Smoky Navy Bean and Ham Soup with Canned Beans

Finding a hearty, comforting soup that doesn’t require soaking beans overnight can feel impossible when you’re craving something warm and filling. After all, traditional bean soups are delicious but they demand so much planning ahead, and who really has time to remember to soak beans the night before when you’ve got a busy week ahead?

Luckily, this navy bean and ham soup with canned beans solves that problem completely: it delivers all that rich, slow-cooked flavor in a fraction of the time, uses pantry staples you probably already have, and comes together easily enough for a weeknight dinner.

What Kind of Navy Beans Should I Use?

Since this recipe calls for canned navy beans, you’re already set up for success with the easiest option. Any brand of canned navy beans will work just fine here, though you might want to grab low-sodium versions if you’re watching your salt intake since the ham hocks and bacon already add plenty of saltiness to the soup. Make sure to drain and rinse your beans before adding them to remove excess sodium and that slightly metallic canned taste. If you happen to have great northern beans or cannellini beans in your pantry, those make great substitutes and will give you a similar creamy texture.

Options for Substitutions

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

• Navy beans: You can swap navy beans for great northern beans or cannellini beans – they’re similar in size and texture. Just don’t use kidney beans or black beans as they’ll change the whole character of the soup.
• Ham hocks: If you can’t find ham hocks, use a meaty ham bone instead. You can also skip them entirely and just increase the diced ham to 2 cups, though you’ll lose some of that smoky depth.
• Chicken stock: Vegetable stock works fine here, or you can use water with an extra bouillon cube or two. The ham and bacon add plenty of flavor either way.
• Fresh herbs: Don’t have fresh parsley? Dried works too – just use about 2 teaspoons instead. Same goes for thyme and rosemary, though cut the dried amounts to about 1/2 teaspoon each since dried herbs are more concentrated.
• Bacon: You can leave the bacon out if you want to cut back on fat, or swap it for turkey bacon. The soup will still taste great with all that ham flavor going on.
• Butter: Olive oil works just as well for sautéing the vegetables if you prefer or need a dairy-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making navy bean soup with canned beans is forgetting to drain and rinse them first, which can leave your soup with a starchy, cloudy broth and an off-putting metallic taste from the canning liquid.

Since canned beans are already cooked, adding them at the beginning of the long simmer can cause them to break down into mush – instead, add half at the start for body and the other half during the last 20 minutes to keep some texture.

Don’t skip tasting and adjusting the salt at the very end, because the ham hocks and bacon add quite a bit of saltiness that builds during cooking, and you might find you need less than you think.

For a richer flavor, try crisping your bacon first and using the rendered fat instead of butter to cook your vegetables, then crumble the bacon on top when serving.

What to Serve With Navy Bean and Ham Soup?

This hearty soup is pretty filling on its own, but I love serving it with warm cornbread or buttermilk biscuits for soaking up all that smoky, savory broth. A simple side salad with a tangy vinaigrette helps cut through the richness of the soup and adds a nice fresh crunch to your meal. If you want to make it even more of a complete dinner, try pairing it with some crusty French bread or dinner rolls, and maybe some pickled vegetables on the side for a little brightness.

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 flavors really meld together nicely, making it perfect for meal prep. Just know that it’ll thicken up as it sits, so you might want to add a splash of chicken stock when reheating.

Freeze: Navy bean and ham soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze it in individual servings so I can grab just what I need for a quick lunch.

Reheat: Warm the soup on the stovetop over medium-low heat, stirring occasionally and adding a bit of stock or water if it’s too thick. You can also microwave individual portions, but I’d recommend doing it in 1-minute intervals and stirring in between to heat it evenly.

Estimated Nutrition

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

• Calories: 2800-3200
• Protein: 190-220 g
• Fat: 110-130 g
• Carbohydrates: 250-290 g

Ingredients

For the soup:

• 5 cans navy beans (I use Bush’s for the best texture)
• 2 tbsp butter (I prefer Kerrygold for richer flavor)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 large carrot
• 2 celery stalks
• 2 cloves garlic (minced)
• 8 cups chicken stock (I always use Swanson for consistent salt levels)
• 2 smoked ham hocks
• 3 tbsp fresh parsley (chopped)
• 1.5 tsp thyme
• 1.5 tsp rosemary
• 2 bay leaves
• 1 cup quality ham (cut into 1/2-inch cubes)
• salt to taste
• freshly ground black pepper

For the topping:

• 4 slices bacon (cooked until crispy and crumbled)

Step 1: Prepare the Vegetables and Aromatics

• 1 large onion
• 1 large carrot
• 2 celery stalks
• 2 cloves garlic

Finely dice the onion into 1/4-inch pieces for even cooking and better texture distribution in the soup.

Cut the carrot and celery stalks into similarly sized pieces (about 1/4-inch).

Mince the garlic cloves.

Having everything prepped before cooking allows you to work efficiently once the butter is hot and prevents any ingredients from burning while you’re still chopping.

Step 2: Build the Aromatics Base

• 2 tbsp butter
• 1 large onion
• 1 large carrot
• 2 celery stalks
• 2 cloves garlic

Melt the butter in a large pot over medium heat.

Once melted and foaming, add the diced onion, carrot, and celery, stirring occasionally.

Cook for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.

Add the minced garlic and cook for another 30 seconds, stirring constantly until fragrant.

This technique, called sweating the aromatics, develops a sweet, mellow flavor foundation that gives the soup its depth.

Step 3: Build and Simmer the Soup Base

• 8 cups chicken stock
• 5 cans navy beans
• 2 smoked ham hocks
• 1.5 tsp thyme
• 1.5 tsp rosemary
• 2 bay leaves
• 1 cup quality ham
• freshly ground black pepper

Pour in the chicken stock and add all 5 cans of navy beans (including their liquid).

Add the 2 smoked ham hocks, which will provide rich, authentic flavor as they simmer.

Stir in the thyme, rosemary, bay leaves, and cubed ham.

Season with freshly ground black pepper (hold off on salt for now since the ham hocks and broth are already salty).

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover partially, and simmer gently for 1 to 1.5 hours.

I like to simmer with the lid slightly ajar so you can see what’s happening and ensure the liquid reduces slightly, which concentrates the flavors.

Step 4: Remove Ham Hocks and Create Creamy Texture

• 2 cups cooked beans and broth from Step 3

Carefully remove the ham hocks from the pot and set aside on a cutting board to cool slightly.

Once cool enough to handle, pull the meat from the bones, discarding the skin and bones, and return the shredded meat to the pot.

Ladle about 2 cups of the cooked beans and broth into a blender (working in batches if needed) and blend until completely smooth.

Stir this pureed mixture back into the soup.

This technique creates a naturally creamy texture without any cream, giving the soup body and richness while keeping it lighter than traditional versions.

Step 5: Season and Prepare for Serving

• salt to taste
• freshly ground black pepper
• 4 slices bacon

Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.

Since the ham and stock already contain salt, add conservatively.

Meanwhile, cook the 4 slices of bacon in a separate skillet over medium heat until crispy, about 8 minutes.

Drain on paper towels and crumble into bite-sized pieces once cooled slightly.

Remove the bay leaves from the soup before serving.

Step 6: Finish and Serve

• 4 slices bacon
• 3 tbsp fresh parsley

Ladle the soup into bowls and top each serving with the crispy crumbled bacon and fresh chopped parsley.

The bacon adds a textural contrast and smoky note that complements the ham and beans beautifully.

Serve hot and enjoy.

Smoky Navy Bean and Ham Soup with Canned Beans

Delicious Smoky Navy Bean and Ham Soup with Canned Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 8 servings

Calories 3000 kcal

Ingredients

  

For the soup::

• 5 cans navy beans (I use Bush's for the best texture)
• 2 tbsp butter (I prefer Kerrygold for richer flavor)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 large carrot
• 2 celery stalks
• 2 cloves garlic (minced)
• 8 cups chicken stock (I always use Swanson for consistent salt levels)
• 2 smoked ham hocks
• 3 tbsp fresh parsley (chopped)
• 1.5 tsp thyme
• 1.5 tsp rosemary
• 2 bay leaves
• 1 cup quality ham (cut into 1/2-inch cubes)
• salt to taste
• freshly ground black pepper

For the topping::

• 4 slices bacon (cooked until crispy and crumbled)

Instructions

 

• Finely dice the onion into 1/4-inch pieces for even cooking and better texture distribution in the soup. Cut the carrot and celery stalks into similarly sized pieces (about 1/4-inch). Mince the garlic cloves. Having everything prepped before cooking allows you to work efficiently once the butter is hot and prevents any ingredients from burning while you're still chopping.
• Melt the butter in a large pot over medium heat. Once melted and foaming, add the diced onion, carrot, and celery, stirring occasionally. Cook for about 5 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly until fragrant. This technique, called sweating the aromatics, develops a sweet, mellow flavor foundation that gives the soup its depth.
• Pour in the chicken stock and add all 5 cans of navy beans (including their liquid). Add the 2 smoked ham hocks, which will provide rich, authentic flavor as they simmer. Stir in the thyme, rosemary, bay leaves, and cubed ham. Season with freshly ground black pepper (hold off on salt for now since the ham hocks and broth are already salty). Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover partially, and simmer gently for 1 to 1.5 hours. I like to simmer with the lid slightly ajar so you can see what's happening and ensure the liquid reduces slightly, which concentrates the flavors.
• Carefully remove the ham hocks from the pot and set aside on a cutting board to cool slightly. Once cool enough to handle, pull the meat from the bones, discarding the skin and bones, and return the shredded meat to the pot. Ladle about 2 cups of the cooked beans and broth into a blender (working in batches if needed) and blend until completely smooth. Stir this pureed mixture back into the soup. This technique creates a naturally creamy texture without any cream, giving the soup body and richness while keeping it lighter than traditional versions.
• Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Since the ham and stock already contain salt, add conservatively. Meanwhile, cook the 4 slices of bacon in a separate skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and crumble into bite-sized pieces once cooled slightly. Remove the bay leaves from the soup before serving.
• Ladle the soup into bowls and top each serving with the crispy crumbled bacon and fresh chopped parsley. The bacon adds a textural contrast and smoky note that complements the ham and beans beautifully. Serve hot and enjoy.