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–+ servings

Quick Southern Ham & Navy Bean Soup with Spicy Cornbread Croutons

This flavorful Southern-style soup combines tender navy beans, smoky ham, and collard greens in a rich broth.
Topped with spicy, buttery cornbread croutons, it's a perfect dinner recipe that balances heartiness with a touch of heat and crunch.
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Cook Time 45 minutes
Course Dinner
Cuisine American, Southern
Servings 4

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.
Keyword collard greens soup, dinner recipe, easy cornbread croutons, ham and bean soup, hearty soup recipe, navy bean soup with ham, quick dinner ideas, southern comfort food, southern soup recipe, spicy soup toppings
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