Navy Bean Soup with Ham and Vegetables
Warm, hearty, and deeply comforting, this Navy Bean Soup with Ham and Vegetables is a classic one-pot meal that's perfect for chilly evenings. Packed with tender navy beans, savory ham, and a medley of aromatic vegetables like onions, carrots, and celery, this soup is slow-simmered to develop rich, satisfying flavors. A touch of thyme, bay leaves, and garlic adds earthy depth, while optional lemon wedges provide a refreshing citrus finish. With just 15 minutes of prep time and the option to use a ham hock or diced cooked ham, this easy recipe strikes the perfect balance between convenience and homemade goodness. Serve it with crusty bread for a wholesome meal your family will adore. Keywords: navy bean soup, ham and vegetable soup, hearty soups, one-pot meals, comfort food recipes, classic soup recipes.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ham hock or diced cooked ham
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 lemon wedges (optional, for serving)
Instructions
Rinse the navy beans under cold running water and remove any debris. Soak the beans overnight in a large bowl with water covering them by at least 2 inches. Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery, and cook for 5-7 minutes or until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ham hock or diced cooked ham to the pot, followed by the chicken broth, soaked and drained navy beans, bay leaves, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally. If the soup becomes too thick, add more chicken broth or water as needed.
Once the beans are tender and the soup has thickened, remove the ham hock (if using). Let it cool slightly, then shred the meat from the bone and return the meat to the soup. Discard the bone.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Ladle the soup into serving bowls. Garnish with chopped fresh parsley, if desired, and serve with lemon wedges on the side for a bright finish.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 7994 mg | 348% | |
| Total Carbohydrate | 323.8 g | 118% | |
| Dietary Fiber | 81.4 g | 291% | |
| Total Sugars | 30.2 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1039 mg | 80% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 9628 mg | 205% | |
*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.
