Navy Bean Ham and Bean Soup
Cozy up with a bowl of hearty Navy Bean Ham and Bean Soup, a soul-warming classic that's perfect for chilly days. This protein-packed recipe features tender navy beans simmered to perfection with smoky ham, aromatic vegetables like onions, carrots, and celery, and a blend of thyme and bay leaf for irresistible depth of flavor. The dish is slow-cooked for a rich, comforting broth, while a finishing touch of diced cooked ham adds extra texture and savory goodness. Easy to make and bursting with old-fashioned charm, this soup is not only a satisfying meal but also a great way to use leftover ham. Serve it with crusty bread for a complete, wholesome dinner that will bring the whole family to the table. Perfect for meal prep or freezing, this recipe is a must-try for fans of traditional ham and bean soup!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 ham hock or smoked ham bone
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup cooked ham, diced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the navy beans under cold water and pick through them to remove any debris or damaged beans.
Place the beans in a large bowl and cover them with cold water. Soak overnight or for at least 8 hours. Alternatively, use the quick soak method by boiling the beans in water for 2 minutes, then letting them sit, covered, for 1 hour. Drain and rinse.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the drained beans, ham hock or smoked ham bone, chicken broth, bay leaf, dried thyme, salt, and black pepper to the pot.
Bring the mixture to a boil over high heat, then reduce to a simmer. Cover the pot, leaving a small vent for steam to escape.
Simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender.
Remove the ham hock or ham bone from the pot. Let it cool slightly, then shred the meat off the bone and return it to the soup.
Stir in the diced cooked ham and simmer for an additional 15-20 minutes to allow flavors to meld.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 10895 mg | 474% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 80.8 g | 289% | |
| Total Sugars | 34.4 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 10239 mg | 218% | |
*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.
