Navy Bean Soup With Ham and Spinach

Navy Bean Soup With Ham and Spinach
Diana Rattray
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 8 servings
Nutrition Facts (per serving)
501 Calories
8g Fat
79g Carbs
32g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 501
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 18mg 6%
Sodium 672mg 29%
Total Carbohydrate 79g 29%
Dietary Fiber 23g 82%
Protein 32g
Calcium 264mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A hearty bean soup is an essential dish to have in your arsenal for everyday meals, and this quick and easy version will delight even the pickiest eaters. Serve with cornbread or some crusty rolls for a delicious meal, or pair the soup with a sandwich for a delicious lunch.

Use leftover ham or corned beef, or make it with browned sliced or crumbled Italian sausage. Fresh spinach and diced tomatoes add color and flavor as well.

The soup is an excellent choice for a game day gathering, tailgating event, or potluck dinner. Double the recipe and transfer the cooked soup to a crock pot for serving.


  • 2 tablespoons olive oil
  • 1 large onion
  • 8 ounces ham
  • 4 cloves garlic, minced
  • 3 cups chicken broth (low sodium)
  • 1 (14.5-ounce) can tomatoes (chopped)
  • 1 (14.5-ounce) can stewed tomatoes (broken up)
  • 2 (15-ounce) cans navy beans or other white beans (drained and rinsed)
  • 1 tablespoon chopped parsley (1 teaspoon if using dried)
  • 1 teaspoon dried leaf basil (or 1 tablespoon chopped fresh basil)
  • 1/2 teaspoon dried Italian herb blend (or oregano)
  • 6 ounces spinach
  • Kosher salt and pepper, to taste
  • Optional Garnish: 1 to 2 tablespoons chopped fresh parsley
  • Optional Garnish: 1 to 2 tablespoons sliced green onions

Steps to Make It

  1. Peel and chop the onion. Dice the ham.

  2. Heat the olive oil in a large saucepan over medium heat.

  3. When the oil is shimmering, add the chopped onion and diced ham. Cook for about 3 to 4 minutes, or until the onion is translucent.

  4. Add the minced garlic to the pan and cook for about 1 minute longer, stirring constantly.

  5. Add the chicken broth, tomatoes, stewed tomatoes, drained beans, 1 tablespoon of chopped parsley, fresh or dried basil, and the Italian herbs or oregano. Bring to a boil; reduce heat to low and simmer for 5 minutes.

  6. Chop the spinach roughly and add it to the soup mixture; cook for about 1 minute longer.

  7. Taste and add salt and pepper, as needed.

  8. Garnish servings with fresh chopped parsley or sliced green onions, if desired.

Recipe Variations

  • Swiss chard makes a tasty replacement for the spinach, or use chopped fresh or frozen kale or mixed greens.
  • For extra color and subtle sweetness, add 1/2 cup of diced carrots and 1/4 cup of diced celery to the olive oil and sauté them along with the onion.