Classic Hearty Navy Bean Soup

Name: Classic Hearty Navy Bean Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup navy beans (dried, picked over and rinsed); 6 cup water (for cooking beans and soup); 1 pcs ham hock (smoked, about 12 oz); 1 pcs onion (medium, finely chopped); 2 pcs carrot (medium, peeled and diced); 2 pcs celery (stalks, diced); 3 pcs garlic (cloves, minced); 2 pcs bay leaf; 0.5 tsp dried thyme; 1 pinch black pepper (freshly ground); 0.5 tsp salt; 1 tbsp olive oil; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A thick, comforting soup made with tender navy beans simmered slowly with aromatic vegetables and smoky ham. This classic American favorite tastes like it's been cooking all day but comes together with simple pantry staples for a deeply satisfying meal.

PREP

20m

COOK

120m

SERVES

1 CUP

388 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the navy beans overnight.
Place the dried navy beans in a large bowl and cover with cold water by at least 2 inches. Let them soak overnight or for a minimum of 8 hours. Drain and rinse before using.
TIPQuick-soak method: Bring beans and water to a boil for 2 minutes, then cover and let sit for 1 hour. Drain and proceed.
saute · ~7 min
Sauté the aromatic vegetables.
1.Heat olive oil in a large heavy-bottomed pot over medium heat.
2.Add chopped onion, diced carrots, and diced celery. Cook, stirring often, until softened (5-6 minutes).
3.Add minced garlic and cook until fragrant (1 minute).
simmer · ~95 min
Add beans, ham hock, and water then simmer.
1.Add the drained navy beans, smoked ham hock, bay leaves, and dried thyme to the pot.
2.Pour in 6 cups of water and stir everything together.
3.Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for about 90 minutes, stirring occasionally, until the beans are completely tender.
TIPSkim off any foam that rises to the surface during the first 30 minutes of simmering.
other · ~10 min
Shred the ham from the bone.
1.Carefully remove the ham hock from the pot and set it on a cutting board until cool enough to handle.
2.Pull the meat off the bone, discarding the skin, bone, and excess fat. Shred or chop the meat into bite-sized pieces.
3.Return the shredded ham to the soup.
TIPFor a thicker soup, mash some of the cooked beans against the side of the pot with the back of your spoon.
simmer · ~10 min
Season the soup and final simmer.
1.Remove the bay leaves and discard them.
2.Stir in the salt and black pepper.
3.Let the soup simmer uncovered for 10 more minutes to meld the flavors and reach the desired thickness.
TIPTaste before adding salt. Smoked ham hocks can vary in saltiness—you may need less than the recipe calls for.
serve
Ladle into bowls and garnish with fresh parsley.
Serve the soup hot in deep bowls with a generous sprinkle of chopped fresh parsley and crusty bread on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak navy beans overnight to reduce cooking time and ensure even tenderness.
2
Skim foam from the pot during the first 30 minutes of simmering for a clearer broth.
3
For a thicker soup, mash some cooked beans against the pot wall before returning the ham.
4
Taste the soup before adding salt, as smoked ham hocks often impart enough saltiness.
5
Leftover soup thickens as it cools; thin it with a splash of water or broth when reheating.
6
Let the ham hock cool just until handleable, then shred quickly to retain moisture in the meat.

RECIPE VARIATIONS