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WWII Navy Bean Soup

January 29, 2026

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Navy Bean soup

Navy Bean Soup (A Big Pot of Comfort for Busy Weeknights)

If you’re craving a warm, filling meal that’s easy on your wallet and your schedule, Navy Bean Soup is a classic for a reason. It’s hearty, protein-packed, and made with simple pantry staples—perfect for busy professionals who want leftovers, and for older adults looking for a nourishing, no-fuss dinner.

Why is it called Navy Bean Soup?

Navy beans (also called pea beans or haricot beans) are small, white, economical beans that became a reliable source of protein during rationing and lean times. Over time, they were widely known as “navy beans” because they were a staple in the U.S. Naval diet during the second half of the 19th century. The Navy’s original soup was simply called Bean Soup, and it was served regularly to Navy members during World War II. That original version used ham stock (instead of chicken broth)—and you’ll find a ham stock recipe at the end of this post if you want the most traditional flavor.
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Prep Time 15 minutes
Cook Time 2 hours
Beans soaking: per package directions 8 hours
Total Time 10 hours 15 minutes
Servings: 8 people
Course: Soup
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main Soup
  • 3 cups 1-1/2 pounds dried navy beans (pre-soak according to package directions)
  • 1 can 14-1/2 ounces diced tomatoes, undrained
  • 1 large onion chopped
  • 1 to 2 meaty smoked ham hocks best, OR 1 cup diced cooked ham
  • 2 cups chicken broth OR ham stock (recipe below)
  • 2-1/2 cups water
  • Salt and pepper to taste
  • 2-3 cloves
  • 1/2 cup instant potatoes optional, for thickening
  • Minced fresh parsley optional, for garnish
Recommended add-ins if you’re NOT using ham stock (for deeper flavor):
  • 2 garlic cloves
  • 2 tsp Better Than Bouillon Ham Base
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 bay leaf

Equipment

  • 1 Large pot or Dutch oven (at least 6-quart is ideal)
  • 1 Colander/strainer (to drain and rinse soaked beans)
  • 1 Large bowl or pot (for soaking the beans)
  • Cutting board + sharp knife (for chopping onion and prepping meat)
  • Measuring cups (for beans, broth, and water)
  • Wooden spoon or ladle (for stirring and serving)
  • 1 Blender or food processor (if you plan to puree some beans to thicken)
  • 1 Small saucepan + whisk (if you’re making a flour roux)

Method
 

Step-by-Step Instructions (Simple and Reliable)
  1. Soak the beans
  2. Rinse and sort the beans, then soak them according to the package directions.
Build the soup base
  1. Drain and rinse the soaked beans (discard the soaking liquid). Add beans to a Dutch oven (or large soup pot).
  2. Then add: diced tomatoes with juice, chopped onion, ham hock(s) (or diced ham), cloves, chicken broth or ham stock, water, salt, pepper, and optional ingredients you’re using (garlic, bouillon base, seasonings, bay leaf).
Bring everything to a boil.
  1. Simmer until tender
  2. Reduce heat, cover, and simmer until the beans are tender, about 1 to 2 hours.
  3. Tip: If the soup gets too thick while simmering, add more water as needed.
  4. Remove the ham hock and let it cool until it’s safe to handle. Pull the meat from the bone, discard the bone, and cut the meat into bite-sized pieces.
  5. Finish and warm through
  6. Return the meat to the pot and heat through. Then choose a thickening option below (if desired). Garnish with minced parsley if you like.
3 Easy Ways to Thicken Navy Bean Soup. Choose whichever fits your time and pantry:
  1. Blend some beans: Let soup cool slightly, then scoop out a portion of beans and puree in a blender or food processor. Stir back into the pot.
  2. Instant potatoes: Stir in instant potatoes a little at a time until it’s your preferred thickness.
  3. Flour roux: Make a flour roux and add it to the soup when you add the chopped meat, then stir and heat until thickened.
Presentation Tips (Small Touches, Big Payoff)
  1. Brighten the bowl: A sprinkle of parsley adds fresh color and makes it look “restaurant-ready.”
  2. Serve it smart: Pair with toast, crackers, or a simple side salad for a balanced meal.
  3. Make it easy to reheat: Store in individual containers so lunches are grab-and-go.

Notes

Cooking for Two?

 
This soup is fantastic for leftovers. Freeze serving-size portions so you can enjoy a quick, homemade meal later—no extra cooking required.
Navy Bean Soup is the kind of recipe that earns a permanent spot in your rotation—simple, satisfying, and budget-friendly, with leftovers that taste even better the next day.
If you try it, let us know how you made it your own—did you go classic with ham stock, or keep it simple with chicken broth and pantry seasonings?

Recipe for Ham Stock

Recipe for Ham Stock

That original navy Bean Soup recipe used ham stock (instead of chicken broth)—Traditional Flavor Booster)for the most traditional flavor.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 17 minutes
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 ham bones OR 1 large ham hock
  • 1 gallon water 16 cups
  • 1 onion chopped
  • 3/4 cup celery chopped
  • 1 cup carrots chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bay leaf

Equipment

  • 1 large stock pot
  • knife and cutting board
  • 1 metal strainer

Method
 

  1. In a big stock pot, sauté the vegetables in 1 tablespoon olive oil or butter for a few minutes.
  2. Add water, salt, pepper, bay leaf, and ham hocks/bones. Bring to a boil.
  3. Reduce heat and simmer, stirring occasionally, allowing the stock to reduce and concentrate for about 3 hours.
  4. Strain the stock. Remove ham hocks/bones, pull off the meat, cut into bite-sized pieces, and reserve the meat to add to your soup near the end.