There’s something incredibly comforting about a bowl of old-fashioned navy bean soup. It’s warm, hearty, and packed with rich, smoky flavors that remind me of home-cooked meals from childhood.
This recipe is perfect for chilly evenings when you crave something filling yet simple. The best part? It can be made using either a slow cooker or the stovetop, depending on your preference and schedule.
1. Old Fashioned Navy Bean Soup Recipe
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
Prepare the Beans
Soak the beans overnight, then drain and rinse them.
Assemble the Ingredients
Add the soaked beans, onion, carrot, celery, garlic, ham, bay leaves, black pepper, salt, thyme, rosemary, ham hock, and chicken broth into the slow cooker.
Cook Low and Slow
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beans are tender.
Final Steps
Remove the ham hock, shred any meat, and return it to the soup.
Stir in butter for a richer flavor. Adjust seasoning as needed before serving.
Stovetop Method
Prepare the Beans
Place the dried navy beans in a large bowl, cover them with 4 cups of hot water, and let them soak for at least 8 hours or overnight.
This helps soften the beans and reduces cooking time. Drain and rinse before use.
Sauté the Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, carrot, and celery, stirring occasionally until softened (about 5 minutes).
Add the minced garlic and cook for another minute until fragrant.
Add the Ham and Spices
Stir in the diced ham, bay leaves, black pepper, salt, thyme, and rosemary. Let the flavors meld together for a couple of minutes.
Simmer the Soup
Pour in the chicken broth, add the drained beans, and place the smoked ham hock (if using) into the pot.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, stirring occasionally.
If the soup becomes too thick, add a bit more broth or water.
Final Touches
Once the beans are tender, remove the ham hock and shred any meat left on the bone, adding it back into the soup.
Stir in 2 tablespoons of unsalted butter for a silky texture. Taste and adjust seasoning if needed.
2. Tips for Perfecting This Recipe
Use a smoked ham hock if possible: It adds a deep, smoky richness that elevates the soup.
Don’t skip soaking the beans: It helps them cook evenly and prevents a grainy texture.
Adjust the seasoning at the end: The ham and broth contribute saltiness, so taste before adding more salt.
For a thicker soup: You can mash some of the beans with a spoon or blend a portion and stir it back in.
Want a vegetarian version: Omit the ham and ham hock, and use vegetable broth instead. Add a splash of liquid smoke for a hint of that classic flavor.
3. Serving Suggestions
Old Fashioned Navy Bean Soup is hearty enough to stand on its own, but here are a few ideas to round out your meal:
Crusty Bread: A slice of warm, crusty bread, perfect for dipping, will complement this soup perfectly.
Greens: Serve with a side of sautéed spinach or kale for a healthy boost.
Grilled Cheese: You can never go wrong with the classic pairing of a grilled cheese sandwich alongside a bowl of soup.
4. How to Store & Reheat Leftovers
Storing Leftovers: Once the soup has cooled down to room temperature, transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days. The flavors will only get better as it sits.
Freezing: If you have extra soup, this recipe freezes beautifully. Place it in a freezer-safe container and freeze for up to 3 months. Just make sure to leave some space at the top of the container for expansion.
Reheating: To reheat, simply warm it on the stovetop over medium heat, adding a bit of water or broth if it’s too thick. You can also reheat it in the microwave, stirring occasionally to ensure even heating.
This old-fashioned navy bean soup is a true classic. The combination of tender beans, smoky ham, and aromatic herbs creates a dish that feels like a warm hug in a bowl. I love how easy it is to prepare, especially in a slow cooker, where everything comes together effortlessly.
