Old Fashioned Bean and Ham Soup
Warm up with a hearty bowl of Old Fashioned Bean and Ham Soup, a classic comfort recipe that’s as nourishing as it is satisfying. This wholesome soup features tender navy beans simmered to perfection alongside a smoky ham hock, creating a rich and flavorful broth infused with aromatic garlic, thyme, and a bay leaf. Bright pops of color from carrots, celery, and onion add depth, while chunks of savory cooked ham make every bite irresistible. Ideal for meal prepping or family gatherings, this slow-simmered soup is the perfect cold-weather staple. Garnish with fresh parsley and pair it with crusty bread for a cozy, rustic meal that’s both comforting and timeless. Whether you’re reminiscing about your grandmother’s kitchen or craving a wholesome dinner, this Old Fashioned Bean and Ham Soup will warm your soul and satisfy your taste buds.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 1 ham hock
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon black pepper
- salt (optional, to taste)
- 1 cup chopped cooked ham
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Sort through the dried navy beans and remove any debris or damaged beans. Rinse them thoroughly under cold water.
In a large bowl, soak the beans overnight in enough water to cover them by about 2 inches. Alternatively, use the quick soak method: place the beans in a large pot, cover with water, bring to a boil, boil for 2 minutes, then remove from heat and let sit for 1 hour.
Drain and rinse the soaked beans. Set aside.
In a large stockpot or Dutch oven, combine 8 cups of water, the ham hock, and the drained beans. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the surface.
Add the diced onion, carrots, celery, minced garlic, thyme, bay leaf, and black pepper to the pot. Stir to combine.
Continue to simmer over low heat for an additional 1 to 1.5 hours, stirring occasionally, until the beans are tender and the flavors have melded together.
Remove the ham hock from the soup. Let it cool briefly, then shred off any meat and return the meat to the pot. Discard the bone and excess fat.
Stir in the chopped cooked ham and taste the soup. Adjust the seasoning with salt, if necessary.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 4.0 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1072 mg | 23% | |
*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.
