Yankee Bean Soup
Warm, hearty, and packed with rich, smoky flavor, Yankee Bean Soup is the ultimate comfort food for chilly days. This classic recipe combines tender dried navy beans, savory smoked ham hock, and a medley of vegetables simmered to perfection in a flavorful broth infused with thyme and bay leaf. The slow-cooking process melds the flavors beautifully, creating a thick and satisfying soup that’s as wholesome as it is delicious. Perfect for meal prepping or feeding a crowd, this rustic dish is easy to prepare and pairs wonderfully with crusty bread or cornbread for a complete meal. Whether you’re seeking a nostalgic taste of home or a cozy way to warm up, Yankee Bean Soup delivers on both nutrition and taste!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 smoked ham hock or bone-in ham
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped (optional)
Instructions
Rinse and sort the navy beans, removing any debris or damaged beans.
Place the beans in a large pot and cover them with 8 cups of water. Bring to a boil for 2 minutes, then remove from heat, cover, and let them soak for 1 hour. Alternatively, soak the beans overnight in cold water.
Drain and rinse the soaked beans, then 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, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the smoked ham hock or bone-in ham to the pot, along with the drained beans, chicken broth, bay leaf, dried thyme, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the soup is thickened.
Remove the ham hock or bone from the pot. Shred any meat off the bone and return it to the soup. Discard the bone and any excess fat.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving and garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or cornbread for a satisfying meal.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 322.5 g | 117% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 29.0 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1150 mg | 88% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 9247 mg | 197% | |
*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.
