Maine Bean Soup
Cozy up with a hearty bowl of Maine Bean Soup, a New England classic that brings together simple, wholesome ingredients for a comforting, flavor-packed meal. This traditional recipe features tender navy beans simmered to perfection with rich salt pork, aromatic vegetables, and fragrant herbs like thyme and bay leaf, all brought together in a savory chicken or vegetable stock. With its rustic charm and warming depth of flavor, it's a satisfying dish ideal for chilly days. Garnished with fresh parsley and served alongside crusty bread or crackers, this soup embodies homestyle cooking at its best. Perfect for meal prepping or pleasing a crowd, Maine Bean Soup is a timeless favorite for bringing family and friends together.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 ounces salt pork
- 1 large yellow onion, diced
- 1 large carrot, diced
- 2 medium celery stalk, diced
- 3 garlic cloves, minced
- 8 cups chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the dried navy beans under cold water and remove any debris. Place the beans in a large bowl, cover them with water, and soak overnight (or for at least 8 hours). Alternatively, use the quick soak method by boiling the beans in water for 1 minute, then letting them sit covered for 1 hour.
Drain and rinse the soaked beans. Set them aside.
In a large stockpot or Dutch oven, heat the salt pork over medium heat until the fat renders and the pork begins to brown, around 5-7 minutes. Remove any large pieces of salt pork, if desired, and set them aside.
Add the diced onion, carrot, celery, and minced garlic to the pot with the rendered fat. Sauté for 5 minutes, stirring occasionally, until the vegetables soften and release their aroma.
Stir in the soaked navy beans, chicken or vegetable stock, bay leaf, thyme, salt, and black pepper. Return the salt pork to the pot if you removed it earlier.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and simmer gently for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add water if the soup becomes too thick.
Once the beans are cooked, taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and any large pieces of salt pork before serving.
Ladle the Maine Bean Soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 5.5 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1353 mg | 29% | |
*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.
