Navy Bean Soup is a cold-weather classic. As the crisp air of fall sets in, few things hit the spot like a hearty bowl of navy bean soup. It’s the kind of soul-warming comfort food that feels like a hug in a bowl. Add a slice of cornbread on the side and top it off with a few pickled jalapeños—my guilty pleasure—and you’ve got yourself something truly special.
I’m often disappointed when restaurants try too hard to “elevate” simple dishes like this one. Navy bean soup doesn’t need fancy twists or gourmet flair. Its beauty lies in its simplicity. Let the humble ingredients do the talking.
Why Are They Called Navy Beans?
These little white beans got their name from their long-standing role as a staple in the U.S. Navy, dating back to the mid-1800s. My father-in-law, who served as a cook during World War II, used to tell me stories about the kitchen on the U.S.S. Lexington. Navy beans were everywhere—starring in soups, baked into casseroles, and believe it or not, even used in custard-style pies.
A Bite of Bean Trivia
Since the early 1900s, the U.S. Senate dining room, the same place where Arkansas Cheese Dip soundly defeated Texas queso, has famously served navy bean soup every single day—except one. On September 14, 1943, amid a World War II-induced bean shortage, the soup was missing from the menu. That remains the only day it wasn’t served, and the issue was quickly remedied the very next day.
Let’s Make Navy Bean Soup
Soak the beans overnight to fully re-hydrate them, then Sear the ham hocks in olive oil.
Lower heat, add the onion and garlic and cook until the onions are transparent.
Raise the heat, add the chicken broth, water, carrot, bay leaf and cumin. Bring to a boil then reduce the heat and simmer for 1 hour. Pull the ham off the bone and discard the bay leaf. Ad water if necessary and simmer 30 more minutes.
Remove from heat and use an immersion blender to puree some beans until you reach your desired consistency.
Adjust the salt and pepper to taste.
Serve with sliced deli jalapeno and diced red onion on the side, cornbread and salted butter
Navy Bean Soup
Classic Navy Bean soup with ham, onion, garlic and carrot
- Prep Time: 25
- Cook Time: 110
- Total Time: 2 hours 15 minutes
- Yield: 6-8 servings 1x
Ingredients
- 1 lb navy beans – soak overnight – drain- rinse
- 1 large yellow onion – diced
- 6 garlic cloves – minced
- 1 carrot – coined and chopped
- 1 TBL dried thyme leaves
- 4 cups water
- 1 ham hock
- 2 cups chicken broth
- 1 bay leaf
- 1/4 tsp cumin
- Salt and pepper – to taste
- Mild deli jalapeno slices – garnish
- Diced red onion – garnish (optional)
- Cornbread – get the recipe here!
Instructions
- Sear the ham hock in olive oil on medium high heat – cover, but turn every 2-3 minutes until all sides are browned
- Lower the heat to medium low, add the onions and garlic to cook for 5 minutes until the onions are translucent, stirring to avoid burning
- Raise the heat, add the remaining ingredients – chicken broth, water, carrot, garlic, bay leaf and cumin
- Bring to a boil, then reduce heat and simmer for 60 minutes
- Pull the ham off the bone, remove the bone and the bay leaf and simmer for 30 more minutes. Add water if necessary
- Remove from heat and use an immersion blender to puree part of the beans to your desired consistency – optional
- Salt and pepper to taste
- Serve with sliced deli jalapeno and diced red onion on the side, cornbread and salted butter