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Rudy’s Navy Bean Soup With Ham

The aroma alone brings me back to weekend afternoons spent with my family. The savory scent of smoked ham mingling with the earthy notes of navy beans would fill our small kitchen, a comforting promise of a hearty meal to come. My grandfather, Rudy, wasn’t a professional chef, but he had a knack for taking simple ingredients and transforming them into something truly special, something filled with love and memories. This soup, his navy bean soup with ham, was a staple in our home, and now a cherished legacy I’m excited to share.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10-12
Yield: 4 quarts
Dietary Type: Hearty Comfort Food

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 cup baby carrots, small chopped
1 1/2 cups sweet onions, small diced (Vidalia, Maya Sweet, etc.)
6 fresh garlic cloves, minced
4 (15 1/2 ounce) cans navy beans, rinsed
4 cups chicken broth or 4 cups chicken bouillon, low sodium
1 lb ham steak, smoked
1 teaspoon liquid smoke
1 teaspoon white pepper (or more, to taste)
1 tablespoon parsley, dried

Equipment Needed

Large soup pot
Blender or immersion blender
Ladle
Cutting board
Chef’s knife
Grill (optional)

Instructions

Heat a large soup pot on medium heat. Make sure the pot is thoroughly heated before adding the oil.
Once the pot is hot, add olive oil. The pot should not be so hot that the oil smokes.
Add chopped carrots and sauté for a few minutes until slightly softened. This step helps to release their natural sweetness.
Add diced onions, stir occasionally. Allow the onions to cook with the carrots, becoming fragrant and translucent.
If desired, while the vegetables sauté in the pot, the ham steak may be grilled for 3-4 minutes on each side. This is not strictly necessary, as the steak is already fully cooked, but grilling enhances the flavor and texture of the meat. The slight char adds a depth of smokiness to the final soup.
When the onions are translucent, add the garlic and allow it to soften for a minute or two but don’t let the garlic burn. Burnt garlic can impart a bitter taste to the soup, so watch it closely.
Trim and dice the ham, removing as much of the fat as possible. While some fat adds flavor, too much can make the soup greasy. Aim for small, uniform pieces for even distribution.
Add the remaining ingredients (navy beans, chicken broth, liquid smoke, white pepper, and parsley) to the pot and stir. Ensure all ingredients are well combined.
Using a ladle, carefully remove about half of the soup mixture to a blender. Be careful when blending hot liquids.
With the lid firmly covering the blender, and with one hand on top of the blender to keep it secure, puree the soup mixture. Blending half the soup gives it a creamy texture while still retaining some chunky pieces for interest. An immersion blender can be used directly in the pot, which reduces cleanup!
Return the puree to the soup pot. Gently pour the blended soup back into the pot, stirring to incorporate it evenly with the unblended portion.
Increase heat to medium high until soup gently boils, then reduce heat to simmer. Keep a close eye during the boiling stage to prevent scorching on the bottom of the pot.
Allow soup to simmer for about 20 minutes, uncovered, and stir occasionally. This allows the flavors to meld and deepen. Simmering uncovered helps to slightly reduce the soup and thicken it.
Do not add salt or other seasoning until after the soup has simmered. Much of the salt from the ham will simmer out and flavor the soup, so it is not necessary to add salt initially.
Taste and adjust seasonings before serving. Add white pepper to taste. The white pepper adds a subtle heat and complements the other flavors beautifully.
For a thicker soup, continue to simmer an additional 5-10 minutes, stirring occasionally. For a thinner soup, add a few ounces of water or chicken broth. Adjust the consistency to your preference.
To “stretch” this recipe and get an additional 1-2 servings, simply add one additional can of Navy beans and about 4-6 more ounces chicken broth (or water) at the appropriate step. Adjust seasoning to taste.

Expert Tips & Tricks

Smoked paprika can be added for an extra layer of smoky flavor if you don’t grill the ham. Just a half-teaspoon will do the trick.
If you don’t have sweet onions, a pinch of sugar can help balance the flavors of regular yellow onions.
For a smoother soup, blend a larger portion of the soup or use an immersion blender directly in the pot, being careful to avoid splattering.
If the soup is too thick, add chicken broth or water a little at a time until you reach the desired consistency.
To prevent the soup from sticking to the bottom of the pot, use a heavy-bottomed pot and stir frequently, especially during the simmering process.

Serving & Storage Suggestions

Serve Rudy’s Navy Bean Soup with Ham hot, garnished with a sprig of fresh parsley and a dollop of sour cream or a drizzle of olive oil. Crusty bread or grilled cheese sandwiches make excellent accompaniments.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. To reheat, thaw the soup in the refrigerator overnight and then gently heat it on the stovetop, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	352.8 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	5.6 g	8%
Saturated Fat	1.2 g	6%
Cholesterol	20.4 mg	6%
Sodium	1308.8 mg	54%
Total Carbohydrate	50.4 g	16%
Dietary Fiber	19.1 g	76%
Sugars	2.6 g	N/A
Protein	25.7 g	51%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. Consider adding smoked paprika to mimic the smoky flavor.
Add other vegetables such as celery, potatoes, or bell peppers for added texture and nutrition.
Spice it up by adding a pinch of red pepper flakes or a dash of hot sauce.
For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving.

FAQs (Frequently Asked Questions)

Q: Can I use dried navy beans instead of canned?
A: Yes, you can! You’ll need to soak 1 pound of dried navy beans overnight, then cook them until tender before adding them to the soup.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the vegetables first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I prevent the soup from being too salty?
A: Rinse the canned navy beans thoroughly and wait to add salt until after the soup has simmered, as the ham can be quite salty.

Q: What can I substitute for liquid smoke?
A: If you don’t have liquid smoke, you can use smoked paprika or bacon bits to add a smoky flavor.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.

Final Thoughts

Rudy’s Navy Bean Soup with Ham is more than just a recipe; it’s a taste of home, a warm hug on a cold day, and a reminder of the simple joys in life. I encourage you to try this recipe and share it with your loved ones. Feel free to adapt it to your own preferences and make it your own family tradition. Whether you enjoy it on a quiet weeknight or serve it at a festive gathering, I hope this soup brings you as much comfort and joy as it has brought me over the years. Don’t hesitate to pair it with a crusty bread and a simple salad for a complete and satisfying meal. Enjoy!

Rudy’s Navy Bean Soup With Ham Recipe