Gluten-Free Ham and Navy Bean Soup
Published Nov 28, 2025
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Comfort in a bowl
There’s something comforting about making a big pot of soup from leftovers—especially after the holidays. When celebrations wind down, we often find ourselves with plenty of leftover ham in the fridge and maybe even a ham bone waiting to be used. This Gluten-Free Ham and Navy Bean Soup is the perfect way to turn those leftovers into a cozy, nourishing meal that everyone will love.
Table of Contents
Made with Mountain High Organics Gourmet Essential Navy Beans, this soup is wholesome, hearty, and naturally gluten-free. The beans simmer to creamy perfection alongside tender chunks of ham and a flavorful ham bone, creating a rich broth that feels like comfort in every bite.
Our ham had a dark glaze on it, which contributed to the reddish color of the soup. Depending on the glaze (if any), the soup will be more of a creamy color.
What You’ll Need
You don’t need many ingredients to create this satisfying, holiday-worthy dish.
- Mountain High Organics Gourmet Essential Navy Beans (1 bag, 16 ounces): The foundation of this recipe—these high-quality beans are creamy and flavorful.
- Water (8 cups): Used for soaking and cooking the beans.
- Olive oil or avocado oil (2 tablespoons): For sautéing and adding richness.
- White onion (1 large, diced): Adds depth and a subtle sweetness.
- Leftover ham bone: Infuses the soup with smoky, savory flavor.
- Cooked ham (2 cups, chopped): A delicious way to use up leftover ham from the holidays.
- Gluten-free chicken stock (6 cups): Builds a hearty, flavorful base.
- Bay leaves (2): Add classic slow-simmered aroma.
- Celery seed (½ teaspoon): Enhances flavor without overpowering.
- Sea salt (1 teaspoon) and freshly ground black pepper (½ teaspoon): Season to taste.
- Chopped white onion and parsley: For a fresh, colorful garnish.
Tips and Variations
- Make it creamy: Blend one cup of soup and stir it back in for a thicker, creamier consistency.
- Add vegetables: Carrots, celery, or even kale make great additions for extra nutrition and flavor.
- Enhance the smokiness: Stir in a pinch of smoked paprika or use a smoked ham bone for added depth. Or add a smoked turkey leg (don’t forget to remove it before serving).
- Store it for later: This soup tastes even better the next day and freezes beautifully for up to 3 months.
Frequently Asked Questions
Can I skip soaking the beans?
You can use the quick-soak method if you’re short on time, but soaking overnight helps the beans cook more evenly.
What if I don’t have a ham bone?
No problem! Use a bit more chopped ham or add an extra cup of chicken stock for a flavorful broth.
Can I make it vegetarian?
Yes. Skip the ham and ham bone, and use vegetable stock instead of chicken stock. You can even add mushrooms for a savory depth of flavor.
Is this soup gluten-free?
Yes! Every ingredient in this recipe is naturally gluten-free, from the Mountain High Organics navy beans to the stock and seasonings.
Perfect for the Post-Holiday Season
After the holidays, when the kitchen is full of leftovers, this Gluten-Free Ham and Navy Bean Soup is a simple and satisfying way to give that ham a second life. It’s a recipe that feels like home—warm, nourishing, and perfect for sharing.
Serve it bubbling hot on a chilly day, and watch it disappear. Comfort food doesn’t get any easier (or more delicious) than this!
For more cozy soup recipes, let us suggest:
Loaded Plant Based Cauliflower Soup
Gluten-Free Ham and Navy Bean Soup
Ingredients
- 1 bag (16 ounces) Mountain High Organics Gourmet Essential Navy Beans
- 8 cups water, divided
- 2 tablespoons olive oil or avocado oil
- 1 large white onion, diced (plus extra for garnish)
- 1 leftover ham bone
- 2 cups chopped cooked ham
- 6 cups gluten-free chicken stock
- 2 bay leaves
- ½ teaspoon celery seed
- 1 teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
Soak the Beans (Overnight Method):
- Place the navy beans in a large bowl and cover with 6 cups of water. Let them soak overnight (8–12 hours), then drain and rinse before cooking.
Quick-Soak Method (if you forgot to soak):
- Add the beans to a large pot with 6 cups of water. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
- In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced white onion and sauté for 3–4 minutes, until translucent. Add the ham bone, chopped ham, soaked beans, and chicken stock. Stir to combine. Add bay leaves, celery seed, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover partially and simmer for 1½ to 2 hours, stirring occasionally, until the beans are tender and the soup thickens naturally .For a thicker soup, you can either mash some of the beans with a wooden spoon on the inside of the pot, or let simmer uncovered until desired thickness.
- Remove the ham bone and bay leaves. If desired, shred any meat from the bone and return it to the pot. Adjust seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls and garnish with a sprinkle of diced white onion and fresh parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
