A Navy Classic, Reimagined for the Navy’s 251st Birthday

Navy bean soup has a long association with American naval and institutional dining. It is especially well known through the Senate Navy Bean Soup tradition served in the U.S. Capitol. Although its exact origins are difficult to pin down, the dish has endured because it is hearty, economical, and built from dependable pantry staples—qualities that have always mattered when feeding large crews.

As the United States Navy celebrates its 251st birthday in 2026, this classic is a fitting dish to revisit. Navy bean soup represents the practical, comforting side of naval food tradition: simple ingredients transformed into a satisfying meal.

For my version, I kept the spirit of the original but brought a little more chef-driven flavor to the pot. Smoked pork shanks create a deep, smoky broth, while chicken stock adds richness. I purée a portion of the beans and vegetables back into the soup for a naturally creamy texture without adding cream. A touch of MSG enhances the savory flavor, and crispy prosciutto adds a salty, crunchy finish.

The result is a rustic Navy classic with a little extra finesse, perfect for celebrating 251 years of American naval tradition.

Recipe Details

• Yield: 8 servings
• Prep time: 15 minutes
• Cook time: 1 hour 30 minutes to 2 hours
• Total time: Approximately 2 hours
• Difficulty: Easy

Ingredients

For the Soup

• 2 cans (15–15.5 ounces each) navy beans, drained and rinsed
• 2 smoked pork shanks, approximately 2–2½ pounds total
• 8 cups low-sodium chicken stock, plus more as needed
• 1 large yellow onion, small dice
• 2 medium carrots, small dice
• 2 celery ribs, small dice
• 4 garlic cloves, minced
• 2 tablespoons unsalted butter or olive oil
• 2 bay leaves
• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
• ½ teaspoon freshly ground black pepper, plus more to taste
• ¼ teaspoon MSG, adjusted to taste
• ½ teaspoon smoked paprika (optional)
• 1–2 teaspoons Worcestershire sauce (optional)
• Kosher salt, as needed
• 1–2 teaspoons apple cider vinegar or fresh lemon juice

For the Crispy Prosciutto

• 4 ounces thinly sliced prosciutto
• 1 tablespoon chopped fresh parsley
• Extra-virgin olive oil, optional, for finishing

Instructions

1. Sweat the vegetables. Heat the butter or olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7–9 minutes, stirring occasionally, until softened. Add the garlic and smoked paprika, if using, and cook for another 30–45 seconds.
2. Simmer the pork shanks. Add the chicken stock, smoked pork shanks, bay leaves, thyme, and black pepper. Bring to a gentle simmer, then partially cover and cook for 60–90 minutes, or until the meat pulls easily from the bone. Skim excess fat from the surface as needed. Cooking time will vary with the size and tenderness of the shanks.
3. Pull the pork and add the beans. Transfer the shanks to a tray. Remove and discard the bay leaves. When cool enough to handle, pull the meat from the bones and discard the skin, excess fat, and cartilage. Shred or dice the meat. Add the drained navy beans and return the pork to the pot. Simmer gently for 15–20 minutes to bring the flavors together.
4. Purée a portion of the soup. Ladle about 2 cups of beans, vegetables, and broth into a blender and blend until smooth. Stir the purée back into the pot. Alternatively, use an immersion blender for a few short pulses, keeping most of the beans and pork intact. Simmer uncovered for another 5–10 minutes. Add extra stock if the soup becomes too thick.
5. Crisp the prosciutto. Preheat the oven to 375°F (190°C). Arrange the prosciutto in a single layer on a parchment-lined sheet pan. Bake for 8–12 minutes, checking early, until crisp. Transfer to a wire rack or paper towel and allow to cool. Break into rustic shards.
6. Season and serve. Stir in the MSG and Worcestershire sauce, if using. Taste before adding salt, since the smoked pork, stock, and prosciutto can all contribute sodium. Finish with apple cider vinegar or lemon juice to brighten the soup. Adjust the pepper and MSG to taste. Serve in warm bowls topped with crispy prosciutto, parsley, and a light drizzle of olive oil, if desired.

Chef’s Notes

• Keep the texture rustic. Purée about 20–25% of the soup rather than blending the entire pot. This creates a creamy broth while preserving whole beans and tender pieces of pork.
• Let the shanks set the pace. Smoked pork shanks vary in size and tenderness. Simmer until the meat is tender rather than relying on the clock alone. Fully cooked, tender shanks may need less time.
• Season at the end. Smoked pork and prosciutto contribute salt. Use low-sodium stock when possible and adjust the salt only after cooking.
• Do not skip the acid. A small splash of cider vinegar or lemon juice brightens the smoky richness and balances the soup.
• Garnish just before serving. Add the crispy prosciutto at the last minute so it retains its crunch.

Make-Ahead and Storage

The soup can be prepared a day ahead and refrigerated in a covered container. Reheat gently on the stovetop, adding a little chicken stock or water if it has thickened. For the best texture, prepare the crispy prosciutto on the day of serving and add it immediately before eating.