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