Old Fashioned Bean Soup
Savor the comforting flavors of Old Fashioned Bean Soup, a timeless recipe brimming with hearty ingredients and rustic charm. This classic soup combines tender navy beans, a medley of sautéed vegetables, fragrant garlic, and optional smoky ham hock for an irresistible depth of flavor. Simmered to perfection with a blend of vegetable broth, aromatic bay leaves, and earthy thyme, this dish is a true celebration of old-fashioned simplicity. Perfect for cozy family meals or meal prepping, this heartwarming soup is as nutritious as it is delicious. Garnish with fresh parsley and serve with crusty bread for a wholesome, satisfying dining experience. Perfect for chilly evenings or whenever you crave a bowl of nostalgia-made-new, this recipe is a must-try for lovers of comfort food.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 cups vegetable broth (or chicken broth)
- 1 smoked ham hock (optional, for flavor)
- 2 bay leaves
- 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 thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight (8-12 hours).
Drain and rinse the soaked beans. Set them aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the soaked beans, vegetable broth (or chicken broth), ham hock (if using), bay leaves, and dried thyme to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 90-120 minutes, or until the beans are tender and the flavors are well combined.
Stir occasionally and skim off any foam from the surface. Add more broth or water if needed to keep the beans submerged.
Once the beans are tender, remove the ham hock (if used). You can shred any meat from the ham hock and return it to the pot, discarding the bone.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with fresh parsley if desired. Pair with crusty bread for a hearty meal.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 10983 mg | 478% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 82.8 g | 296% | |
| Total Sugars | 32.2 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 8877 mg | 189% | |
*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.
