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Navy Bean and Ham Soup with Vegetables

Elina James
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1 cup dried navy beans (or 2 cups cooked/canned, drained and rinsed)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, chopped
  • 1–2 cups diced cooked ham
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1–2 bay leaves
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon smoked paprika (optional)
  • 2 cups chopped kale or spinach (optional for extra greens)

Instructions
 

  • Prepare Beans (if using dried): Rinse navy beans and soak them overnight or use the quick-soak method. Drain before cooking.
  • Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
  • Add Ham and Spices: Stir in diced ham, thyme, bay leaves, black pepper, and smoked paprika. Cook for 2 minutes to release flavors.
  • Add Beans and Broth: Add soaked or canned beans and chicken or vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 1 hour (if using dried beans) or 20–25 minutes (if using canned) until beans are tender.
  • Add Greens (Optional): Stir in chopped kale or spinach in the last 5 minutes of cooking.
  • Season and Finish: Remove bay leaves. Taste and adjust seasoning with salt and pepper.
  • Serve: Ladle hot soup into bowls and serve with crusty bread or rolls.