My Favorite Navy Bean Soup So Easy to Prepare
Warm, hearty, and packed with flavor, "My Favorite Navy Bean Soup So Easy to Prepare" is the perfect comfort food for any day of the week. Featuring tender navy beans simmered with smoky ham, aromatic garlic, and a savory blend of carrots, celery, and onions, this soup delivers rich, home-cooked goodness in every bowl. Low-sodium chicken broth and a hint of thyme bring a subtle depth to the broth, while a bay leaf adds irresistible warmth. With just 15 minutes of prep and a slow, hands-off simmer on the stove, this easy-to-make recipe is as simple as it is satisfying. Serve it piping hot with a sprinkle of fresh parsley for a pop of color, and pair it with crusty bread for a soul-soothing meal that'll become a regular on your dinner table. Perfect for meal prepping or cozy family dinners!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 piece (about 1 pound) ham hock or diced cooked ham
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the dried navy beans under cold water and discard any debris. Place the beans in a large bowl, cover with water, and soak overnight. Drain before using.
In a large stockpot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the drained navy beans, ham hock (or diced cooked ham), chicken broth, dried thyme, and bay leaf to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the soup has thickened.
Remove the ham hock from the pot. If desired, shred any meat from the hock and return it to the soup, discarding the bone.
Season the soup with salt and black pepper, adjusting to taste.
If desired, garnish with fresh chopped parsley before serving.
Ladle the soup into bowls and enjoy warm with crusty bread or crackers.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 3.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1485 mg | 32% | |
*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.
