Navy beans are a fantastic source of fiber, making this a healthy soup to eat for a balanced diet. Another benefit is that navy beans cook relatively quickly compared to cannellini and great northern beans, which makes this soup simple enough to throw together on a weeknight.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:Serves 8
Category:Soups
Ingredients
Scale
1 tablespoon olive oil
1 lb cubed ham steak
1 cup chopped onion
1 celery stalk, diced
1 carrot, diced
2 garlic cloves, minced
4 (16-ounce) cans navy beans, undrained
3 cups vegetable broth
2 teaspoons minced fresh thyme
1/2 teaspoon kosher salt
12 teaspoon freshly ground black pepper
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the ham, onion, celery, carrot, and garlic and cook, stirring, for 3 to 5 minutes.
Stir in the beans with their liquid, broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
