Description
This hearty Navy Bean Soup recipe features tender navy beans simmered with aromatic vegetables, herbs, and a flavorful ham hock, creating a comforting and nutritious meal perfect for chilly days. Slow-cooked to perfection, the soup is thickened by mashed beans and balanced with smoked paprika and fresh cracked black pepper.
Ingredients
Beans and Meat
- 1 lb. dry navy beans
- 1 ham hock
Vegetables and Aromatics
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 2 cloves garlic
Spices and Seasonings
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried rosemary
- ½ tsp smoked paprika
- ¼ tsp freshly cracked black pepper
- ¼ tsp salt (to taste)
Liquids and Oils
- 2 Tbsp olive oil
- 6 cups chicken broth
Instructions
- Soak Beans: Start by soaking the dry navy beans overnight. Place the beans in a bowl, cover them with cold water, and refrigerate. The next day, drain and rinse the beans thoroughly.
- Prepare Vegetables: Dice the yellow onion, carrot, and celery stalk. Mince the garlic cloves finely to release their flavor during cooking.
- Sauté Vegetables: 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 onion is soft and translucent, about 5-7 minutes.
- Add Ingredients to Pot: Add the soaked and drained beans, ham hock, dried thyme, dried oregano, dried rosemary, smoked paprika, freshly cracked black pepper, and chicken broth to the pot. Stir gently to combine all ingredients evenly.
- Bring to Boil and Simmer: Cover the pot with a lid and bring the soup to a boil. Once boiling, reduce heat to medium-low and let the soup simmer gently. Stir occasionally and flip the ham hock once or twice to ensure even cooking. Simmer until the beans are tender and start to break down, approximately 1.5 hours.
- Remove Ham Hock: Carefully remove the ham hock from the soup. Pull the meat from the bone, discard the bone and any excess fat, then add the shredded meat back into the soup for added flavor and protein.
- Mash Beans to Thicken: Using the back of a spoon, mash some of the beans against the side of the pot to help thicken the soup. Stir the mashed beans back into the soup thoroughly.
- Simmer Uncovered: Continue to simmer the soup uncovered for about 30 minutes to reduce excess liquid and further thicken the consistency, stirring occasionally to prevent sticking.
- Season and Serve: Taste the soup and add salt as needed, typically about ¼ teaspoon depending on your broth. Serve the soup hot with crusty bread on the side for dipping and enjoy!
Notes
- Soaking the navy beans overnight helps reduce cooking time and improves texture.
- Flipping the ham hock during simmering ensures even flavor distribution.
- Adjust salt based on the sodium content of the chicken broth used.
- Mashing some beans creates a rich, creamy texture without adding cream.
- This soup freezes well; allow it to cool before storing in airtight containers.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 1 hour 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
