Description
This hearty Navy Bean Soup recipe features tender navy beans simmered with a flavorful ham hock, aromatic vegetables, and a blend of herbs and spices. Perfect for a comforting, protein-rich meal, this soup is slow-cooked to develop deep flavors and a creamy texture, ideal for serving with crusty bread on a chilly day.
Ingredients
Beans and Broth
- 1 lb. dry navy beans
- 6 cups chicken broth
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
Meat
- 1 ham hock
Seasonings
- 2 Tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp salt (or to taste)
Instructions
- Soak the Beans: Start by soaking the dry navy beans overnight. Place the beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans thoroughly.
- Prepare the Vegetables: Dice the onion, carrot, and celery stalk. Mince the garlic cloves finely to release maximum flavor.
- Sauté Aromatics: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté until the onions turn soft and translucent, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Beans and Seasonings: Add the soaked and drained navy beans, ham hock, dried thyme, oregano, rosemary, smoked paprika, black pepper, and chicken broth to the pot. Stir gently to combine all ingredients evenly.
- Simmer the Soup: Cover the pot with a lid and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, allowing the soup to simmer gently. Stir occasionally and flip the ham hock once or twice to ensure even cooking. Simmer until the beans are tender and starting to break down, about 1.5 hours.
- Remove Ham Hock and Shred Meat: Once beans are tender, remove the ham hock from the soup. Carefully pull the meat from the bone using forks or your fingers, discarding any fat or bone. Add the shredded ham meat back to the pot.
- Thicken the Soup: Mash some of the beans against the side of the pot with a spoon to release their starch. Stir the mashed beans back into the soup, then continue simmering the soup uncovered for about 30 minutes to reduce liquid and thicken the texture.
- Adjust Seasoning and Serve: Taste the soup and add salt as needed, usually about 1/4 teaspoon depending on the broth’s saltiness. Serve the soup hot with crusty bread for dipping and enjoy a comforting bowl of delicious navy bean soup.
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- Flipping the ham hock during simmering ensures even flavor distribution.
- Mashing some beans helps create a creamier texture without needing cream.
- Use low-sodium broth to control the salt level in your soup better.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
