Best 6 Winter Navy Bean Ham Soup Recipes

Indulge in a hearty and comforting culinary journey with our exquisite Winter Navy Bean Ham Soup, a symphony of flavors that will warm your soul on chilly days. This classic soup is lovingly crafted with tender navy beans, succulent ham, and a medley of aromatic vegetables, simmered to perfection in a rich and flavorful broth. Alongside this classic, we present two additional delectable recipes that showcase the versatility of this beloved dish: a Minestrone-Inspired Winter Navy Bean Ham Soup, bursting with the goodness of colorful vegetables and hearty beans, and a hearty Winter Navy Bean & Sausage Soup, where savory sausage joins forces with beans and vegetables to create a robust and satisfying meal. Prepare to embark on a culinary adventure that celebrates the essence of comfort food, leaving you feeling cozy and content.

Let's cook with our recipes!

BEAN SOUP WITH HAM

Bean Soup With Ham image

Use ham hocks or a meaty ham bone in this hearty navy bean soup. The simple soup is made with dried beans, ham, and simple seasonings.

Provided by Diana Rattray

Categories Entree Lunch Soup

Time 6h50m

Number Of Ingredients 10

Ingredients

1 pound dried navy beans (or another variety of bean)
2 quarts water
2 ham hocks (or a meaty leftover ham bone or shank)
Optional: 1 cup ham (chopped)
1/4 cup onion (chopped)
1/2 cup celery (chopped)
Optional: 1/2 cup carrots (diced)
2 bay leaves (dried)
Kosher salt (to taste)
Black Pepper (to taste)

Steps:

Gather the ingredients.
Wash the navy beans thoroughly and pick them over. Discard any damaged or malformed beans and look for small stones.
Pour the beans into a very large pot and add 2 quarts of water. Place the pot over high heat and bring to a full boil; let boil for 3 minutes.
Remove from the heat and let beans soak for 2 to 4 hours.
Add the ham hocks or ham bone to the pot with the soaked beans and their cooking water and bring to a simmer.
Continue to cook over low heat until the beans are tender, or about 90 minutes.
Remove the bones and chop the ham, discarding the bones and fat. Reserve the ham on the side.
Return the chopped ham to the pot. Add the onions, bay leaf, celery, and optional carrots to the pot, as well as the extra leftover chopped ham, if using.
Add enough water or unsalted vegetable stock to make about 16 cups of liquid. Taste the broth and add salt and pepper, as needed.
Cook the soup for about 30 minutes to one hour, or until the vegetables are tender and the liquid has thickened a little.

Nutrition Facts : Calories 76 kcal, Carbohydrate 11 g, Cholesterol 8 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 45 mg, Sugar 1 g, Fat 1 g, ServingSize 18 rolls, UnsaturatedFat 0 g

NAVY BEAN AND HAM SOUP RECIPE

Navy Bean and Ham Soup Recipe image

This slow-cooker recipe couldn't be easier.

Provided by Southern Living Editors

Time 6h15m

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
4 cups water
2 cups reduced-sodium vegetable broth
1 cup chopped yellow onion (1 small onion)
½ cup chopped peeled carrot (2 carrots)
½ cup chopped celery (3 celery stalks)
1 garlic clove, minced
1 bay leaf
½ teaspoon black pepper
1 large, meaty roasted ham bone

Steps:

Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

NAVY BEAN AND HAM HOCK SOUP

Navy Bean and Ham Hock Soup image

Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!

Provided by Culinary Envy

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 7h40m

Yield 12

Number Of Ingredients 15

Ingredients

1 pound dried navy beans
12 cups water, divided
2 ½ pounds smoked ham hocks
1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
1 cup chopped onion
¼ cup chopped fresh Italian parsley
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
3 bay leaves
2 ½ cups thinly sliced carrots
1 cup chopped celery
¾ cup mashed potato flakes

Steps:

Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g

WINTER NAVY BEAN & HAM SOUP

Winter Navy Bean & Ham Soup image

This is something I like to cook up when I have some leftover ham from the New Years on a cold winter evening. I have made this with turkey kielbasa sausage, or you could use any kind of salted meat. This is identical to the recipe I use for black-eyed peas on New Years Day. Serve with corn bread and green salad.

Provided by Big Kahuna in Alaska

Categories Lentil

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups dried navy beans
6 cups water
6 chicken bouillon cubes
1 tablespoon olive oil
1 lb chopped ham
1 yellow onion, chopped
2 garlic cloves, whole
2 stalks celery, chopped
2 carrots, sliced
salt and pepper

Steps:

Soak beans according to package directions.
Add Bouillon cubes to 6 cups water.
Add Chopped Ham.
Lightly saute onion, celery, garlic in oil, add to stock.
Add carrots, beans simmer on low 1 1/2 - 2 hours.
salt and pepper to taste.
I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.

NAVY BEAN SOUP WITH HAM

Navy Bean Soup with Ham image

Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.

Provided by jerry_smart

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 2h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1 bay leaf
2 large smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

Steps:

Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g

NAVY BEAN (HAM AND BEAN) SOUP

Navy Bean (Ham and Bean) Soup image

Hearty, thick soup that's a perfect something to do with your leftover holiday ham and bones. Use two bones with plenty of meat on them instead of the ham hocks. I make it every time we have two ham bones in the freezer and once I take most of the meat off, the dogs get the bones for a special treat, so they love when I make this too! Found it on the Food Network site, but I've tweaked it a bit.

Provided by Chef Skie

Categories Ham

Time 3h

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs navy beans, picked over, rinsed, and drained
10 -15 sprigs parsley
2 sprigs fresh thyme (I use rosemary instead)
1 -2 bay leaf, depending on size
2 large smoked ham hocks (or ham bones)
1 medium onion, coarsely chopped (or 2 small)
2 garlic cloves, coarsely chopped
8 cups cold water
1 medium carrot, coarsely chopped
kosher salt
fresh ground black pepper
butter (to garnish)

Steps:

Put beans in a large saucepan and cover with 2 inches of cold water.
Bring to a boil, reduce heat, and summer for 5 minutes.
Remove from heat, cover, and let sit for 1 hour, then drain.
Tie herbs into a bundle or wrap in a square of cheesecloth.
In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
Turn off heat, remove ham and allow to cool, then cut into cubes.
Remove herbs and discard.
Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
Stir puree and meat back into the remaining soup.
Season to taste with salt and pepper.
Put in bowls, top with a pat of butter, and serve.

Tips:

Soak the beans overnight: This will help them cook faster and more evenly.
Use a flavorful ham bone: This will add depth and richness to the soup.
Don't overcook the beans: They should be tender but still hold their shape.
Add the vegetables towards the end of cooking: This will prevent them from becoming overcooked and mushy.
Season the soup to taste: Add salt, pepper, and other spices as desired.
Serve the soup hot with crusty bread or crackers: This will make a hearty and satisfying meal.

Conclusion:

Winter navy bean ham soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and delicious flavor, this soup is sure to become a family favorite.