I took canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon and made a Navy Bean Soup that packs the depth of a long simmer with almost no effort.

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I started fooling around with a bowl I now call Navy Bean Soup after getting bored with the usual weeknight fare. I rely on navy beans and smoked ham hocks to give it that honest, smoky note, but dont let that simple list fool you.

Somehow it turns out more complex than it reads, little textures and flavors pop up and you keep spooning more. I still dont know which trick I like best, maybe its the slow melding of things, or maybe I’m just easily pleased.

Either way, this one makes me stop scrolling and actually eat.

Why I Like this Recipe

– I love that it’s super comforting, the kind of meal that makes me chill out after a long day.
– It’s really forgiving, so if I rush or mess up a little it still turns out great.
– Makes a ton so I have lunches for days or can bring it to friends, saves me money too.
– The smell while its cooking fills the whole house and makes everything feel cozy.

Ingredients

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Navy beans: Packed with fiber and protein, gentle on the stomach, make soup creamy.
Ham hocks: Give smoky meaty flavor and collagen, boosts savory depth, salty notes.
Bacon: Adds crisp smokiness, fat for mouthfeel, kinda makes broth richer.
Onion: Sweet when cooked, builds aromatic base, gives subtle natural sweetness.
Garlic: Sharp pungent bite that mellows, lifts flavor, good antioxidants too.
Carrots: Add texture, little sweetness and vitamin A, help balance savory flavors.
Chicken broth: Low sodium keeps salt in check, adds warm stock depth.
Parsley: Fresh herb, brightens the bowl, adds a bit of vitamin C.

Ingredient Quantities

3 cans 15 oz navy beans, drained and rinsed

1 to 2 smoked ham hocks, about 1 to 1 1/2 lb total

4 slices bacon, chopped

1 large yellow onion, diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups low sodium chicken broth

1 to 2 cups water, if needed

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed a bit

1 bay leaf

1 to 1 1/2 teaspoons kosher salt, adjust to taste

1/2 teaspoon black pepper

1 tablespoon olive oil or other neutral oil

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Prep everything: drain and rinse the three cans of navy beans, chop the bacon, dice the onion, carrots and celery, mince the garlic, crush the dried rosemary a bit, measure the thyme, bay leaf, salt and pepper and chop the parsley if using.

2. In a large heavy pot over medium heat cook the chopped bacon until most fat renders and pieces are golden. Use a slotted spoon to lift bacon out and set aside on paper towel, leave the bacon fat in the pot.

3. If the pot looks dry add the tablespoon olive oil, then add the diced onion, carrots and celery. Cook stirring often until veggies are soft and starting to brown about six to eight minutes, then stir in the garlic and cook 30 seconds so it doesnt burn.

4. Add the drained navy beans, the smoked ham hocks, the cooked bacon, six cups low sodium chicken broth, the bay leaf, one teaspoon dried thyme and one teaspoon crushed dried rosemary. Bring to a boil.

5. Lower heat to a gentle simmer, cover partially and simmer until the ham hock meat is very tender and falling off the bone about 45 to 60 minutes. Stir once or twice, skim any foam if you want a clearer broth.

6. Take the ham hocks out, shred and remove bones and excess fat, then return the shredded ham to the pot.

7. For a creamier texture mash about one third of the beans right in the pot with a potato masher or pulse briefly with an immersion blender, dont overblend you want some whole beans left. If the soup is too thick add 1 to 2 cups water until you reach the texture you like.

8. Remove the bay leaf, taste and add 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper adjusting to taste especially if your ham hocks were salty already.

9. Stir in the chopped fresh parsley if using, let the soup rest five minutes off the heat so flavors settle, then serve hot with crusty bread.

Equipment Needed

1. Large heavy pot (6 to 8 qt) for cooking the soup
2. Chef’s knife for chopping bacon, onion, carrots and celery
3. Cutting board
4. Slotted spoon to lift the bacon and skim foam
5. Wooden spoon or heatproof spatula for sautéing
6. Colander or fine mesh strainer to drain and rinse the beans
7. Measuring cups and spoons for broth, oil and spices
8. Potato masher or immersion blender to mash some beans for creaminess
9. Ladle for serving

FAQ

Q: Can I use dried navy beans instead of canned? A: Yes, you can. Soak them overnight or quick soak, then simmer until tender before adding to the soup. If using a pressure cooker, cook soaked beans ~8 to 10 minutes high pressure, unsoaked ~25 to 30 minutes. Adjust liquid since dried beans absorb more.

Q: How do I make this soup vegetarian or vegan? A: Skip the ham hocks and bacon, use vegetable broth, add smoked paprika or a splash of liquid smoke for that smoky flavor, and sauté the veggies in olive oil. You might want to add a little extra thyme and rosemary for depth.

Q: It might turn out too salty. Any tips? A: Rinse the canned beans well, choose low sodium chicken broth like the recipe says, and wait to add extra salt until the end. If it’s already too salty, add an unsalted cooked potato or a bit more water to mellow it out.

Q: How do I thicken the soup if it’s too thin? A: Mash a cup or so of the beans against the pot wall or use an immersion blender for a few pulses. Cook a bit longer to reduce, or stir in a small slurry of flour or cornstarch mixed with cold water if needed.

Q: Can I make this in an Instant Pot or pressure cooker? A: Absolutely. Sauté the bacon and veggies on Sauté mode, add beans, ham hocks, broth and seasonings, then cook on high pressure about 25 to 30 minutes with a natural release for smoky ham hocks. If you’re using leftover already-tender ham, shorten the pressure time to 8 to 10 minutes.

Q: How long does it keep and can I freeze it? A: Keeps 3 to 4 days in the fridge. Freeze in airtight containers up to 3 months. Thaw overnight in the fridge and reheat gently, adding a little water if it thickened too much.

Easy Navy Bean Soup Recipe Substitutions and Variations

3 cans navy beans: swap for 3 cans cannellini or great northern beans, or use 1 lb dried navy beans soaked overnight then cooked till tender (adjust salt).
1 to 2 smoked ham hocks: use 1 smoked turkey leg, a smoked pork shoulder bone, or 12 to 16 oz kielbasa or smoked sausage for similar smoky meaty flavor.
4 slices bacon: substitute 4 oz pancetta or salt pork, or for a pork free option, use 1 tablespoon olive oil plus 1 teaspoon smoked paprika for that smoky note.
6 cups low sodium chicken broth: use 6 cups vegetable broth for vegetarian, or 6 cups water plus 2 to 3 teaspoons chicken bouillon or 2 bouillon cubes if you need pantry-friendly swap.

Pro Tips

– Render the bacon slow and low, then lift most of it out so the pot isnt drenched in grease. Use just a little of that fat to brown the veg for real flavor, but if it looks greasy spoon-ish pour some off and save it for another meal.

– If your ham hocks taste overly salty parboil them 8 to 10 minutes, rinse and trim the excess fat before you add them back. It takes a bit of time up front but keeps the broth from getting too salty later.

– For the best mouthfeel mash about a third to half the beans right in the pot or pulse with an immersion blender, but dont overdo it or youll end up with baby food. If it gets too thick add a splash of hot water or broth while reheating, beans always thicken as they cool.

– Always taste at the end and brighten it with a tiny splash of acid like cider vinegar or lemon juice, youll be surprised how much that wakes the whole bowl up. And add the crisp bacon and parsley last so they keep texture and color.