Navy Bean Soup

iamwinfred

This navy bean soup fills the whole kitchen with a smoky, savory aroma before you even sit down. It leans on pantry staples and a smoked ham hock to build a broth that tastes like it simmered all day, because it basically did. Naturally thick and creamy once the beans break down, this budget-friendly soup is packed with protein and fiber, freezes beautifully, and is the ultimate cozy comfort food for cold weather.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Soup

Cuisine American

Servings servings

Calories 280 kcal

Equipment

Large Dutch oven or heavy stockpot heavy bottomed for even cooking
Cutting board
Sharp knife
Wooden spoon
Colander
Measuring cups and spoons
Immersion blender optional, for a creamier finish

Ingredients

1 pound dried navy beans sorted and rinsed
1 smoked ham hock about 1 to 1.5 pounds, or a leftover ham bone with meat attached
1 large yellow onion diced
2 medium carrots diced
2 stalks celery diced
3 cloves garlic minced
8 cups low sodium chicken broth or water
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
salt to taste, added at the end
2 tablespoons olive oil or butter
fresh parsley chopped, for garnish

Instructions

Rinse navy beans in a colander, sort and discard any shriveled beans or debris. Soak beans in cold water for 6-8 hours or overnight, then drain.
Heat olive oil or butter in a Dutch oven over medium heat. Add onion, carrots, and celery and cook for 6-8 minutes until softened. Add garlic and cook for 1 minute more.
Add soaked beans, ham hock, broth, bay leaves, thyme, and pepper to the pot. Bring to a boil, reduce heat to low, and simmer covered with lid ajar for 2-2.5 hours until beans are tender and meat is falling off the bone.
Remove ham hock, let cool, then shred meat and discard skin, fat, and bone. Stir shredded ham back into the soup and remove bay leaves.
For a thicker soup, mash some beans against the pot or use an immersion blender for a few pulses. Season with salt to taste and garnish with fresh parsley.

Notes

Always sort through dried beans before soaking, as small stones occasionally sneak into the bag.
Don't add salt too early, since it can toughen bean skins during a long simmer.
Keep the simmer gentle rather than a rolling boil, which helps the beans cook evenly without falling apart.
Mash a portion of the beans for a naturally thick, creamy broth without any dairy.
Taste and adjust seasoning again just before serving, since flavors mellow and change as the soup simmers.
This soup freezes wonderfully for up to three months.
Swap the ham hock for a leftover ham bone or diced deli ham for a quicker version.
For a vegetarian version, skip the ham and use vegetable broth with a splash of smoked paprika for depth.
Add a handful of chopped kale or spinach during the last 10 minutes for extra greens.
If the soup seems too thick after resting, stir in an extra splash of broth or water to loosen it up.

Nutrition

Serving: 1BowlCalories: 280kcalCarbohydrates: 35gProtein: 18gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 620mgPotassium: 550mgFiber: 11gSugar: 4gVitamin A: 45IUVitamin C: 8mgCalcium: 8mgIron: 15mg

Keyword comfort food soup, easy soup recipe, ham and bean soup, hearty bean soup, navy bean soup