Confederate Bean Soup
Warm, hearty, and deeply satisfying, Confederate Bean Soup is a timeless comfort food that brings Southern flavors to your table. Featuring tender navy beans, a smoky ham hock, and a savory medley of aromatic vegetables like carrots, celery, and onions, this slow-simmered soup is infused with fragrant spices such as thyme and paprika. Perfectly balanced and rich in flavor, this recipe also invites optional crumbled bacon for an extra layer of smokiness and a bright sprinkle of fresh parsley for garnish. Ideal for chilly evenings, this one-pot wonder pairs beautifully with crusty bread or golden cornbread, making it a truly wholesome and nostalgic meal. Discover a treasured taste of the South with this easy-to-follow, soul-warming Confederate Bean Soup recipe!
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 1 piece smoked ham hock
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices cooked bacon, crumbled (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the navy beans thoroughly under cold water and sort through to remove any debris or broken beans.
Place the beans in a large bowl and cover them with water. Let them soak overnight, or use the quick soak method: cover the beans with water in a large pot, bring to a boil, then turn off the heat and let them sit for 1 hour. Drain and rinse the beans before proceeding.
In a large stockpot, heat a drizzle of oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the smoked ham hock, chicken broth, bay leaf, thyme, paprika, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 1 hour.
After 1 hour, add the soaked and drained navy beans to the pot. Cover partially again and continue to simmer for an additional 1 hour, or until the beans are tender and the soup thickens slightly.
Remove the ham hock from the soup and let it cool for a few minutes. Remove the meat from the bone, shred it into bite-sized pieces, and return it to the soup.
Taste the soup and adjust the seasonings as needed with additional salt or pepper.
If desired, stir in crumbled cooked bacon for an extra smoky flavor.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Enjoy with crusty bread or cornbread!
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 12273 mg | 534% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 25.4 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 935 mg | 72% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 9639 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
