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The Best Ham and Navy Bean Soup ~ GF, low fat & high fiber

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This is without a doubt the best ham and navy bean soup I have ever made. It is incredibly simple and our absolute favorite way to use up leftover holiday ham.

Any leftover ham will work, spiral, honey, or smoked…it makes no difference.

Let’s face it our bodies need fiber! One cup of navy beans has a whopping 19 grams of fiber.
Not only that…beans are low in fat and a good source of manganese and folate.

If you haven’t made an old fashioned pot of beans you may not know about pre-soaking them. Modern ways say we don’t really need to do this. I’ve tried cooking beans without pre-soaking and I still prefer to do it. I felt skipping the pre-soak resulted in a gassier pot of beans (if you know what I mean) wink.

 

There are two ways to prepare beans before cooking:
Quick Soak Method:
Rinse beans and place in a large pot. For every 1 pound of beans (or two cups) add 6-8 cups hot water to the pot. Bring the water to a boil and continue to boil for 2 minutes. Remove pot from heat and cover. Let sit for 1 hour. Drain water from the beans and they are ready to cook.

Overnight Soak Method:
Rinse beans and place in a large pot. For every 1 pound of beans (or two cups) add 6-8 cups cold water. Let sit overnight or 6-8 hours. Drain water from the beans and they are ready to cook.

 

Instant Pot Method:

  • It takes less than an hour including the sauteeing of the veggies to make this ham and navy bean soup in an Instant Pot.
  •  It is important to fill the Instant Pot just 3/4 or slightly less when cooking beans.
  • Sautee everything except the beans without the lid for about 5 minutes.
  • Add the beans and remaining broth and pushed the chili/bean button.
  • Change the time to 20 minutes.
  • Let it sit 10 minutes before releasing the pressure.

Shazam, dinner is ready!! The beans will be perfectly cooked.

**Please Note: I used the quick soak method prior to cooking the beans in the Instant Pot.

 

 


**Remember to check ham and chicken broth labels for corn and soy ingredients.

 To Make The Best Ham and Navy Bean Soup You Will Need These Ingredients:

  • Navy beans ~ not canned
  • Ham cut in cubes (amount depends on preference, my husband likes a lot)
  • Chicken broth ~ I suggest starting with 7 cups and adding more to the desired thickness.
  • Onion chopped
  • Carrots chopped
  • Celery diced
  • Minced garlic
  • Bay leaf
  • Black pepper and salt to taste

 

There are 4 WW points plus per serving of this hearty navy bean soup.

Try my ham and blended bean soup too, it’s a new favorite on my blog!

 

Print Recipe
5 from 1 vote

 The Best Ham and Navy Bean Soup

Hearty homestyle ham and navy bean soup ~ a great way to use leftover ham from the holidays.
Course: Main Course
Cuisine: American
Keyword: allergy-friendly, best ham navy bean soup, dairy-free, dinner, gluten-free, instant pot, slow cooker
Servings: 7 Servings
Calories: 178kcal

Ingredients

  • 2 cups navy beans or 1 lb pkg
  • 8 ounces ham cut in cubes any form of ham and amount depends on preference ~ check labels for soy and corn ingredients.
  • 7-8 cups chicken broth check labels for soy and corn ingredients
  • 1 cup onion chopped
  • 1/2 cup carrots chopped
  • 1/2 cup celery diced
  • 1 tsp minced garlic
  • 1 bay leaf
  • black pepper and salt to taste

Instructions

  • The night before you plan on making soup, place beans in a saucepan and cover beans with water. Soak overnight. (or use the quick soak method shown in notes) The next morning drain the water and place the beans in a large soup pot or large slow cooker.
  • In a medium frying pan saute vegetables in a little broth for about 5 minutes. Add to beans.
  • Add all other ingredients and mix well. Cover and bring to a boil, then let simmer for about 1 1/2 hours. Stir occasionally. Remove bay leaf and serve.
  • If using a slow cooker set to low and let cook all day 9-10 hours, or on high 5-6 hours.

Notes

Quick Soak Method:

Rinse beans and place in a large pot. For every 1 pound of beans (or two cups) add 6-8 cups hot water to the pot. Bring the water to a boil and continue to boil for 2 minutes. Remove pot from heat and cover. Let sit for 1 hour. Drain water from the beans and they are ready to cook.
Instant Pot Setting:
If you prefer to use an Instant Pot set the time to 20 minutes in the Bean setting. Let sit 10 minutes before releasing the pressure.
4 WW points plus per serving
**By the way if you like this soup, I suggest you check out my own personal recipe for split pea soup...it has recruited even the "non-lovers" like myself to enjoy a bowl of split pea soup.
 Homestyle Split Pea Soup

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 18g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1258mg | Potassium: 564mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1560IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg

**By the way if you like this soup, I suggest you check out my own personal recipe for split pea soup…it has recruited even the “non-lovers” to now enjoy a bowl of Homestyle Split Pea Soup.

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8 Comments

    1. Hi Kate, Thanks for adding my navy bean soup to your weekly menu plan. I hope it is enjoyed along with all the other delicious recipes you share!

  1. 5 stars
    I just made this and it’s a definite keeper. I had 12 oz of ham leftover, so I chopped it all up. I probably went over on the veggies, too, but more veggies is always good. My husband’s response after a taste test was, “I could eat a lot of this.” He is Celiac, and both of us are trying to lose some weight. This recipe is “sheet protector worthy” 🙂 ! It goes in the repeater binder!
    Thanks

    1. Hi Kathy, I am so happy that this recipe worked out for you and your husband! It’s a lot of extra work preparing meals that are safe for family members.

      I usually add extra veggies too, I agree that you can never add too many!! Your thoughtful comment made my day! I had to share it with my husband since he actually took part in helping create this soup after many many bowls.

      Thanks for sharing, I really appreciate your comments!

    1. Hi Debbie,
      I prefer to estimate on serving sizes of soup because so much can vary. For example I will often sample the soup several times while cooking for flavor checks, and that would throw the total amount off by a cup possibly. But with that said, the recipe should easily make eight 1 cup servings. For my husband and I, 6 servings because we eat more than 1 cup.

      I hope you enjoy the soup if you decide to make some : )

  2. This soup has become a family favorite! I sautée the veggies in butter an oil, and I boil a ham bone in the chicken stock before using it for the soup for added hammy flavor. Any holiday when we have ham I always use the leftovers to make this soup. I make a double batch and freeze it so we can enjoy many times. My kids and husband love it, it’s their favorite soup!

    1. I’m so happy your family enjoys this recipe. You are exactly right, if you have a ham bone to add to the stock it adds even MORE flavor. Thanks for sharing Kendall!!

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