Picture a chilly evening, the aroma of savory ham and tender navy beans simmering gently on the stove, filling your home with warmth and comfort.
This Navy Bean and Ham Soup is a breeze to whip up, offering a hearty embrace with every spoonful.
As the beans soften and the flavors meld, the soup transforms into a cozy, nourishing delight.
Join me in bringing this comforting dish to life.
Kitchen Tools Required
- 1 large pot
- 1 large spoon
- 1 knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound dried navy beans
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 ham hock or 2 cups cooked ham, diced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Navy Bean and Ham Soup, here is a suggested timeline:
- Reading and Initial Preparation (10 minutes)
- Read through the recipe to understand the steps and gather all ingredients and equipment.
- Rinse the navy beans under cool water and remove any debris.
- Prep Work (20 minutes)
- Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
- If using cooked ham, dice it. If using a ham hock, set it aside for later use.
- Cooking Time (2 hours)
- 0:00 – 0:10 (10 minutes)
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and sliced celery and cook until softened (about 5 minutes).
- Stir in the minced garlic and cook for 1 minute.
- 0:10 – 0:20 (10 minutes)
- Add the ham hock or diced ham to the pot, stirring to combine.
- Pour in the chicken broth and add the bay leaves, thyme, and black pepper.
- Bring the mixture to a boil.
- 0:20 – 2:20 (2 hours)
- Reduce the heat to low and allow the soup to simmer for about 2 hours until the beans are tender.
- Final Steps and Resting Time (10 minutes)
- 2:20 – 2:30 (10 minutes)
- If using a ham hock, remove it, shred any meat, and return it to the pot.
- Season the soup with salt to taste and remove the bay leaves.
- Stir in the chopped fresh parsley.
- Let the soup rest for 10 minutes before serving.
- Serving
- After the resting period, ladle the soup into bowls and serve hot.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Rinse the navy beans under cool water and remove any debris.
In a large pot, heat olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery, cooking until softened.
Stir in the minced garlic and cook for 1 minute.
Add the ham hock or diced ham to the pot, stirring to combine.
Pour in the chicken broth and add the bay leaves, thyme, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer.
Simmer the soup for about 2 hours, or until the beans are tender.
Remove the ham hock, if used, shred any meat, and return it to the pot.
Season the soup with salt to taste and remove the bay leaves.
Stir in the chopped fresh parsley before serving.
Let the soup rest for 10 minutes before ladling into bowls.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the rich broth.
- Side Salad: Serve alongside a fresh green salad for a light and invigorating contrast.
- Cornbread: Enjoy with a piece of sweet cornbread to complement the savory flavors of the soup.
- Pickles: Add a small side of pickles for a tangy bite that cuts through the richness.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top for an extra layer of flavor.
Storage
Store leftover Navy Bean and Ham Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Freezing
To freeze Navy Bean and Ham Soup, cool it completely.
Then, portion into airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Thaw and reheat thoroughly.
Reheating
To reheat Navy Bean and Ham Soup, use low heat on the stovetop.
Stir occasionally.
Alternatively, microwave individual portions, covered, on medium power.
This prevents uneven heating or drying out.
Final Thoughts
Navy Bean and Ham Soup is a hearty and comforting dish that’s perfect for any season.
The combination of tender navy beans and flavorful ham creates a satisfying meal that will warm you from the inside out.
With a total cooking time of just over two hours, this soup is relatively easy to prepare and well worth the wait.
By following the recipe and incorporating the extra tips, you can customize the soup to your liking, ensuring a delicious result every time.
Whether enjoyed as a main course or a starter, this classic American soup is sure to become a favorite in your household.
Frequently Asked Questions
Can I Use Canned Beans Instead of Dried Navy Beans?
You can use canned beans; just drain and rinse them before adding. They’ll cut down on cooking time and still pair well with the savory ham. Adjust seasoning as canned beans might alter the soup’s saltiness.
How Can I Make This Soup Vegetarian?
To make it vegetarian, swap the ham with smoked paprika for depth and use vegetable broth instead of chicken broth. Enhance flavor with additional herbs like rosemary or thyme, and add more vegetables for texture and nutrition.
What Can I Substitute for Ham if I Don’t Eat Pork?
You can substitute the ham with smoked turkey or chipotle peppers for a similar smoky depth. Consider adding liquid smoke or smoked paprika to enhance the flavor profile and pair with robust vegetables like mushrooms or eggplant.
How Do I Thicken the Soup if It’s Too Thin?
To thicken your soup, mash some beans, then stir them back in. Alternatively, mix a slurry of flour or cornstarch with water. For a creamy texture, add a touch of cream or pureed vegetables.
Can I Use an Instant Pot for This Recipe?
You can use an instant pot for this recipe. It intensifies flavors and reduces cooking time. Sauté vegetables first, then pressure cook all ingredients for about 30 minutes. Release pressure naturally for best texture and seasoning infusion.
Navy Bean and Ham Soup
Equipment
- 1 Large pot
- 1 large spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound dried navy beans
- 1 tablespoon olive oil
- 1 large onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 4 cloves garlic minced
- 1 ham hock or 2 cups cooked ham, diced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- salt to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Rinse the navy beans under cool water and remove any debris.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, sliced carrots, and sliced celery, cooking until softened.
- Stir in the minced garlic and cook for 1 minute.
- Add the ham hock or diced ham to the pot, stirring to combine.
- Pour in the chicken broth and add the bay leaves, thyme, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer.
- Simmer the soup for about 2 hours, or until the beans are tender.
- Remove the ham hock, if used, shred any meat, and return it to the pot.
- Season the soup with salt to taste and remove the bay leaves.
- Stir in the chopped fresh parsley before serving.
- Let the soup rest for 10 minutes before ladling into bowls.
Notes
