Ham and Navy Bean Soup (Instant Pot and Stove Top Instructions)
Navy Bean Soup is a delicious blend of ham and navy beans cooked together until the ham is falling off the bone and the navy beans are perfectly tender.
Navy Bean Soup is an awesome way to use up leftover ham, especially if you have a ham bone too! For years we have cooked Navy Bean Soup in a big stock pot on the stove. It takes all day, but at the end, you’re left with this amazing soup with beans flavored with salty ham and tender pieces of ham that just falls off the bone.
Now we have perfected our Instant Pot Navy Bean Soup recipe too so that we can get all of those same awesome flavors in just 2 hours AND you don’t have to soak the beans!
If you love this you’re going to want to try our Instant Pot Boston Baked Beans, Pressure Cooker Black Beans, and Instant Pot Pinto Beans. They are all quick and easy to make in your pressure cooker.
Table of contents
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Ingredients You’ll Need
- Ham – I usually use the leftover ham bone from a ham dinner. This ham bone will have a lot of meat on it still which falls off the bone as the soup cooks. The ham bone gives the soup a lot of extra flavor. If you don’t have a ham bone you can purchase hamhocks or you can use a chopped up ham steak, or chopped up small boneless ham. If your game bone doesn’t have a lot of meat on it you can supplement with ham from a ham steak or boneles ham as well.
- Dried Navy beans – Navy beans are small white beans known for their creamy texture and mild flavor. If you don’t have navy beans on hand, Great Northern beans are a great substitute because they’re similar in size and cook similarly, maintaining a firm texture.
- Water – no need for stock when you’re making this recipe. The ham will simmer with the beans to create a flavorful base for your soup.
How to Make Navy Bean Soup on the Stove Top:
Step 1 – Prepare beans. Wash and rinse beans.
Step 2 – Soak beans. Quick-soak the dried beans by putting them in a large soup pot with enough water to cover the beans with an inch of water. Bring to a boil for a few minutes and then turn off the heat letting them soak for an hour. After soaking drain water and return beans to pot.
Step 3 – Add ham. Place ham bone or ham hock, cubed ham, and water in the pot with the beans. In this stove top version you should add enough water to cover the ham bone completely so if you may need more than the amount listed above depending on the size of your pot.
Step 4 – Cook. Bring to a boil and let cook for 5 minutes before turning the heat to low and placing a lid on top. Cook for at least 3 hours or until the beans reach the desired tenderness.
Step 5 – Remove bone. Once the beans are tender you can use tongs to remove the ham from the pot and then use forms to pull off any hams that has remained on it, or to break up any large pieces of ham hock. Add the ham back to the pot and dispose of the bone.
Step 6 – Serve. Ladle ham and bean soup into a bowl and serve with a slice of cornbread or some collard greens.
How to Make Instant Pot Navy Bean Soup:
Step 1 – Prepare beans. Wash and rinse beans.
Step 2 – Add to Instant Pot. Place beans, ham bone, cubed ham, and water in the Instant Pot.
Step 3 – Cook. Lock lid into place and turn the valve to SEALING. Set to HIGH pressure 90 minutes. When the timer goes off press cancel and do a natural release for 15 minutes.
Step 4 – Release. Turn the valve to release the remaining pressure, remove lid, and remove the ham bone, pulling any excess meat off of the bone before disposing of it.
Step 5 – Serve. Ladle ham and bean soup into a bowl and serve with a slice of cornbread or some collard greens.
New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!
What to Serve With Ham and Navy Bean Soup
Serving up a hearty bowl of Ham and Navy Bean Soup? Let’s make it a feast by pairing it with some delightful sides! The right accompaniments can turn your cozy soup into a full-blown, satisfying meal. Here are some mouth-watering options:
- Cornbread: For a Southern twist, serve your soup with a side of sweet, buttery cornbread. It’s a match made in comfort food heaven!
- Mixed Green Salad: Balance the heartiness of the soup with a light, crisp green salad. Toss in some fresh veggies and a tangy vinaigrette for a refreshing contrast.
- Roasted Vegetables: Roasted carrots, Brussels sprouts, or sweet potatoes add a nice texture and flavor contrast, plus they up the nutritional value of your meal.
- Garlic Bread: Garlic bread, with its crispy edges and flavorful butter, is a crowd-pleaser that pairs wonderfully with the savory flavors of Ham and Navy Bean Soup.
- Coleslaw: A tangy, crunchy coleslaw can add a fresh and zesty element to your meal, cutting through the richness of the soup.
- Collard Greens: Pairing collard greens with Navy Bean Soup is like bringing together two soul-soothing classics. It’s a combination that’s not only delicious but also adds a nutritional punch to your meal.
- Pickled Vegetables: For a bit of acidity and crunch, serve some pickled cucumbers, dilly beans, or red onions on the side.
- Baked Potatoes: A simple baked potato, with its fluffy interior, can be a comforting addition and makes the meal more substantial.
How to Store It
Storing Navy Bean Soup is easy, and doing it right means you can enjoy this comforting classic for days. Here’s a step-by-step guide to keep your soup tasting fresh and delicious:
Cool It Down: First things first, let your soup come down to room temperature. Hot soup straight into the fridge is a no-no, as it can raise the fridge’s temperature and affect other stored foods.
Choose the Right Container: Opt for an airtight container. Glass or BPA-free plastic containers work wonders. If you’re planning to freeze the soup, leave a little space at the top of the container for expansion.
Refrigerating: If you’re going to consume the soup within a few days (up to four), pop it in the fridge. The cool temperature slows down bacterial growth, keeping your soup safe and savory.
Freezing for Long-term Storage: For longer storage, freezing is your best bet. Navy Bean Soup freezes exceptionally well. Just pour it into your container, seal it, label it with the date, and it’s ready for the freezer. Frozen Navy Bean Soup can last for up to 6 months.
Reheating: When you’re ready to dive back in, thaw the soup in the fridge if it’s frozen. Then, gently reheat it on the stove or in the microwave. If it’s a bit thick, a splash of broth or water can bring it back to the perfect consistency.
Frequently Asked Questions
Do I Have to Use a Ham Bone?
While a ham bone gives this soup lots and lots of flavor if you don’t have one and you’re craving a hot bowl of Navy Bean Soup you can buy a small boneless ham and cut it up to add to the soup.
I also add extra ham when the ham bone I am using doesn’t have a lot of extra meat on it. Feel free to add more ham or use less depending on how “meaty” your ham bone is.
Is Navy Bean Soup Good for You?
Absolutely, Navy Bean Soup is not just a treat for your taste buds, but it’s also a boon for your health! Let’s simmer down to the wholesome goodness this soup offers:
- Rich in Protein: Navy beans are an excellent source of plant-based protein, making this soup a great pick for vegetarians and meat-eaters alike. Protein is essential for muscle repair and growth, so it’s a win-win!
- High in Fiber: Talk about a fiber superstar! Navy beans are loaded with dietary fiber, which is fantastic for your digestive health. This means your tummy will be thanking you with every spoonful.
- Heart-Healthy: Navy beans have heart-healthy benefits. They’re low in fat and high in fiber, which can help lower cholesterol levels. Plus, they have potassium, which is great for blood pressure regulation.
- Packed with Nutrients: These little beans are nutrient-dense. They’re a good source of iron, magnesium, and folate, among other vitamins and minerals. This makes the soup not just tasty, but also incredibly nourishing.
Want More Hearty Soup and Stew Recipes?
- Easy Roasted Red Pepper Soup
- Slow Cooker Taco Soup
- Rotisserie Chicken Soup with Tortellini
- Caldo Verde – Portuguese Kale Soup
- Keto Broccoli Cheese Soup
- Instant Pot Vegetable Soup
- Instant Pot Beef Stew
- More Soup Recipes…
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Navy Bean Soup
Ingredients
- 1 Ham Bone with meat on it
- 12 ounces Ham, cubed (optional see notes)
- 16 ounces Dried Navy beans
- 8 cups Water
Instructions
Instant Pot Instructions
- Place beans, ham bone, cubed ham (if using), and water in the Instant Pot. Note: Make sure that the water does not go past the max fill line. The amount of water used may vary based on the size of the Instant Pot and the size of the ham bone.
- Lock lid into place and turn the valve to SEALING.
- Set to HIGH pressure 90 minutes.
- When the timer goes off press cancel and do a natural release for 15 minutes.
- Turn the valve to release the remaining pressure, remove lid, and remove the ham bone, pulling any excess meat off of the bone before disposing of it.
- Serve and enjoy!
Stove Top Instructions
- Wash and rinse beans.
- Quick-soak the beans by putting them in a pot with enough water to cover the beans with an inch of water. Bring to a boil for a few minutes and then turn off the heat letting them soak for an hour. After soaking drain water and return beans to pot.
- Place ham bone, cubed ham, and water in the pot with the beans. In this stove top version you should add enough water to cover the ham bone completely so if you may need more than the amount listed above depending on the size of your pot.
- Bring to a boil and let cook for 5 minutes before turning the heat to low and placing a lid on top.
- Cook for at least 3 hours or until the beans reach the desired tenderness.
- Once the beans are tender you can use tongs to remove the ham from the pot and then use forms to pull off any hams that has remained on it, or to break up any large pieces of ham hock. Add the ham back to the pot and dispose of the bone.
- Serve and enjoy!
Notes
Nutrition
And what would the recipe be if using canned beans
I don’t recommend using canned beans for this recipe since they are already cooked and may get mushy if you cook them for an extended time but if that’s your only option I suggest cooking in the Instant Pot for 10 minutes and then letting it do a natural release for 10 minutes before venting the rest of the pressure. On the stovetop you can just simmer the beans and ham together for 30 minutes.
You won’t get a rich of a flavor because the beans won’t cook with the ham for as long so they won’t absorb all of that salty, smoky flavor.