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Navy Bean and Ham Soup Recipe

American · Soup · 135 min total

A hearty, comforting soup made with tender navy beans and smoky ham, perfect for a cold day.

Ingredients

• 1 pound dried navy beans, rinsed and picked over
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound smoked ham hock or ham bone with meat
• 8 cups chicken broth or water
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Place navy beans in a large bowl, cover with water by 2 inches, and soak overnight. Drain and rinse.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add soaked beans, ham hock, broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender.
4. Remove ham hock from pot. When cool enough to handle, shred meat from bone, discarding skin and bone. Return meat to pot.
5. Discard bay leaves. Season soup with salt and pepper to taste. If desired, use an immersion blender to partially puree soup for a creamier texture.
6. Serve hot, garnished with parsley if using.

Tips

• For a quicker version, use canned navy beans (3 cans, drained and rinsed) and reduce simmering time to 30 minutes.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Serve with crusty bread or cornbread.

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