When dinner time rolls around, it’s easy to feel stuck in a rut of uninspired dishes. If you’re craving something hearty yet packed with bold flavors, this Southern-inspired recipe for ham and navy bean soup with spicy cornbread croutons is the perfect solution.
This dish combines comforting ingredients with a spicy twist, making it ideal for anyone who loves robust, satisfying meals.
Why This Recipe Is Perfect for Dinner
This isn’t just another bean soup—it’s a one-pot wonder that checks all the boxes for a satisfying dinner. Packed with tender ham, savory navy beans, and nutrient-rich collard greens, it’s a powerhouse of flavor and nutrition.
The spicy cornbread croutons add a delightful crunch and fiery kick that elevate the entire dish, making it far more exciting than your average soup recipe.
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Plus, it’s quick to prepare! The soup itself comes together in under an hour, and the croutons are baked to golden perfection while the soup simmers.
This means you can have a restaurant-quality dinner on the table with minimal effort—perfect for busy weeknights.
Customizing This Recipe to Suit Your Needs
Whether you’re cooking for family, hosting a casual dinner party, or meal-prepping for the week ahead, this recipe is versatile enough to meet your needs. Here are a few ways to customize it:
- Make It Vegetarian: Skip the ham and use vegetable broth instead of water. You can add smoked paprika or liquid smoke to mimic the savory depth of flavor.
- Gluten-Free Option: Use gluten-free cornbread for the croutons. It’s an easy swap that doesn’t sacrifice taste.
- Low-Carb Version: Skip the cornbread croutons and add an extra handful of collard greens or spinach to keep the dish hearty and satisfying.
- Extra Heat: Love spicy food? Increase the amount of hot sauce in the crouton recipe or add a dash directly to the soup.
These modifications make it easy to cater the recipe to various dietary needs without compromising its bold Southern flavor.
Tips for Perfect Execution
Getting this recipe just right is simple if you keep a few tips in mind:
- Toast Your Croutons with Care: The spicy cornbread croutons are a standout feature of this dish, so be sure to toast them until they’re golden and crispy. Keep a close eye on them in the oven to prevent burning.
- Mash Some Beans: Once the beans have simmered, mashing a portion of them will thicken the soup and give it a creamy texture without the need for added cream or flour.
- Freeze for Later: This soup freezes exceptionally well. Store it in individual portions for a quick and hearty dinner on busy nights. Just freeze the croutons separately and re-toast them before serving.
Why You’ll Love It
This ham and navy bean soup is the ultimate comfort food, yet it feels elevated enough for special occasions. The combination of smoky ham, tender beans, and slightly spicy croutons delivers layers of flavor that will have everyone reaching for seconds.
It’s a dinner recipe that feels both familiar and exciting, making it a go-to choice for any night of the week.
So if you’re ready to shake up your dinner routine, give this recipe a try. With its irresistible flavors and easy preparation, it’s sure to become a staple in your household!
Quick Southern Ham & Navy Bean Soup with Spicy Cornbread Croutons
Equipment
- Half sheet pan
- Large pot
Ingredients
- 2 tablespoons unsalted butter melted
- 2 teaspoons hot sauce e.g., Frank’s, plus more for serving
- 6 ounces cornbread homemade or store-bought, cut into ¾-inch cubes (2 cups)
- 2 tablespoons extra-virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 celery stalk diced
- 1 pound slab ham cut into 1-inch cubes
- 1 15-ounce can navy beans, drained and rinsed
- 1 red bell pepper seeded and diced
- 2 cups sliced collard greens
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Prepare the Cornbread Croutons:Set your oven to 300°F and preheat.Mix the melted butter with the hot sauce in a small bowl. Use a brush to coat all sides of the cornbread cubes with this mixture.Arrange the coated cubes on a rack placed over a half-sheet pan. Bake for 30 minutes, flipping the cubes occasionally to ensure even crisping. Once done, take them out of the oven and let them cool on the rack.
- Start the Soup Base: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, minced garlic, and celery. Cook, stirring occasionally, until the vegetables soften and begin to turn golden, about 10 to 15 minutes.
- Add the Main Ingredients: Pour in the water and add the ham cubes, navy beans, diced red bell pepper, and collard greens. Stir in the paprika, kosher salt, and black pepper to season the soup.
- Simmer and Thicken: Bring the soup to a gentle simmer and let it cook for 15 to 20 minutes. Use the back of a spoon to mash some of the beans directly in the pot, which will naturally thicken the broth. Stir occasionally to prevent sticking.
- Finish and Serve: Taste the soup and adjust the seasoning as needed. Ladle the hot soup into serving bowls, adding a drizzle of hot sauce on top for extra spice, if desired. Garnish each bowl with the crispy cornbread croutons.
Notes
- For a vegetarian option, substitute the ham with smoked paprika or liquid smoke and add extra beans for protein.
- Freeze leftover soup and croutons separately. Defrost and crisp the croutons under the broiler before serving.
- Fresh cranberry beans can replace canned navy beans if available.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.