Homemade Navy Bean Ham Bone Soup

Here is my favorite navy bean ham bone soup recipe, with tender white beans, a meaty ham bone for smoky flavor, and simple vegetables simmered together in a rich, comforting broth.

This soup is perfect for using up leftover ham bones from holiday dinners or Sunday suppers. I love making a big pot on chilly weekends because it fills the whole house with the most amazing smell, and it tastes even better the next day.

What Kind of White Beans Should I Use?

Navy beans are the classic choice for ham bone soup, and they’re what give this dish its traditional creamy texture. That said, Great Northern beans or cannellini beans work just as well if that’s what you have in your pantry. You can use dried beans (which you’ll want to soak overnight) or canned beans to save time, though dried beans will give you better flavor since they’ll absorb all that delicious ham broth as they cook. If you go the canned route, just remember to drain and rinse them first, and add them toward the end of cooking since they’re already soft.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• White beans: Navy beans are traditional, but great northern beans or cannellini beans work just as well. They’re all similar in size and cooking time, so no adjustments needed.
• Ham bone: This is really the star of the soup, so I’d try to stick with it if possible. But if you don’t have one, use 2-3 cups of diced ham plus a smoked ham hock for that smoky flavor. You can also add a teaspoon of liquid smoke to the broth if you’re using plain ham.
• Chicken broth: Vegetable broth works fine here, or you can use all water if you’re using a flavorful ham bone. The bone will give you plenty of richness.
• Yellow onion: White or sweet onions are easy swaps. You can also use 3-4 chopped leeks if you want a milder onion flavor.
• Fresh parsley: Dried parsley works in a pinch – just use 2 teaspoons instead of 2 tablespoons. You can also try fresh thyme or a bay leaf for a different herb note.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bean soup is skipping the quick-soak step, which can leave you with beans that stay hard and crunchy no matter how long you simmer them – always boil and soak your beans for at least an hour before adding them to the soup.

Another common error is adding salt too early in the cooking process, as it can toughen the beans and prevent them from getting tender, so it’s better to season the soup toward the end of cooking.

Don’t forget to stir the pot occasionally during that hour-long simmer to prevent the beans from sticking to the bottom and burning, which can give your whole soup a bitter taste.

Finally, if your soup turns out too thick after sitting, just add a bit more broth or water and reheat gently – beans continue to absorb liquid even after cooking.

What to Serve With Navy Bean Ham Bone Soup?

This hearty soup is pretty filling on its own, but I love serving it with warm cornbread or crusty dinner rolls for soaking up all that smoky, savory broth. A simple side salad with a tangy vinaigrette helps cut through the richness of the beans and ham, or you could go with some coleslaw for a bit of crunch. If you want to make it a full meal, add some extra diced ham on top of the soup and serve it with buttered biscuits on the side. For a Southern-style spread, pickled vegetables or a jar of chow-chow makes a great tangy accompaniment that balances out the soup’s hearty flavors.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The beans will soak up more of that delicious ham flavor as it sits, making it even tastier for leftovers throughout the week.

Freeze: Navy bean soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just know that the beans might get a bit softer after freezing, but the flavor will still be great.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of water or broth since the beans tend to thicken the soup as it sits. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 75-90 g
• Fat: 25-35 g
• Carbohydrates: 230-260 g

Ingredients

• 1 lb white beans (I use Goya dried navy beans)
• 2 tbsp unsalted butter (I prefer Kerrygold for a richer base)
• 1 yellow onion (finely diced into 1/4-inch pieces)
• 2 carrots (sliced into 1/2-inch thick rounds)
• 4 tsp garlic
• 1 tsp salt
• 3/4 tsp black pepper
• 1 ham bone (meaty bone provides the best smoky flavor)
• 6 cups chicken broth (I use Swanson Less Sodium)
• 6 cups water
• 2 tbsp parsley
• 1 bay leaf
• 1/2 tsp Worcestershire sauce

Step 1: Quick-Soak the Beans

• 1 lb white beans

Rinse the dried navy beans thoroughly in a colander under cold water until the water runs clear.

Place them in a large pot and cover with fresh water by about 2 inches.

Bring to a boil over high heat and let it boil for 2-3 minutes, then remove from heat.

Cover the pot and let the beans soak for 1 hour—this quick-soak method softens the beans’ exterior while keeping them tender and whole during the long simmer.

After soaking, drain and rinse the beans again before proceeding.

Step 2: Build the Aromatic Base

• 2 tbsp unsalted butter
• 1 yellow onion, finely diced
• 2 carrots, sliced into 1/2-inch rounds
• 4 tsp garlic, minced
• 1 tsp salt
• 3/4 tsp black pepper

Melt the butter in a large pot over medium heat until it foams and turns golden—this takes about 1-2 minutes and gives you a richer, more flavorful foundation than starting cold.

Add the diced onion, carrot rounds, minced garlic, salt, and black pepper all at once.

Sauté this vegetable mixture for 5-8 minutes, stirring occasionally, until the onions become translucent and the carrots soften slightly.

I like to let the vegetables cook undisturbed for the first couple of minutes to develop a light golden color on the onions, which builds deeper flavor in the broth.

Step 3: Add Beans and Broth Base

• quick-soaked beans from Step 1
• 1 ham bone
• 6 cups chicken broth
• 6 cups water
• 1 bay leaf

Add the quick-soaked and drained beans from Step 1 directly to the pot with the sautéed vegetables.

Place the ham bone on top of the beans, then pour in the chicken broth and water.

Add the bay leaf and stir everything together gently to combine.

The ham bone should be partially submerged so it releases its smoky, savory flavor throughout the liquid.

Bring the soup to a boil over high heat, then immediately reduce the heat to low and cover the pot partially.

Step 4: Simmer Until Beans Are Tender and Flavors Meld

• 1/2 tsp Worcestershire sauce

Let the soup simmer gently for about 1 hour, stirring occasionally to ensure even cooking.

The beans should become completely tender and creamy when pressed against the side of the pot, and the broth will take on a rich, golden color from the ham bone.

I find that checking the beans after 45 minutes helps you know when they’re getting close to done—you want them soft but still holding their shape.

When the beans are fully cooked and the ham bone is easily yielding meat, remove the pot from heat and fish out the ham bone carefully using tongs.

Step 5: Finish the Soup with Ham and Seasonings

• ham meat from the bone
• 1/2 tsp Worcestershire sauce

Once the ham bone has cooled enough to handle, pick all the meat from the bone—there should be pieces of ham clinging to it.

Shred or chop the ham into bite-sized pieces and stir it back into the pot.

Add the Worcestershire sauce and taste the soup, adjusting salt and pepper if needed (remember you seasoned early, so you may need very little more).

The soup should taste savory, meaty, and rich with just a hint of smoke from the ham bone.

Step 6: Serve and Garnish

• 2 tbsp parsley, chopped

Ladle the hot soup into bowls and finish each serving with a sprinkle of fresh chopped parsley for color and a bright, herbaceous note that cuts through the richness of the broth.

Serve immediately while piping hot.

Homemade Navy Bean Ham Bone Soup

Delicious Homemade Navy Bean Ham Bone Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 6 servings

Calories 1525 kcal

Ingredients

  

• 1 lb white beans (I use Goya dried navy beans)
• 2 tbsp unsalted butter (I prefer Kerrygold for a richer base)
• 1 yellow onion (finely diced into 1/4-inch pieces)
• 2 carrots (sliced into 1/2-inch thick rounds)
• 4 tsp garlic
• 1 tsp salt
• 3/4 tsp black pepper
• 1 ham bone (meaty bone provides the best smoky flavor)
• 6 cups chicken broth (I use Swanson Less Sodium)
• 6 cups water
• 2 tbsp parsley
• 1 bay leaf
• 1/2 tsp Worcestershire sauce

Instructions

 

• Rinse the dried navy beans thoroughly in a colander under cold water until the water runs clear. Place them in a large pot and cover with fresh water by about 2 inches. Bring to a boil over high heat and let it boil for 2-3 minutes, then remove from heat. Cover the pot and let the beans soak for 1 hour—this quick-soak method softens the beans' exterior while keeping them tender and whole during the long simmer. After soaking, drain and rinse the beans again before proceeding.
• Melt the butter in a large pot over medium heat until it foams and turns golden—this takes about 1-2 minutes and gives you a richer, more flavorful foundation than starting cold. Add the diced onion, carrot rounds, minced garlic, salt, and black pepper all at once. Sauté this vegetable mixture for 5-8 minutes, stirring occasionally, until the onions become translucent and the carrots soften slightly. I like to let the vegetables cook undisturbed for the first couple of minutes to develop a light golden color on the onions, which builds deeper flavor in the broth.
• Add the quick-soaked and drained beans from Step 1 directly to the pot with the sautéed vegetables. Place the ham bone on top of the beans, then pour in the chicken broth and water. Add the bay leaf and stir everything together gently to combine. The ham bone should be partially submerged so it releases its smoky, savory flavor throughout the liquid. Bring the soup to a boil over high heat, then immediately reduce the heat to low and cover the pot partially.
• Let the soup simmer gently for about 1 hour, stirring occasionally to ensure even cooking. The beans should become completely tender and creamy when pressed against the side of the pot, and the broth will take on a rich, golden color from the ham bone. I find that checking the beans after 45 minutes helps you know when they're getting close to done—you want them soft but still holding their shape. When the beans are fully cooked and the ham bone is easily yielding meat, remove the pot from heat and fish out the ham bone carefully using tongs.
• Once the ham bone has cooled enough to handle, pick all the meat from the bone—there should be pieces of ham clinging to it. Shred or chop the ham into bite-sized pieces and stir it back into the pot. Add the Worcestershire sauce and taste the soup, adjusting salt and pepper if needed (remember you seasoned early, so you may need very little more). The soup should taste savory, meaty, and rich with just a hint of smoke from the ham bone.
• Ladle the hot soup into bowls and finish each serving with a sprinkle of fresh chopped parsley for color and a bright, herbaceous note that cuts through the richness of the broth. Serve immediately while piping hot.