Navy Bean Soup With Ham

This was my prep for lunches for the week, so I can’t tell you if it was kid friendly or not, but my husband did eat a bowl one day……you could leave out the ham and use vegetable broth for a vegetarian meal.

Navy Bean Soup with Ham (serves 6-8)


  • 1 lb of dried navy beans, rinsed and soaked according to package directions
  • 2 tsp of olive oil
  • 2 tsp minced garlic
  • 1 large onion, diced
  • 2 c diced celery
  • 4 tsp of herbes de provence seasoning blend
  • 2 quarts of low sodium chicken broth
  • 2 bay leaves
  • salt and pepper to taste
  • 5-6 carrots, peeled and sliced
  • 7 ounces of ham, diced


  1. Heat oil in a large soup pot over medium heat.  Add garlic and onions and celery and saute for 3-5 minutes, until veggies are softening.  Add spice blend and stir, cooking another minute.
  2. Add beans, broth and bay leaves.  Bring to a boil.  Cover. Reduce heat and simmer for 1.5 hours.
  3. Remove cover, stir in ham and carrots, return to boil, then reduce heat and simmer for an additional 30-45 minutes, or until beans are softened and soup is desired consistency.
  4. Remove bay leaves, season with salt and pepper if desired, and serve.  I also like a dash of hot sauce in mine!



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3 Responses to Navy Bean Soup With Ham

  1. Pingback: Weekly Meal Plan, January 30 through February 5, 2017 | Plan Prep Pour

  2. Pingback: Weekly Meal Plan, February 13 through 19, 2017 | Plan Prep Pour

  3. Pingback: 2018 Monday Meal Plan: Week 1 | Plan Prep Pour

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