Navy Bean Soup with Ham: A Hearty, Homemade Comfort Meal

When you want a pot of comfort food without a long list of ingredients, this navy bean soup with ham gets the job done. Tender white beans, smoky ham, onion, celery, and a few simple seasonings simmer together until the broth turns rich and the meat practically falls off the bone. Add some Southern Cornbread Muffins on the side, and you have a meal that can stand on its own.

The little addition that brings another layer of flavor is liquid smoke. You only need a small amount. It gives the soup a smoky touch without overpowering the beans or the ham. For another hearty pot with a little more going on, try my Cajun Ham and Sausage Bean Soup.

This recipe also puts that leftover holiday ham bone to work. Instead of throwing it away, let it help build the flavor in your next pot of beans. If you are planning a holiday meal first, my Southern Baked Ham with Pineapple Honey Glaze gives you another reason to save that bone.

Navy Beans or Great Northern Beans?

Although the video is titled Navy Bean Soup, AB explains that he uses Great Northern beans for this batch because he wants a slightly larger bean. The written ingredient list calls for dried navy beans. Either choice fits this recipe, but Great Northern beans are the choice to use if you want to follow the batch demonstrated in the video.

Let tenderness guide the final cooking time. The beans should be soft and creamy inside, while still holding enough shape to give the soup texture. Enjoy exploring different beans? Make Southern Butter Beans or Southern Style Pinto Beans with Smoked Turkey another day, following the cooking method for each recipe.

What Makes This Soup So Flavorful?

The ham bone and ham shank work together. The bone helps flavor the broth, while the shank supplies meat to shred and return to the pot. That same love of smoky, hearty comfort shows up in my Southern Black-Eyed Peas.

Onion, celery, and garlic keep the base simple. There is no separate sautéing step in this recipe. The vegetables go straight into the pot with the soaked beans and broth.

A small amount of liquid smoke goes a long way. Keep the amount small so the smoky flavor supports the soup. If you prefer a different bean-and-meat combination, bookmark Authentic Red Beans and Rice for your next pot.

Low-sodium broth gives you more control. The ham contributes salt as it cooks. AB says his finished batch does not need any added salt. For another simple meal built around a savory broth, take a look at Southern-Style Green Beans and Potatoes.

Key Ingredients

Dried Navy Beans or Great Northern Beans – The base of this hearty soup. Navy beans are smaller, while Great Northern beans give you the slightly larger beans shown in AB’s video.

Ham Bone and Ham Shank – The bone builds flavor in the broth, and the shank provides tender, smoky meat to fold back into the beans.

Low-Sodium Chicken Broth – Adds a savory base while giving you more control over the salt already coming from the ham. Keep extra nearby so the meat stays covered.

Yellow Onion and Celery – These simple vegetables add sweetness and savory flavor as they simmer with the beans.

Garlic – Peeled, smashed cloves soften in the broth and add flavor without a separate sautéing step.

Dried Parsley, Thyme, and Black Pepper – A simple seasoning combination that supports the beans and smoky ham.

Liquid Smoke – An optional finishing touch for the soup base. Use a light hand so the smoke does not overpower the other ingredients.

Find the complete ingredient measurements and detailed instructions in the recipe card below.

Smoked turkey option: To make this without pork, replace the ham components with smoked turkey leg.

A Few Helpful Kitchen Tools

Have a roomy soup pot, colander, cutting board, knife, and sturdy spoon ready before you start. AB’s Grilling Glove System is an option for ingredient prep. The garlic in this recipe is simply smashed; if you prefer it finely crushed, AB’s Premium Garlic Press is another option. A SnG Food Thermometer is also a useful tool to keep nearby for checking food temperatures when reheating meals.

How to Make Navy Bean Soup with Ham

1. Sort the beans and prepare the hot soak

Spread the dried beans on a plate and check them for small stones, damaged beans, or other debris. Bring the soaking water to a boil in a pot. Turn off the heat, add the beans, and cover. Let them soak for 1 hour.

2. Drain and rinse

Pour the soaked beans into a colander, discard the soaking water, and rinse. Transfer the rinsed beans to your soup pot.

3. Add the vegetables and seasonings

Add the chopped celery to the soaked beans.

Add the chopped yellow onion.

Pour in some of the chicken broth, then add the peeled, smashed garlic cloves.

Add the black pepper, dried thyme, and dried parsley. Stir in the optional liquid smoke.

4. Add the ham and enough broth to cover

Place the ham bone and ham shank in the pot. Add more chicken broth until the meat is covered. Keep extra broth available if your pot or the size of your meat requires it.

5. Boil, then simmer

Bring the soup to a boil and let it boil for 5 minutes. Reduce the heat to low and simmer for about 3 hours, until the beans reach the tenderness you like and the meat pulls easily from the bone. Stir gently as needed to avoid breaking up the beans. While the soup simmers, you have time to make Creole Cornbread for the table.

6. Remove the bones and shred the meat

Carefully remove the bones and meat. Separate the meat from the bones, remove any unwanted unrendered fat, and shred or break the meat into smaller pieces. Check carefully for bone fragments before returning the meat to the pot.

Fold the meat back into the beans gently. The goal is a hearty soup with tender beans, not a completely mashed mixture.

7. Serve

Ladle the soup into bowls and serve with cornbread muffins. You can also spoon it over cooked rice. The soup thickens as it cools, giving each bowl a rich, comforting texture. You can also offer Southern Buttermilk Drop Biscuits for dipping. Plain rice keeps the focus on the soup; Cajun Dirty Rice with Sausage is a more seasoned option to serve alongside.

Round Out Your Southern Dinner

This soup can be the whole meal, but a small serving of Southern Fried Cabbage or Southern Collard Greens with Smoked Turkey Legs adds another vegetable to the table. For a bigger family spread, choose Creamy Baked Mac and Cheese or Potato Salad as your extra side.

Tips for a Better Pot of Beans

• Save the ham bone. A leftover holiday ham bone is a useful starting point for this recipe.
• Keep extra broth available. The amount needed depends on the meat and the pot; complete coverage is the instruction AB emphasizes.
• Use a light hand with liquid smoke. Follow the small amount listed in the recipe card so it supports the ham without overpowering the soup.
• Taste before adding salt. AB does not add salt to this batch, and he specifically recommends low-sodium broth or stock.
• Handle the cooked beans gently. Take care when removing bones and folding the shredded meat back in.
• Keep this version carrot-free. AB mentions carrots as an option but does not use them in the demonstrated recipe. For a completely different, sweeter bean dish, try Smokey BBQ Baked Beans instead of changing this soup.

Frequently Asked Questions

Do I have to soak the beans overnight?

No. AB uses a 1-hour hot soak in this video: bring the water to a boil, turn off the heat, add the beans, cover, and let them stand. Drain and rinse before making the soup. If you are looking for a slow-cooker bean meal instead, follow my separate Crockpot Red Beans and Rice recipe.

Can I use smoked turkey instead of ham?

Yes. AB specifically suggests smoked turkey leg as a substitute for the pork. For a pork-free pot, leave out both the ham bone and the ham shank. For another smoky greens recipe, see Collard and Turnip Greens with Smoked Turkey and Sausage; choose the sausage to suit your needs.

Is the liquid smoke required?

No. The description lists it as optional, although AB recommends it for the extra smoky flavor. Follow the amount in the recipe card if you include it.

Do I need to sauté the vegetables first?

There is no sautéing step in the demonstrated recipe. The celery and onion go into the pot with the beans, followed by broth, garlic, seasonings, and meat. If you enjoy a different approach to a comforting stovetop dinner, try Southern Stewed Chicken and Gravy next.

What should I serve with it?

Cornbread muffins are AB’s first suggestion. Cooked rice is another option, with the soup spooned over the top. For a scoopable side to share, Cornbread Casserole is another choice.

Keeping soup on the weekly menu? Switch up the next batch with Broccoli Cheddar Soup or Catfish Stew with Cabbage and Rice. Each has its own flavor and method, so follow those recipes when you are ready for something different.

Watch AB Make It

Watch Navy Bean Soup Recipe | Ham and Bean Soup on YouTube.

Would you serve yours over rice, or keep it simple with a bowl of beans and some cornbread? Let us know in the comments.