Navy Bean Ham and Potato Soup
Cozy up with a bowl of hearty Navy Bean Ham and Potato Soup, a timeless comfort food that's packed with rich, smoky flavor and wholesome ingredients. This hearty soup combines tender navy beans, savory shredded ham from a smoked ham hock, and earthy russet potatoes, all simmered to perfection in a fragrant broth enhanced with carrots, celery, garlic, and aromatic thyme. Perfect for chilly evenings, this rustic dish is both nourishing and satisfying, with its melt-in-your-mouth textures and well-balanced seasoning. Whether served with crusty bread or crackers, this recipe transforms simple pantry staples into a soul-warming meal for the whole family. Plus, with a few hours of slow simmering, the flavors meld beautifully, making this dish a make-ahead marvel for leftovers.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 1 smoked ham hock or ham bone
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 large russet potatoes, peeled and diced
- 4 cups chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried navy beans under cold water, removing any debris or damaged beans. Place the beans in a large bowl, cover them with water, and soak overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, removing from heat, and letting them sit for 1 hour.
Drain and rinse the soaked beans, then set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the smoked ham hock or ham bone to the pot along with the soaked navy beans, diced potatoes, chicken stock, and 8 cups of water.
Stir in the bay leaf, dried thyme, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the navy beans are tender and the flavors have melded together. Stir occasionally.
Once the beans are tender, remove the ham hock or ham bone from the pot. Shred the meat from the bone and add the meat back into the soup, discarding the bone.
Taste the soup and adjust seasonings with additional salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 4132 mg | 180% | |
| Total Carbohydrate | 423.5 g | 154% | |
| Dietary Fiber | 88.7 g | 317% | |
| Total Sugars | 34.5 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 10462 mg | 223% | |
*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.
