If you are searching for a soul-warming meal that feels like a cozy hug in a bowl, the Ham and Navy Bean Soup with Carrots and Fresh Herbs Recipe is your new best friend in the kitchen. This recipe marries tender, smoky ham with creamy navy beans, vibrant carrots, and the fragrant touch of fresh herbs, giving each spoonful layers of comforting flavor that develop over a long, gentle simmer. Perfect for chilly evenings or anytime you want a satisfying, wholesome dish that feels both homey and special.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to bringing the Ham and Navy Bean Soup with Carrots and Fresh Herbs Recipe to life. Each ingredient plays a crucial role — from the meaty ham bone lending rich depth, the navy beans providing hearty creaminess, to the fresh herbs infusing an aromatic brightness that makes every bite exciting.
- Ham bone with meat: A meaty ham bone or ham hocks add incredible smoky flavor and richness to the broth.
- Dry navy beans: These small beans soften beautifully while cooking, giving the soup a creamy texture.
- Kosher salt: Balances and enhances all the savory flavors throughout the soup.
- Chicken base: Concentrated chicken flavor builds a luscious, savory foundation for the broth.
- Bay leaves: Add subtle earthiness and complexity to the simmering soup.
- Celery: The chopped stalks and leafy ends provide a crisp, refreshing counterpoint to the tender beans.
- Onions: When softened, they add sweetness and depth to every spoonful.
- Garlic: Smashed and minced to release its bold, aromatic punch.
- Fresh thyme sprigs: Bring vibrant herbaceous notes that brighten the soup’s overall flavor.
- Dried thyme: Reinforces the fresh thyme’s delicate earthiness.
- Black pepper: Adds gentle heat and a touch of warmth.
- Chipotle chili powder (optional): Provides a smoky, mild kick for those who like a little extra depth.
- Water: The vessel that melds every ingredient into the perfect broth.
- Carrots: Shredded carrots bring sweetness and a beautiful orange hue.
- Chopped ham: Tender bits of ham added later give each bite a satisfying, meaty texture.
- Parsley (optional garnish): Fresh parsley adds a bright, fresh finish on top.
- Shredded Parmesan (optional garnish): Adds savory richness and a touch of lux.
- French bread (optional but highly recommended): For dunking and soaking up every last drop of broth.
How to Make Ham and Navy Bean Soup with Carrots and Fresh Herbs Recipe
Step 1: Prepare the Ham Bone and Meat
You’ll want a meaty ham bone to kick off this soup’s flavor. Begin by cutting off as much tender ham from the bone as you can — aim for 2 to 3 cups of meat, chopped and set aside to keep tender. Place the ham bone in your largest stockpot; as it cooks, more shredded meat will fall away, adding layers of smoky goodness to the broth.
Step 2: Add Water, Beans, and Seasonings
Pour in 10 cups of water, then add your rinsed navy beans along with kosher salt, chicken base, and bay leaves. These ingredients form the essential base for your soup, soaking up all the savory, smoky flavors.
Step 3: Bring to a Boil and Simmer
Bring the mixture to a rolling boil over high heat, then reduce to a low simmer. You want just a gentle bubble here—enough to cook the beans thoroughly without breaking them apart. Let this cook for about 1 hour, patience is key for creamy beans!
Step 4: Prep the Vegetables
While the beans soften, chop about 3 cups of celery including the leafy ends – they add surprising flavor and texture. Dice two large onions (approximately 3 ½ cups) and mince six cloves of garlic. These veggies will inject layers of sweetness and pungency into your soup.
Step 5: Add the Veggies to the Simmering Soup
After an hour, stir in the celery, onions, and garlic. These aromatics will mingle beautifully with the beans and ham bone, building complexity.
Step 6: Season and Add More Liquid
Introduce fresh thyme sprigs, dried thyme, black pepper, and optional chipotle chili powder for a touch of smoky heat. Add an additional 5 cups of water to compensate for evaporation and keep your soup perfectly soupy.
Step 7: Simmer for Another Hour
Bring everything back to a boil, then simmer gently for another 60 minutes. This slow cook melds the flavors and tenderizes the veggies and beans into a luscious consistency.
Step 8: Shred the Carrots and Add to Soup
Peel and shred four medium carrots, then stir them in. They contribute a subtle sweetness and fresh crunch that brighten the hearty broth.
Step 9: Remove Ham Bone, Add Ham Meat
Take out the ham bone, carefully picking off any remaining tender meat to add back in along with the reserved chopped ham. This step prevents the ham from becoming tough during the long cook.
Step 10: Final Simmer
Let your soup simmer for about 30 more minutes with the ham and carrots. This final stage softens the carrots and heats the ham through, rounding out the flavors perfectly.
Step 11: Taste and Serve
Once the beans are tender and the flavors balanced, your soup is ready. Ladle into bowls and add fresh parsley and shredded Parmesan if you like, plus a few cracks of black pepper. Don’t forget the French bread to sop up all that goodness!
How to Serve Ham and Navy Bean Soup with Carrots and Fresh Herbs Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lively green contrast and herbaceous brightness. Grated Parmesan cheese melts slightly on the hot soup, lending a rich, savory finish that complements the smoky ham beautifully.
Side Dishes
French bread is the classic accompaniment here — crusty, warm, and perfect for dipping. You might also try a crisp green salad dressed simply with lemon vinaigrette to balance the soup’s heartiness with freshness.
Creative Ways to Present
Serve the soup in rustic bowls and garnish with thyme sprigs for an inviting look. For a twist, ladle it into hollowed-out bread bowls to soak up the broth and deliver an impressive presentation. A drizzle of chili oil adds a subtle kick for adventurous guests.
Make Ahead and Storage
Storing Leftovers
This soup actually gets better the next day as the flavors continue to meld. Keep leftovers covered in the refrigerator for up to 5 to 7 days. Store in an airtight container to preserve freshness and prevent odors from escaping.
Freezing
Ham and navy bean soup freezes beautifully. Allow it to cool completely before transferring to a ziplock bag or freezer-safe container, leaving room for expansion. Freeze up to 3 months for best quality. When ready, thaw overnight in the fridge for easy reheating.
Reheating
For gentle reheating, warm the soup in a pot over low heat, stirring occasionally until heated through. You can also microwave individual portions on medium power to avoid overcooking. Add a splash of water if the soup has thickened too much in the fridge or freezer.
FAQs
Can I use canned navy beans instead of dry?
You can, but the texture and flavor won’t be quite the same. Dry navy beans develop a creamy, melt-in-your-mouth consistency that canned beans usually can’t match. If using canned, reduce cooking time accordingly and rinse them well before adding.
What can I substitute for a ham bone?
If you don’t have a ham bone, two ham hocks are a good alternative. You can also use a ham steak to add chopped ham. Just remember to add chopped ham later in the cooking process to keep it tender.
Is this soup spicy because of the chipotle chili powder?
The chipotle chili powder is optional and adds a mild smoky heat. You can leave it out if you prefer a purely savory profile or increase slightly for a deeper smoky spice.
Can I make this soup vegetarian?
While the ham and chicken base give the soup its distinct depth, you can make a vegetarian version by omitting these and using vegetable broth and smoked paprika for flavor. It won’t taste the same, but it will still be delicious and hearty!
How thick should this soup be?
The soup should be relatively thick and hearty due to the softened beans breaking down during cooking but still ladle-able and broth-based. If your soup is too thick, add a little hot water or broth to loosen it up when reheating.
Final Thoughts
There is something truly special about coming back to a pot of Ham and Navy Bean Soup with Carrots and Fresh Herbs Recipe simmering all day — it’s the kind of recipe that fills your kitchen with warmth and your heart with comfort. Whether you’re feeding a crowd or craving cozy solo comfort, I wholeheartedly encourage you to try this recipe. It’s a delicious way to celebrate slow cooking and hearty, honest flavors that everyone will love.
Print
Ham and Navy Bean Soup with Carrots and Fresh Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Ham and Bean Soup is a comforting and flavorful dish perfect for chilly days. Featuring tender navy beans simmered with a meaty ham bone, fresh vegetables, and fragrant herbs, this soup delivers rich depth and satisfying texture. It’s an ideal make-ahead recipe that freezes well and is great for family meals or meal prep.
Ingredients
Ham and Stock
- 1 meaty ham bone (or 2 ham hocks)
- 3 cups chopped ham (from the ham bone or ham hocks)
- 10 cups water
- 5 cups water (additional)
- 2 tablespoons Better Than Bouillon Chicken Base (or Zoup brand chicken base)
- 2 teaspoons kosher salt (or 1.5 teaspoons table salt)
- 3 bay leaves
Beans
- 1 pound dry navy beans, rinsed and picked through
Vegetables
- 3 cups celery, chopped (include leaves)
- 2 large onions, chopped (about 3.5 cups)
- 6 cloves garlic, smashed and minced
- 4 medium carrots, peeled and shredded (about 2 cups)
Herbs and Spices
- 5 sprigs fresh thyme
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon chipotle chili powder (optional)
Garnishes (Optional)
- Chopped fresh parsley
- Shredded Parmesan cheese
- French bread, for serving
Instructions
- Prepare the ham bone: Remove as much meat as possible from the ham bone (2-3 cups), chop and set aside. Place the ham bone into your largest stock pot (minimum 6-quart capacity).
- Add water and beans: Pour in 10 cups water, add rinsed navy beans, kosher salt, Better Than Bouillon Chicken Base, and bay leaves.
- Simmer initial mixture: Cover and bring to a rolling boil over high heat. Reduce heat to medium-low and maintain a gentle simmer for 1 hour.
- Prep vegetables – celery: Chop 3 cups celery including leafy ends into bite-sized pieces.
- Prep vegetables – onions: Chop 2 large onions roughly (about 3.5 cups).
- Prep garlic: Smash and peel 6 garlic cloves, then mince finely.
- Add vegetables to soup: After 1 hour simmering, stir in the celery, onions, and minced garlic.
- Add herbs, spices, and water: Add fresh and dried thyme, black pepper, chipotle chili powder (if using), and an additional 5 cups water to compensate for evaporation.
- Simmer again: Bring soup to a boil over high heat, then reduce to medium-low and simmer for 1 more hour.
- Prepare carrots: Peel and shred 4 medium carrots (approx. 2 cups).
- Add carrots: Stir shredded carrots into the soup.
- Remove ham bone and add ham meat: Extract remaining meat from the ham bone, shred, and add it back into the pot along with the chopped reserved ham.
- Final simmer: Continue simmering for 30 minutes more until carrots and beans are tender and ham is heated through.
- Serve: Ladle soup into bowls, garnish with fresh parsley and shredded Parmesan cheese. Serve with French bread for a complete meal.
- Storage: Store soup covered in the refrigerator for 5-7 days.
- Freezing and reheating: Freeze cooled soup in a ziplock bag leaving space for expansion. To reheat, thaw in refrigerator and heat gently on stovetop or microwave. For frozen soup, heat slowly on low in a pot with 1/2 cup water, stirring occasionally until thawed, then bring to a simmer before serving.
Notes
- Use a meaty ham bone or substitute 2 ham hocks plus a ham steak to provide meat and flavor.
- Better Than Bouillon Chicken Base adds rich depth but can be substituted with chicken broth.
- If using table salt instead of kosher salt, reduce the amount to 1.5 teaspoons to avoid over-salting.
- Chipotle chili powder is optional and adds a mild smoky heat.
- This soup freezes well and reheats without losing flavor or texture.
- French bread is an excellent companion but optional.
