Ham and Navy Bean Soup is a simple, hearty soup that’s full of rich flavor. This ham and bean soup is made with dried navy beans, leftover ham, and lots of chopped vegetables. It’s great for lunch or dinner, and it’s easy to double the recipe to feed a lot of people.
Serve navy bean and ham soup with a wedge salad or a copycat Olive Garden salad and a loaf of homemade garlic bread to make a meal.
As a busy home cook, I love making big batches of soup to have on hand for quick lunches and dinners throughout the week Navy bean soup loaded with smoky ham is one of my favorites But with any leftovers, it’s important to know proper storage methods to keep your food safe. In this article, I’ll provide a complete guide to how long navy bean and ham soup will last in the refrigerator and freezer.
An Overview of Navy Bean Soup Storage
Before getting into the details here are some general navy bean soup storage guidelines
- Store soup in airtight containers in the fridge.
- Navy bean and ham soup lasts 3-4 days in the fridge.
- For longer storage, freeze soup for 2-3 months.
- Reheat leftover soup thoroughly before serving.
The ingredients, prep methods, and storage techniques all impact how long this soup stays fresh. Follow these tips to maximize navy bean and ham soup’s shelf life.
How Long Does Homemade Navy Bean Soup Last in the Fridge?
For best quality, homemade navy bean and ham soup will keep for 3-4 days in the refrigerator. Here are some tips for storing it:
- Allow the soup to cool completely before refrigerating.
- Transfer to airtight containers, leaving 1-inch headspace.
- Store soup in the back of the fridge, not the door.
- If reheating, bring the soup to a full rolling boil before serving.
Once cooked, this soup contains perishable ingredients like cooked beans, vegetables, and ham. Proper refrigeration slows down bacterial growth and spoilage.
Freezing Navy Bean and Ham Soup
For longer term storage, navy bean soup freezes remarkably well. Here’s how:
- Cool soup completely before freezing.
- Transfer to freezer-safe containers, leaving 1-inch headspace.
- Label containers with contents and freeze date.
- Freeze for up to 2-3 months.
- Thaw in fridge before reheating.
Frozen soup lasts much longer than refrigerated, making it perfect for meal prepping. I like to portion soup into single servings so I can pull out one container at a time.
How to Tell if Navy Bean Soup Has Spoiled
With any leftovers, it’s important to watch for signs of spoilage. Here are some indicators navy bean and ham soup has gone bad:
- Off odors
- Sour taste
- Mold growth
- Change in texture or consistency
- Discoloration
If you notice any of these, err on the side of caution and throw the soup away. Don’t taste questionable leftovers.
Serving Navy Bean and Ham Soup Safely
When serving navy bean soup that’s been stored in the fridge or freezer, follow these tips:
- Always reheat soup thoroughly to 165°F.
- Bring soup to a rolling boil for 3-5 minutes.
- Don’t slow cook or just warm soup.
- Only reheat soup once for food safety.
- Discard soup if older than 4 days in the fridge.
Proper reheating kills any bacteria that may develop and makes navy bean soup safe to enjoy again.
Frequently Asked Questions
Here are answers to some common navy bean and ham soup storage questions:
How do you know if navy bean soup has gone bad?
Signs of spoiled soup include foul odors, mold, texture changes, discoloration, and sour taste. If in doubt, throw it out.
Can you freeze leftover navy bean soup?
Yes, navy bean soup freezes very well for 2-3 months. Let thaw overnight before reheating.
Is it safe to reheat navy bean soup twice?
Only reheat soup once for food safety. The second time may allow bacteria to grow.
Does adding ham shorten the soup’s shelf life?
Yes, ham is a perishable meat that reduces the soup’s fridge life to 3-4 days. Without ham, the soup may last 5-6 days.
The Takeaway
With proper refrigeration and reheating, leftover navy bean and ham soup will stay fresh for 3-4 days. For longer storage, freeze soup in airtight containers for up to 2-3 months. Be diligent about watching for signs of spoilage. Follow these tips to safely enjoy navy bean soup again and again.
Why I Love This Recipe
During the cooler fall and winter months, soup night is at least a weekly thing at our house. We often eat soup for dinner, like Tortellini Soup, Greek Lemon Chicken Soup, and Loaded Baked Potato Soup.
Not only does Navy Bean Soup taste great, it’s also a great way to use up ham from your holiday meal. If you have a ham bone you could throw that in there as well. If I miss ham but don’t have any ham steaks left over, I’ll buy a ham steak from the meat department or make Polish sausage or bacon instead.
Easy-to-find ingredients make this ham bean soup. You probably already have some of them in your pantry or can quickly get them at the store.
- You can use pinto beans, great northern beans, or navy beans instead. I like to use dried beans in this soup, but you can use canned beans instead. The recipe only takes 30 minutes to put together. Just be sure to drain and rinse the beans first.
- Mirepoix is the name for chopped onion, celery, and carrots that are used as vegetables. This mix is known as the “holy trinity,” and it’s often used to add flavor to soups and other foods.
- Ham: You can use up ham from a big meal or buy a ham steak or chopped ham at the store. If you have one, you can add a ham bone to the cooking liquid. You can use bacon, Polish sausage, or even chicken instead. To make the beans taste even better, add a hambone or ham hock while they’re cooking if you have one.
- Spices: I used garlic, dried thyme (which I often use in soups), and a bay leaf. If you need to, you can add salt at the end, but the ham is already pretty salty.
- Water—This one seems like a no-brainer, right? You’ll need about 8 cups, but you can add more if the soup is too thick.
Do You Have to Soak Navy Beans For Soup?
The short answer is no, you do not have to soak the beans overnight. Soaking them does drastically reduce the cooking time, but it’s not necessary to make this soup. I covered a few different cooking methods above.
However, soaking the beans overnight softens them so they cook faster and makes them easier to digest. That’s why it’s the method that I use and highly recommend.
There are a few different methods to use to make this soup. The overnight soak method is my preferred method because it provides the best texture for the beans. But there are a couple of other methods I’ve tested that work just as well.
Slow Cooker Navy Bean Soup
- Place all of the ingredients in your slow cooker.
- Cover and cook on LOW for 12 hours.
Note – If you want to impart a little deeper flavor, saute the veggies and garlic first.
30-Minute Navy Bean Soup with Canned Beans
This is a quick and easy way to make your ham and bean soup. I prefer the texture of the dried beans, but this method works in a pinch.
- Saute the veggies and seasonings.
- Add 3 cans of rinsed and drained white beans.
- Add ham and water.
- Simmer for about 20-30 minutes or until beans are soft.