Navy Bean and Ham Soup


Units Scale
  • 1 ham bone*
  • 1 lb. dried navy beans
  • 2 Tbls. olive oil. (or combo oil and butter)
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 6 cloves garlic, chopped
  • 68 C. vegetable broth (or chicken broth)
  • few sprigs of fresh thyme
  • salt & pepper


  1. In large bowl filled with water, soak beans overnight.  Drain and rinse when ready to cook.
  2. In large soup pot or dutch oven heat olive oil (and butter, if desired).  Add onions, carrots and celery, sprinkle with some salt and pepper and sauté until they begin to soften. Add garlic and cook a minute or two more, until fragrant.
  3. Add ham bone, dried beans, broth and thyme. Bring to a boil, reduce heat and simmer, partially covered, until beans are tender, about 1.5-2 hours.
  4. Taste and adjust seasoning (salt, pepper, thyme) if needed.



*I had one 6-8 lb. Honey Baked Ham and used the leftover bone with some ham left on it.  Add as much additional leftover ham as you like if your bone doesn’t have enough meat left on it.