Navy Bean Soup
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.
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
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