Old Fashioned Navy Bean Soup ( Slow Cooker & Stovetop )

Old Fashioned Navy Bean Soup is a classic homemade meal that is hearty, satisfying, and full of traditional flavor. Tender navy beans, ham, vegetables, and herbs come together in a rich broth to create a filling soup that is perfect for a family meal.

This recipe includes both slow cooker and stovetop methods, giving you two convenient ways to prepare the soup. The ingredients are simple, and the preparation is straightforward, making this a reliable recipe for a comforting homemade dinner.

1. Old Fashioned Navy Bean Soup (Yield: 6 Servings)

Ingredients

• 1 pound dried navy beans, rinsed and sorted
• 4 cups hot water for soaking the beans
• 1 medium yellow onion, finely chopped
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 8 ounces thick-cut cooked ham, diced
• 2 tablespoons olive oil
• 2 bay leaves
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 smoked ham hock, optional
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter

Instructions

Slow Cooker Method

Place the rinsed navy beans in a large bowl with 4 cups of hot water. Let them soak, then drain and rinse well.

Heat the olive oil in a skillet over medium heat. Add the onion, carrot, and celery and cook for about 5 minutes. Add the garlic and cook for 30 seconds.

Transfer the vegetables to the slow cooker. Add the navy beans, diced ham, bay leaves, black pepper, salt, thyme, rosemary, and smoked ham hock if using.

Pour in the chicken broth and stir. Cover and cook on LOW for 7–8 hours, or until the beans are tender.

Remove the bay leaves and ham hock. If using the ham hock, remove the meat from the bone and return it to the soup. Stir in the butter, taste, and adjust the seasoning before serving.

Stovetop Method

Drain and rinse the soaked navy beans. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook for about 5 minutes. Add the garlic and cook for 30 seconds.

Add the navy beans, diced ham, bay leaves, black pepper, salt, thyme, rosemary, and smoked ham hock if using.

Pour in the chicken broth and bring the soup to a gentle boil. Reduce the heat, cover partially, and simmer for 1½–2 hours, or until the beans are tender.

Remove the bay leaves and ham hock. Return the meat from the ham hock to the soup if using. Stir in the butter and adjust the seasoning to taste.

2. Tips for Perfect Old Fashioned Navy Bean Soup

Cut the vegetables evenly. Keep the onion, carrot, and celery pieces similar in size so they cook at the same rate and remain well balanced throughout the soup.

Brown the vegetables first. Sautéing the onion, carrot, celery, and garlic before slow cooking or simmering gives the soup a deeper flavor than adding them completely raw.

Keep the broth level consistent. The beans absorb a significant amount of liquid as they cook. Check the soup during cooking and add hot broth or water if the liquid drops too much.

Avoid aggressive boiling. A gentle simmer is ideal for the stovetop method. Strong boiling can cause the beans to split and make the soup less attractive.

Use freshly ground pepper. Freshly ground black pepper has a stronger aroma and gives the soup more character than pre-ground pepper.

Add butter at the end. Stirring in the butter after the beans are cooked gives the broth a smoother, richer finish without making the soup heavy.

Let the soup thicken naturally. Do not add flour or cornstarch. The starch released from the navy beans naturally gives the broth body as the soup cooks.

3. Frequently Asked Questions

What is the difference between navy beans and Great Northern beans?

Navy beans are smaller and tend to become very soft and creamy when cooked. Great Northern beans are larger and usually hold their shape a little better. Both can be used in bean soup, but navy beans are the traditional choice for this recipe.

Can I use leftover ham instead of thick-cut cooked ham?

Absolutely. Leftover baked ham, holiday ham, or ham steak can all be diced and used in the soup. This is a great recipe for using leftover ham instead of letting it go to waste.

Can I use vegetable broth instead of chicken broth?

Yes. Vegetable broth is a good substitute if you prefer not to use chicken broth. The soup will have a slightly different flavor, but the beans, vegetables, herbs, and ham will still provide plenty of savory taste.

How long does navy bean soup last in the refrigerator?

Store cooled soup in an airtight container and refrigerate it for up to 4 days. The soup will usually become thicker after chilling, so adding a small amount of broth when reheating can restore the original consistency.

Can I freeze Old Fashioned Navy Bean Soup?

Yes. Let the soup cool completely, then transfer it to freezer-safe containers. Leave some room at the top for expansion and freeze for up to 3 months. Thaw it in the refrigerator before reheating.

4. Nutrition Information

Nutrition values are approximate and can vary depending on the brand of ham, chicken broth, and other ingredients used.

Old Fashioned Navy Bean Soup is a dependable recipe that turns dried beans and everyday ingredients into a filling homemade meal. The combination of tender beans, ham, vegetables, and herbs gives the soup a traditional flavor that is satisfying without being complicated.

With both cooking methods included, you can prepare the soup using the method that fits your routine. It also makes a generous batch, so it is a practical recipe to keep on hand for family meals and leftovers.

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