Simply the Best Ham Navy Bean Soup
Cozy up with a bowl of "Simply the Best Ham Navy Bean Soup," a heartwarming classic packed with protein-rich navy beans, tender pieces of ham, and garden-fresh vegetables. This comforting soup is simmered to perfection with aromatics like garlic, onion, and thyme, and enhanced by the deep, smoky flavor of a ham hock or diced cooked ham. Slow-cooked for maximum flavor, it's a wholesome dish that's perfect for chilly evenings or a satisfying lunch. Serve it with crusty bread for dipping, and don't forget the optional garnish of fresh parsley for a bright, herby touch. With minimal prep and ingredients you likely already have on hand, this hearty, one-pot meal will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 1 pound ham hock or diced cooked ham
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Rinse the dried navy beans under cold water and remove any debris. Place the beans in a large bowl, cover with water, and let them soak for at least 8 hours or overnight. Drain and rinse the beans before cooking.
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ham hock (or diced cooked ham), soaked navy beans, chicken broth, water, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for about 2 hours, stirring occasionally. Check periodically to ensure the beans are submerged, adding more water as needed.
After 2 hours, check the beans for tenderness. If they are soft and creamy, remove the ham hock from the pot. Let it cool briefly, then shred the meat off the bone and return the shredded meat to the soup.
Taste the soup and adjust the seasoning with more salt or pepper as needed. If the soup is too thick, add a little more water or chicken broth to reach your desired consistency.
Discard the bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley, if desired.
Serve hot with crusty bread or crackers on the side for a comforting meal.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 10073 mg | 438% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 27.7 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 9948 mg | 212% | |
*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.
