There’s something undeniably comforting about a warm bowl of soup, especially on a chilly day. Classic Navy Bean Soup is a timeless dish that fills your kitchen with the aroma of fresh herbs, hearty beans, and savory ham. Whether you’re looking for a wholesome meal to feed your family or simply craving a satisfying, homemade soup, this recipe is a must-try. Let’s dive into how you can create this hearty classic right at home.
Ingredients for Classic Navy Bean Soup
Gather these ingredients before you begin. You’ll find that most are pantry staples or easily accessible at any grocery store.
For the Soup
| Ingredient | Amount |
| Dried navy beans | 1 pound |
| Hot water | 4 cups |
| Yellow onion (medium) | 1 (1½–2 cups, chopped) |
| Large carrot | 1 (½ cup, chopped) |
| Celery stalk | 1 (½ cup, chopped) |
| Garlic cloves | 2 (finely chopped) |
| Thick-cut cooked ham | 8 ounces (1 cup, diced) |
| Olive oil | 2 tablespoons |
| Bay leaves | 2 |
| Black pepper | 2 teaspoons (freshly ground) |
| Kosher salt | 1 teaspoon, plus more to taste |
| Dried thyme | ½ teaspoon |
| Dried rosemary | ½ teaspoon |
| Smoked ham hock (optional) | 1 |
| Low-sodium chicken broth | 6 cups |
| Unsalted butter | 2 tablespoons |
Why You’ll Love This Recipe
- Heartwarming Flavors: The combination of tender beans, savory ham, and aromatic herbs creates a soup that’s both comforting and satisfying.
- Nutrient-Packed: Loaded with protein, fiber, and essential vitamins, this soup is as nourishing as it is delicious.
- Budget-Friendly: Made with simple ingredients, this dish is perfect for feeding a crowd without breaking the bank.
Step-by-Step Instructions for Classic Navy Bean Soup
1. Preparing the Navy Beans
- Rinse and Sort the Beans: Place the dried navy beans in a colander and rinse under cold water. Remove and discard any split, broken, or discolored beans.
- Quick Soak Method: Place the beans in a large, heavy pot or Dutch oven. Add 4 cups of hot water and bring to a boil over medium-high heat. Boil for 2 minutes, then remove from heat. Cover and let the beans soak for 1 hour.
- Drain the Beans: Pour the beans through a colander and wipe the pot clean to use for cooking the soup.
2. Preparing the Vegetables and Ham
- Chop the Vegetables: Finely chop the onion, carrot, and celery. Aim for uniform pieces to ensure even cooking.
- Mince the Garlic: Finely mince the garlic cloves for a burst of aromatic flavor.
- Dice the Ham: Dice the cooked ham into small, bite-sized cubes.
3. Sauté the Aromatics
- Heat 2 tablespoons of olive oil in the same pot over medium heat.
- Add the chopped onion, carrot, and celery. Cook for about 3 minutes, stirring occasionally, until the vegetables are fragrant and start to soften.
- Add the garlic, diced ham, bay leaves, black pepper, kosher salt, dried thyme, and rosemary. Sauté for another minute to release the flavors of the herbs and spices.
4. Combine Ingredients and Simmer
- Add the Beans: Stir the drained navy beans into the vegetable mixture.
- Optional Ham Hock: If using a smoked ham hock, nestle it into the bean mixture for extra depth of flavor.
- Add the Broth: Pour in 6 cups of low-sodium chicken broth. Bring the mixture to a boil over high heat.
- Reduce and Simmer: Lower the heat to medium-low and let the soup simmer gently. Stir occasionally to prevent the beans from sticking to the bottom. Simmer for 1½ to 1¾ hours, or until the beans are tender.
5. Finishing Touches
- Remove the Ham Hock: If used, take out the ham hock.
- Add Butter: Stir in 2 tablespoons of unsalted butter to add richness and a velvety texture to the soup.
- Taste and Adjust: Taste the soup and adjust the seasoning with additional salt if needed.
Tips for Perfect Navy Bean Soup
- Don’t Skip the Soaking: Soaking the beans ensures they cook evenly and reduces their cooking time.
- Choose Fresh Herbs: While dried thyme and rosemary are convenient, fresh herbs can elevate the flavor even further.
- Low and Slow: A gentle simmer allows the flavors to meld beautifully and prevents the beans from breaking apart.
- Use a Dutch Oven: A heavy pot retains heat evenly, ensuring consistent cooking.
Nutritional Information for Classic Navy Bean Soup
| Nutrient | Per Serving (Approx.) |
| Calories | ~200 kcal |
| Protein | ~15g |
| Carbohydrates | ~25g |
| Fat | ~6g |
| Fiber | ~8g |
Serving Suggestions
- With Crusty Bread: Serve with warm, crusty bread to soak up the flavorful broth.
- As a Main Course: Pair with a fresh green salad for a complete meal.
- Toppings: Garnish with fresh parsley or a sprinkle of grated Parmesan cheese for an extra layer of flavor.
Creative Variations
- Vegetarian Navy Bean Soup: Omit the ham and ham hock, and use vegetable broth instead of chicken broth.
- Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Smoky Flavor: Use smoked paprika in place of rosemary for a smoky depth.
- Creamy Version: Purée a portion of the soup for a thicker, creamier consistency.
Frequently Asked Questions (FAQs)
1. Can I use canned navy beans instead of dried beans?
Yes, canned beans can save time. Skip the soaking step and reduce the simmering time to about 30 minutes.
2. How do I store leftover navy bean soup?
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze navy bean soup?
Absolutely! Let the soup cool completely, then freeze it in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. What can I use instead of ham?
Smoked turkey, chicken sausage, or even bacon work well as substitutes. For a vegetarian option, add extra vegetables like zucchini or spinach.
5. Why are my beans still hard after cooking?
If your beans remain hard, they may be old. Dried beans lose moisture over time, making them harder to cook. Always use fresh beans for best results.
6. Can I make this soup in a slow cooker?
Yes! After sautéing the vegetables and ham, transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours.
Conclusion: Make Your Classic Navy Bean Soup Today!
This Classic Navy Bean Soup is a warm, hearty dish perfect for any season. Its rich flavors, creamy texture, and wholesome ingredients make it a meal that brings comfort and joy to every bite. Whether you’re cooking for your family or meal-prepping for the week, this soup is a go-to recipe that never disappoints.
Grab your ingredients, and let’s get cooking—you deserve a bowl of homemade goodness!
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Classic Navy Bean Soup: A Comforting Bowl of Hearty Goodness
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
Description
Warm, hearty, and bursting with savory flavors, this Classic Navy Bean Soup is the ultimate comfort food. Packed with tender beans, aromatic vegetables, and savory ham, it’s the perfect dish for cozy evenings or meal prep for the week.
Ingredients
For the Soup:
- 1 pound dried navy beans
- 4 cups hot water
- 1 medium yellow onion, chopped (1½–2 cups)
- 1 large carrot, chopped (½ cup)
- 1 celery stalk, chopped (½ cup)
- 2 garlic cloves, finely chopped
- 8 ounces thick-cut cooked ham, diced (1 cup)
- 2 tablespoons olive oil
- 2 bay leaves
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 smoked ham hock (optional)
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
Instructions
- Prepare the Navy Beans:
- Rinse the beans under cold water, removing any debris or discolored beans.
- For a quick soak, add beans and 4 cups of hot water to a large pot. Bring to a boil, simmer for 2 minutes, then remove from heat. Cover and let sit for 1 hour.
- Drain the beans and set aside.
- Prepare the Vegetables and Ham:
- Chop the onion, carrot, celery, and garlic. Dice the cooked ham into bite-sized cubes.
- Sauté Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrot, and celery. Cook for 3 minutes until softened.
- Stir in garlic, diced ham, bay leaves, black pepper, salt, thyme, and rosemary. Cook for 1 minute to release the flavors.
- Combine Ingredients and Simmer:
- Stir in the drained navy beans and optional ham hock.
- Add chicken broth, bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, for 1½ to 1¾ hours, or until beans are tender.
- Finish the Soup:
- Remove and discard the bay leaves and ham hock, if used.
- Stir in butter to enhance the richness and flavor.
- Taste and adjust seasoning with additional salt if necessary.
- Serve:
- Ladle the soup into bowls, garnish with parsley or Parmesan cheese if desired, and serve warm with crusty bread or crackers.
Notes
- For a creamy texture, purée a portion of the soup using an immersion blender before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours (including soaking time)
- Category: Soup
- Method: Simmering
- Cuisine: American
