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Navy Bean Soup Recipe

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Warm up with this hearty Navy Bean Soup. Tender navy beans are slow-cooked with savory ham hock, aromatic vegetables, and a blend of herbs. Simmered to perfection, this soup is flavorful and comforting, perfect for a cozy meal. Serve with crusty bread and fresh cream butter for a delightful touch.

Ingredients

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Instructions

  1. Prepare the Beans: Rinse the dried navy beans under cold water. Place them in a large bowl and cover with water. Soak overnight, then drain and rinse again. If you’re short on time, use the quick-soak method: bring the beans and water to a boil, cook for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.
  2. Cook the Soup

    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
    • Add the ham hock (or diced smoked ham), bay leaf, dried thyme, rosemary, oregano, and the soaked navy beans. Stir to combine.
    • Pour in the chicken or vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender. If you’re using fresh tomatoes or canned diced tomatoes, add them halfway through the cooking time.
    • Remove the ham hock and bay leaf. If using a ham hock, shred the meat and return it to the pot. Season with salt and pepper to taste.
  3. Finish and Serve
    • Stir in the chopped fresh parsley and let the soup simmer for another 5 minutes.
    • Ladle the soup into bowls and serve hot, accompanied by crusty bread and fresh cream butter.

Find it online: https://foodgardening.mequoda.com/articles/the-origin-of-navy-bean-soup/