Ham and Navy Bean Soup


This navy bean soup recipe is the best use I have ever found for a leftover ham bone! Be sure to save the pan drippings from the cooked ham — chill them so you can remove the fat and use the good-tasting juices to add even more flavor.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins


  • 1 pound dry navy beans, soaked overnight

  • 4 quarts water

  • 1 pound leftover ham bone with meat attached

  • 1 onion, finely diced

  • 2 carrots, sliced

  • 2 stalks celery, diced

  • ¼ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • ½ teaspoon paprika


  1. In a large stockpot, add water, ham bone, and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are nearly soft.

  2. Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with a potato masher or food processor.

  3. Return ham and beans to the stockpot; add onion, carrots, celery, garlic powder, pepper, and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

Nutrition Facts (per serving)

459 Calories
14g Fat
51g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 459
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 24%
Cholesterol 47mg 16%
Sodium 949mg 41%
Total Carbohydrate 51g 18%
Dietary Fiber 20g 70%
Total Sugars 5g
Protein 34g
Vitamin C 6mg 28%
Calcium 154mg 12%
Iron 5mg 28%
Potassium 1264mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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