On voyages aboard the USS Enterprise, nothing was more comforting for sailors than navy bean soup. This staple, dating back to early naval exploration, featured small, white beans, perfect for long journeys due to their ease of storage and nutritional value. The aroma from the ship’s galley was a welcome reminder of home. Today, as a civilian, I’ve added fresh herbs and garden ingredients to this classic recipe, creating a version that celebrates both tradition and fresh, wholesome flavors.

Navy Bean Soup Recipe

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• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours
• Yield: Serves 6-8 1x
• Category: Soups

Ingredients

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• 2 cups dried navy beans
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 ham hock or 2 cups diced smoked ham
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 4 cups chicken or vegetable broth
• 4 cups water
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Optional: 1 cup chopped fresh tomatoes or 1 can (14.5 oz) diced tomatoes

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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.

Serving Suggestions and Beverage Pairings

For a truly satisfying meal, serve your navy bean soup with

Crusty Bread: A fresh, crusty baguette or rustic country bread, perfect for soaking up the rich broth.

Fresh Cream Butter: A special treat that adds a creamy richness to the meal.

Beverage Pairings

Ale or Lager: A cold, crisp beer pairs wonderfully with the hearty flavors of navy bean soup.

Cider: A dry apple cider complements the smoky, savory notes of the ham and herbs.

Red Wine: A medium-bodied red wine, such as Merlot or Pinot Noir, enhances the soup’s depth of flavor.

Herbal Tea: For a non-alcoholic option, a warm cup of herbal tea, like chamomile or peppermint, provides a soothing accompaniment.