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Navy Bean Ham Soup Recipe

Updated on January 29, 2017
VirginiaLynne profile image

VirginiaLynne has been experimenting in the kitchen for almost 50 years. She loves to share her recipes, cooking tips, and reviews.

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Healthy Dinner

Need a healthy meal for your family? Try this soup that I created to imitate my favorite Marie Calendar's meal. I like to eat it with sweet cornbread and honey butter. Here are some tips:

  • Quickest: For a meal in 30 minutes, used canned navy beans.
  • Healthiest: To keep my recipe low fat, I use cut up 97% fat-free ham and make sure to add other vegetables like celery, carrots, onions or leeks.
  • Even Better Taste: If you already have them on hand, you might want to add a ham hock or leftover ham scraps. You can also add 1/2 cup of white wine for fuller taste.

2.9 stars from 10 ratings of Quick Cook Navy Bean Soup

Cook Time

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: 6 one cup servings

Ingredients

  • 1 lb dry navy beans, or 2 cans drained
  • 1 cup onion, chopped
  • 1/2 cup to 1 cup carrots and/or celery or leeks, chopped
  • 1 TB garlic, chopped
  • 1/4 cup fresh herbs like Rosemary, Basil, Sage, Chives, or 2 TB dried herb mix
  • 1/2 cup low-fat ham, cut in small pieces
  • 1/4 cup chicken boullion, or to taste
  • 1 tea. pepper, or to taste
  • 1-2 fresh or 1 16 oz can chopped tomatoes, optional--add at end

Instructions

  1. If using canned beans, total cooking time is 20-30 minutes. Drain beans and put in a pot with 1 cup water and move to step 3.
  2. For dried beans: Quick cook dried white beans by covering with cold water, boiling for 2 minutes, covering with a lid and letting sit for 20 minutes or more. Drain water off. Then, cover beans with cold water again. Make sure there is at least 1" of water on top. Cook for 1-2 hours on medium heat or until beans are soft.
  3. Add onion carrots/celery, ham, and herbs (any mix of fresh or dried, you can use Herbes de Provence or Italian). Cook on medium heat until the vegetables are tender.
  4. Add dried chicken bouillon, pepper and more herbs to taste. If you want soup thicker, you can remove 1 cup of beans and mash them with a fork, then put them back in the pan and mix.
  5. Optional: add 1-2 chopped tomatoes or 1 can of chopped tomatoes and heat until just boiling (don't add until the end).

Photo Instructions

Click thumbnail to view full-size
Quick cooking the beans helps them to lose enzymes which cause gas, but retains healthy minerals and fiber.1. Quick cook dried beans by covering with cold water and boiling for 2 minutes.  Covering with lid and letting sit 1 hour, then draining. 2. Prepare other ingredients by chopping onions and carrots and dicing ham.  If using fresh herbs, then chop them a bit.3.  Put quick cooked beans in pot.  Cover with 1 inch cold water.  Put vegetables, ham and herbs  on top (but no salt, bouillon or tomatoes yet because these make the beans tough).  4. Simmer on stove for 1-2 hours or until beans are soft.  You can also cook in a crockpot on low overnight/all day, or on high for 4-5 hours.5. When beans are soft, you can add bouillon, pepper and tomatoes (optional).  Adjust seasonings to your taste!
Quick cooking the beans helps them to lose enzymes which cause gas, but retains healthy minerals and fiber.
Quick cooking the beans helps them to lose enzymes which cause gas, but retains healthy minerals and fiber. | Source
1. Quick cook dried beans by covering with cold water and boiling for 2 minutes.  Covering with lid and letting sit 1 hour, then draining.
1. Quick cook dried beans by covering with cold water and boiling for 2 minutes. Covering with lid and letting sit 1 hour, then draining. | Source
2. Prepare other ingredients by chopping onions and carrots and dicing ham.  If using fresh herbs, then chop them a bit.
2. Prepare other ingredients by chopping onions and carrots and dicing ham. If using fresh herbs, then chop them a bit. | Source
3.  Put quick cooked beans in pot.  Cover with 1 inch cold water.  Put vegetables, ham and herbs  on top (but no salt, bouillon or tomatoes yet because these make the beans tough).
3. Put quick cooked beans in pot. Cover with 1 inch cold water. Put vegetables, ham and herbs on top (but no salt, bouillon or tomatoes yet because these make the beans tough). | Source
4. Simmer on stove for 1-2 hours or until beans are soft.  You can also cook in a crockpot on low overnight/all day, or on high for 4-5 hours.
4. Simmer on stove for 1-2 hours or until beans are soft. You can also cook in a crockpot on low overnight/all day, or on high for 4-5 hours. | Source
5. When beans are soft, you can add bouillon, pepper and tomatoes (optional).  Adjust seasonings to your taste!
5. When beans are soft, you can add bouillon, pepper and tomatoes (optional). Adjust seasonings to your taste! | Source
Nutrition Facts
Serving size: 1 cup
Calories 265
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Unsaturated fat 1 g
Carbohydrates 48 g16%
Sugar 4 g
Fiber 19 g76%
Protein 17 g34%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • VirginiaLynne profile image
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      Virginia Kearney 3 years ago from United States

      I've checked at Amazon and on the Marie Calendar's website--they don't offer a frozen or a canned version of their navy bean soup. But try my recipe, I think you will like it!

    • profile image

      Edmund H. Clark 3 years ago

      I want to know where I can purchase Marie Calendar's bean and ham soup?

    • Seeker7 profile image

      Helen Murphy Howell 5 years ago from Fife, Scotland

      What a beautiful hub not only to look at but the recipe as well! It looks delicious! I love the way the instructions are laid out and the photographs to complement - this makes it so easy to have the confidence to have a go at this lovely, nutritious recipe! Voted up + shared.

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks arkirchner--don't tell me you have 100 in Oregon! Yikes--We actually had a record breaking 90 in a row 100 degree days last summer. We feel pretty good to have cut down to the 80s with rain. I really did enjoy this soup then!

    • akirchner profile image

      Audrey Kirchner 5 years ago from Central Oregon

      Hey Virginia - that's looking pretty dang tasty even in 100 degree heat. I just discovered a ham bone in my freezer today so maybe when it cools down to oh 85, I just might fire up the crockpot and have soup! I absolutely love great soup recipes and yours is a keeper. Great pictures and again, I love your presentation!

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks Maddie--since we got an iPad recently, I've realized that my kids can use it with online recipes if they have pictures, so I've started taking them for Hubs that way!

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      As I was researching for this Hub, I found out that you can pressure cook the beans too. I don't have a pressure cooker, so I haven't tried it, but I should add the directions for that. I think it only takes about 8-10 minutes, which sound great. I do love fat-free sour cream! On tomato soup too!

    • Maddie Ruud profile image

      Maddie Ruud 5 years ago from Oakland, CA

      Great step-by-step pictures! These always really help me get a better feel for the recipe before I decide to make it.

    • Tonipet profile image

      Tonette Fornillos 5 years ago from The City of Generals

      Hi Virginia. I think I can do this recipe, it sounds easy and simple to do. I've been doing homemade pressure-cooked pork and beans, a thing I learned from mom. This easy bean recipe is something to fascinate everyone with white beans and no longer orange:=) I'm intrigued with your idea of topping it with fat-free sour cream. Thanks for sharing.

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks bethperry! I had it tonight for dinner at it did taste great. I love to top it with fat free sour cream.

    • bethperry profile image

      Beth Perry 5 years ago from Tennesee

      Mmm, sounds delicious! And I like the attractive photos.