Navy Bean Ham Soup
Cozy up with a bowl of hearty Navy Bean Ham Soup, a comforting classic that's as simple as it is flavorful. This recipe features tender navy beans simmered with a savory ham bone (or diced ham), aromatic vegetables like carrots, celery, and onion, and a medley of herbs including thyme and bay leaf. Slowly cooked to perfection, this soup’s rich broth is elevated with the optional addition of chicken stock for extra depth. Ready to serve in just over two hours, this soul-warming dish is ideal for chilly evenings or meal prepping, as it reheats beautifully. Garnished with fresh parsley for a pop of color, this wholesome, protein-packed soup is a must-try for those craving a taste of home. Perfect for family dinners or a nourishing make-ahead meal, this Navy Bean Ham Soup is sure to satisfy.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 1 ham bone (or 2 cups diced ham)
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 0.5 teaspoons black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil
- 2 cups chicken stock (optional, for more flavor)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the navy beans thoroughly, picking out any debris or damaged beans. Place them in a large bowl, cover with water, and soak overnight. Drain and set aside.
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the drained navy beans, ham bone (or diced ham), water, bay leaf, thyme, and black pepper to the pot. If using chicken stock, substitute 2 cups of water with the chicken stock. Stir to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 2 hours, stirring occasionally.
Check the beans for tenderness. If they're not tender, continue cooking and check every 15 minutes until done.
Remove the ham bone from the pot. If desired, shred any remaining meat from the bone and return it to the soup.
Taste the soup and adjust the seasoning with salt as needed. If the soup is too thick, add more water or chicken stock to reach your preferred consistency.
Remove the bay leaf and discard.
Serve hot, garnished with fresh parsley, and enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 25.5 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 8154 mg | 173% | |
*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.
