Navy Bean and Kurobuta Ham Soup

BY: Liz Moore

  • cooking-duration 1 Hour
  • servings 4 to 6 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Eating homemade soup made from leftover Kurobuta ham is a delicious tradition and a near spiritual experience. This recipe is easy to make and makes a hearty supper or lunch for a crowd. Serve with some crusty bread and butter for a satisfying meal.


Navy Bean and Ham Soup

  • 1 pound Snake River Farms Kurobuta ham, diced Buy Now

  • 1 pound navy beans, soaked overnight

  • 2 tablespoons unsalted butter

  • 1 white onion, chopped

  • 3 whole carrots, peeled and chopped

  • 3 stalks celery, chopped

  • 2 bay leaves

  • 3 tablespoons chicken base

  • 8 cups water

  • 3 sprigs fresh thyme – tied w/ butcher’s twine

  • 1 teaspoon white pepper

  • 1 teaspoon garlic powder

  • 2 tablespoons corn starch (optional)


In a deep pot, melt the butter and add onion, carrot, celery and bay leaves.
5 minutes
Sauté the vegetables over medium-high heat for several minutes then add diced ham. Cook until ham becomes fragrant then add water, chicken base, thyme, pepper, garlic powder and presoaked navy beans.  
10 minutes
Simmer on medium-low for 1 hour until beans are soft.
60 minutes
Adjust broth to taste with additional salt or pepper. If you desire a thicker consistency, mix cornstarch with a little bit of cold water to form a paste then stir into the soup and continue to cook until it thickens.
5 minutes