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
Soaking the navy beans overnight can reduce cooking time and improve texture. If using a ham hock, be sure to shred the meat thoroughly for even distribution throughout the soup. Adjust the seasoning to your taste by adding more salt or pepper as needed. For a richer flavor, consider adding a dash of smoked paprika or a splash of apple cider vinegar at the end of cooking.
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