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Navy Bean Soup Recipe

American · Soup · 135 min total

A hearty and comforting soup made with navy beans, vegetables, and ham, perfect for a cozy meal.

Ingredients

• 1 pound dried navy beans
• 8 cups water
• 1 ham hock or 1 cup diced ham
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons olive oil

Instructions

1. Rinse the navy beans and pick over to remove any debris. Soak beans overnight in enough water to cover by 2 inches, or use the quick-soak method: bring beans and water to a boil, boil 2 minutes, remove from heat, cover and let stand 1 hour. 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 the soaked beans, 8 cups water, ham hock (or diced ham), bay leaf, 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 the ham hock if used. When cool enough to handle, shred any meat from the bone and return to the pot. Discard bone and bay leaf.
5. Season with salt and pepper to taste. For a creamier soup, mash some of the beans against the side of the pot or use an immersion blender to partially puree.
6. Simmer for an additional 10 minutes to blend flavors. Adjust consistency with water if too thick.

Tips

• To make it vegetarian, omit ham and use vegetable broth instead of water; add 1 teaspoon smoked paprika for depth.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Serve with crusty bread or cornbread for a complete meal.

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