Navy Bean Soup

Stirring a pot of navy bean and ham soup with a wooden spoon

Cozy and hearty navy bean soup cooked in a delicious broth flavored with ham, ham bone and herbs. Combined with tomatoes, carrots and celery, this yummy soup is also healthy and comforting.

5 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Soak Time: 1

Total Time: 1 30

Servings: servings

Calories: 359kcal

Author: MinShien

Ingredients

1 lb navy beans dry
1 tbsp olive oil
1 onion diced
2 carrots diced
2 stalks celery diced
4-6 cloves garlic minced
2 cups ham diced
1 ham hock
6 cups chicken broth
14 oz diced tomatoes
2 bay leaves
1 tsp dried rosemary
1 tsp dried thyme
salt to taste, optional
1/2 tsp black pepper

Instructions

To begin, soften the beans. Place beans in a heavy bottomed pot and cover with water. Bring to a boil for 2 minutes. Cover, remove from heat, and let soak for 1 hour.
After soaking, drain the beans and set aside.
In a large pot or cast iron, add olive oil and turn heat to medium. Once oil is heated, saute onions, carrots, celery, and garlic.
Once the vegetables are aromatic, add ham, ham hock, and chicken broth.
Toss in bay leaves, rosemary, and thyme. Bring to a boil.
Add the beans back into the pot as well as the diced tomatoes. Bring to a boil again, then cover and cook under low heat for one hour.
Soup is ready once the beans are soft and fully cooked. Add salt and pepper to taste. You may not need salt if soup is already salty.
Remove the ham hock and bay leaves. Serve and enjoy!

Notes

For a thicker soup with mushier beans, cook navy bean soup for 30 minutes longer than what the recipe calls for, or use an immersion blender to blender up the beans slightly at the end.

Nutrition

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