Picture a steaming bowl of navy bean soup, with its rich aroma of tender beans, smoky ham, and earthy vegetables wafting through the air.
This comforting, hearty dish is surprisingly easy to prepare and perfect for a cozy evening.
Simple ingredients transform into a flavorful, nourishing meal as they simmer gently together.
Let’s bring this dish to life and fill your home with its warmth and delicious scent.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 ladle
Ingredients
- 2 cups dried navy beans
- 8 cups water
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 smoked ham hock
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing Navy Bean Soup, follow this timeline:
Day Before Cooking:
1. 8:00 PM: Begin soaking the navy beans overnight. This step requires no active time, just preparation.
Day of Cooking:
- 9:00 AM: Drain and rinse the navy beans.
- 9:10 AM: Start prepping ingredients. Chop the onion, mince the garlic, dice the carrots, and dice the celery. This should take about 15 minutes.
- 9:25 AM: Heat 1 tablespoon of olive oil in a large pot over medium heat.
- 9:30 AM: Add the chopped onion to the pot and cook until translucent, about 5 minutes.
- 9:35 AM: Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes.
- 9:40 AM: Add the soaked navy beans, smoked ham hock, chicken broth, salt, pepper, and bay leaf to the pot.
- 9:45 AM: Bring the mixture to a boil. This should take around 5 minutes.
- 9:50 AM: Reduce the heat to a simmer. Cook for 1.5 to 2 hours, checking occasionally. During this time, you can prepare other tasks or activities.
- 11:50 AM: Check the tenderness of the beans. If they’re tender, proceed to the next step. If not, continue simmering for another 10-15 minutes.
- 12:00 PM: Remove the ham hock and bay leaf from the soup.
- 12:05 PM: Shred the ham from the hock and return it to the pot, discarding any bones and the bay leaf.
- 12:10 PM: Stir in 1 tablespoon of fresh parsley.
- 12:15 PM: Let the soup rest for 15 minutes before serving.
Additional Time:
– Reading Recipe: Spend about 5-10 minutes prior to starting the prep work to thoroughly read through the recipe and verify all ingredients and equipment are ready.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup.
Recipe Instructions
Rinse and sort the navy beans, then soak them in water overnight.
Drain and rinse the beans again.
In a large pot, heat olive oil over medium heat.
Add chopped onion and cook until translucent.
Stir in minced garlic, diced carrots, and diced celery, and cook for 5 minutes.
Add the soaked beans, smoked ham hock, chicken broth, salt, pepper, and bay leaf to the pot.
Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beans are tender.
Remove the ham hock and bay leaf from the soup.
Shred the ham from the hock and return it to the pot, discarding any bones and the bay leaf.
Stir in fresh parsley and let the soup rest for 15 minutes before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the flavorful broth.
- Green Salad: Add a revitalizing side by serving a simple green salad with a light vinaigrette.
- Cornbread: Complement the soup’s savory flavors with a slice of sweet cornbread.
- Grilled Cheese: A gooey grilled cheese sandwich makes for a hearty and comforting accompaniment.
- Roasted Vegetables: Serve with a side of roasted seasonal vegetables for added texture and nutrition.
Storage
Store leftover navy bean soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Thaw before reheating.
Freezing
To freeze Navy Bean Soup, let it cool completely.
Portion into airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
When reheating navy bean soup, use low heat on the stovetop for even warming.
Stir occasionally to prevent sticking.
Add a splash of water or broth if it thickens.
Final Thoughts
Navy bean soup is a comforting and hearty dish that warms both the body and soul.
With its simple ingredients and rich flavors, it makes for a perfect meal any day of the week.
Be sure to adjust the seasoning to your liking and consider mashing some beans for a creamier consistency.
Enjoy this American classic with a slice of crusty bread or a side salad for a complete meal.
Frequently Asked Questions
Can I Make Navy Bean Soup Vegetarian?
Absolutely, you can make it vegetarian. Omit the ham hock and use vegetable broth instead of chicken broth. Add extra herbs like thyme or rosemary for depth. Make certain you adjust seasoning to taste for ideal flavor.
What Can I Use Instead of a Smoked Ham Hock?
Substitute the smoked ham hock with smoked paprika or liquid smoke for flavor depth. Add a dash of soy sauce for umami. For texture, incorporate chopped mushrooms or tempeh. Adjust seasoning to maintain the soup’s balance.
How Can I Thicken Navy Bean Soup Without Mashing Beans?
To thicken your soup without mashing beans, create a slurry by mixing equal parts flour and water. Gradually stir it into the simmering soup until the desired thickness is achieved. Alternatively, add cornstarch or a roux.
Is Navy Bean Soup Gluten-Free?
Yes, it is. Navy bean soup’s ingredients—navy beans, vegetables, ham hock, chicken broth, and seasonings—are naturally gluten-free. Always double-check labels, especially for broth, to verify no added gluten-containing additives or cross-contamination.
How Do I Adjust the Recipe for an Instant Pot?
Use the sauté function for onions, garlic, carrots, and celery. Add beans, broth, ham hock, salt, pepper, and bay leaf. Set the Instant Pot to manual, high pressure for 35 minutes. Quick-release, shred ham, stir parsley.
Navy Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 cups dried navy beans
- 8 cups water
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 smoked ham hock
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon fresh parsley chopped
Instructions
- Rinse and sort the navy beans, then soak them in water overnight.
- Drain and rinse the beans again.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic, diced carrots, and diced celery, and cook for 5 minutes.
- Add the soaked beans, smoked ham hock, chicken broth, salt, pepper, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beans are tender.
- Remove the ham hock and bay leaf from the soup.
- Shred the ham from the hock and return it to the pot, discarding any bones and the bay leaf.
- Stir in fresh parsley and let the soup rest for 15 minutes before serving.
Notes
