This navy bean soup is a simple soup made with diced ham or a leftover ham bone and dried navy beans. It's hearty enough to serve as a lunch or supper soup, and it couldn't be easier to fix. Use the ham bone and diced ham from a baked ham dinner. The soup is not only easy, it's budget-friendly!
The soup is versatile as well. Feel free to make it with great northern beans, soldier beans, pinto, appaloosa, cranberry, or another variety of bean. If there is a local heirloom bean you like, make the soup with that. Add some carrots or add a handful of chopped greens for extra color and flavor. Use part unsalted vegetable broth or chicken stock if you like.
Serve this bean soup with cornbread, cornbread muffins, or corn sticks. Freshly baked biscuits or crusty rolls would be excellent as well.
If you prefer using a slow cooker for bean soup, take a look at this crock pot navy bean and ham soup.
- 1 pound dried navy beans (or another variety of bean)
- 2 quarts boiling water
- 2 ham hocks (or a meaty leftover ham bone or shank)
- Optional: 1 cup ham (more or less; chopped)
- 1/4 cup onion (chopped)
- 1/2 cup celery (chopped)
- Optional: 1/2 cup carrots (diced)
- 2 bay leaves (dried)
- Salt (to taste)
- Pepper (to taste)
- Gather the ingredients.
- Wash the navy beans and pick them over. Discard any damaged or malformed beans and look for small stones. Pour the beans into a large pot and add 1 1/2 quarts of water. Place the pot over high heat and bring to a full boil. Remove from the heat and let beans soak for a 2 to 4 hours.*
- Add the ham hocks or ham bone to the pot with the beans and their cooking water and bring to a simmer. Continue to cook over low heat until the beans are tender, about 1 1/2 hours.
- Remove the bones and chop ham. Discard the bones and fat and return the chopped ham to the pot. Add extra leftover chopped ham, if desired. Add the chopped onions, celery, and carrots, if using, along with the bay leaves.
- Add enough water or unsalted vegetable stock to make about 1 gallon. Taste the broth and add salt and pepper, as needed. Cook about 30 minutes to 1 hour longer, or until the vegetables are tender.
- Serve and enjoy!
*If you prefer to soak your beans overnight, there's no need to boil the water first. Just put them in a bowl with 2 quarts of water and leave at room temperature for 8 to 12 hours. Or, for another quick method, put the beans in a large pot, cover with the 2 quarts of water, and bring to a boil. Boil for 3 minutes. Remove from the heat and let them soak in the hot water for 2 to 4 hours.
- Add 1 clove of minced garlic to the soup with the vegetables.
- Add two 14.5-ounce cans of diced tomatoes to the soup with the vegetables.
|Nutritional Guidelines (per serving)|