taste

Instructions

  1. Determine your choice of presoaking the beans.  I prefer the overnight method. Rinse beans, drain. Fill large soup pot with water to cover beans by about 2 inches.  Let soak for 12 hours, rinse again and drain.

 

2. Remove ham from bone, chop and reserve about 2 cups.  Freeze the rest.

 

3.To make ham broth for soup:   Fill large pot with the 6 cups of water to cover bone.  Bring to boil, turn down to low heat and simmer for 1 - 1 1/2 hours.  Discard ham bone and strain broth.

 

4. Heat olive oil in large soup pot and saute' the vegetables until softened and slightly browned, about 5 minutes.  Add the garlic and stir well.  

 

 

5.  Pour in the ham broth, additional vegetable or chicken broth, ham, beans and herbs.  Stir well.

6.  Cover and bring to a boil.  Lower heat and simmer for 30 - 40 minutes or until beans and  vegetables are cooked through.

7.Remove herbs and bay leaves, serve hot with bread for dunking.


Notes

* Before soaking the beans, look through them in a strainer and remove any little stones or hard bits in the pile of beans.  

* Taste the soup before adding salt, pepper or red pepper flakes.  

*Use low sodium broths since the ham is salty.

*The cabbage is added for making the soup a bit more filling and hearty, but still low carb.  If you don't care for cabbage, simply leave it out, the soup will be still be healthy and delicious!

*The total cooking time does not include the 12 hours 'overnight soak method'.