Navy Bean Ham Soup Recipe

Marie Callendar's Navy Bean Soup

Navy Bean Soup
Navy Bean Soup | Source

Healthy Recipe for Soup

Need a healthy meal for your family? Try this easy quick cook Navy Bean Soup Recipe that I created to imitate my favorite Marie Callendar's meal. I like to eat it with sweet cornbread and honey butter. Here are some tips:

  • Quick Meal: For a meal in 30 minutes, used canned navy beans.
  • Best Taste and Nutrition: If you want to make an even tastier meal from scratch, use dried beans and follow my step by step photo instructions for Quick Cooking White Beans without soaking.
  • Variations: To keep my recipe low fat, I use cut up 97% fat-free ham, but you can also add a ham hock or leftover ham scraps to make this version even tastier. You can also add other vegetables and even a 1/2 cup of white wine for fuller taste.

2.9 stars from 7 ratings of Quick Cook Navy Bean Soup

Cook Time for Navy Bean Soup

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

Ingredients for Navy Bean and Ham Soup

  • 1 lb dry navy beans, or 2 cans drained
  • 1 cup onion, chopped
  • 1/2 cup to 1 cup carrots and/or celery, 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

Navy Bean and Ham Soup Instructions

  1. If using canned beans, total cooking time is 20-30 minutes. Drain beans 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.
  3. Add onion carrots/celery, ham, and herbs (any mix of fresh or dried, you can use Herbes de Provence or Italian). Don't add salt or bouillon yet--it will make bePut back on medium heat and simmer gently for 1-2 hours or until beans are soft.
  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).

Navy Bean and Ham Soup Recipe

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Quick Cooked beans lose enzymes which cause gas, but don't lose healthy minerals and fiber.Step 1: Quick cook navy beans by covering with cold water, boiling for 2 minutes.  Covering with lid and letting sit 20 minutes, then draining. See my Hub Quick Cook White Beans for full photo directionsStep 2: Prepare other ingredients.Step 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).  Step 4: Simmer Navy Bean and Ham Soup. Mix and 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.Step 5: Season Navy Bean and Ham Soup. When beans are soft, you can add bouillon, pepper and tomatoes (optional).  Adjust seasonings to your taste!
Quick Cooked beans lose enzymes which cause gas, but don't lose healthy minerals and fiber.
Quick Cooked beans lose enzymes which cause gas, but don't lose healthy minerals and fiber. | Source
Step 1: Quick cook navy beans by covering with cold water, boiling for 2 minutes.  Covering with lid and letting sit 20 minutes, then draining. See my Hub Quick Cook White Beans for full photo directions
Step 1: Quick cook navy beans by covering with cold water, boiling for 2 minutes. Covering with lid and letting sit 20 minutes, then draining. See my Hub Quick Cook White Beans for full photo directions | Source
Step 2: Prepare other ingredients.
Step 2: Prepare other ingredients. | Source
Step 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).
Step 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
Step 4: Simmer Navy Bean and Ham Soup. Mix and 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.
Step 4: Simmer Navy Bean and Ham Soup. Mix and 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
Step 5: Season Navy Bean and Ham Soup. When beans are soft, you can add bouillon, pepper and tomatoes (optional).  Adjust seasonings to your taste!
Step 5: Season Navy Bean and Ham Soup. When beans are soft, you can add bouillon, pepper and tomatoes (optional). Adjust seasonings to your taste! | Source

Navy Bean and Ham Soup

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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Comments 11 comments

VirginiaLynne profile image

VirginiaLynne 3 years ago from United States Author

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!


Edmund H. Clark 3 years ago

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


Seeker7 profile image

Seeker7 4 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

VirginiaLynne 4 years ago from United States Author

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

akirchner 4 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

VirginiaLynne 4 years ago from United States Author

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

VirginiaLynne 4 years ago from United States Author

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 4 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

Tonipet 4 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

VirginiaLynne 4 years ago from United States Author

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

bethperry 4 years ago from Tennesee

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

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    VirginiaLynne profile image

    Virginia Kearney (VirginiaLynne)1,250 Followers
    304 Articles

    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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