- 1 pound dried navy beans, soaked overnight or quick-soaked
- 1 pound smoked ham hock or leftover ham, diced
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Optional: Bay leaf
- 1**Prepare the Beans:** Drain and rinse the soaked navy beans.
- 2**Sauté Aromatics:** In a large pot or Dutch oven, sauté the onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3**Combine Ingredients:** Add the drained beans, ham hock (or diced ham), broth, thyme, rosemary, and bay leaf (if using) to the pot. Bring to a boil.
- 4**Simmer:** Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender and the ham hock is cooked through. If using diced ham, simmer for about 1 hour.
- 5**Shred Ham:** Remove the ham hock from the pot. Once cool enough to handle, shred the meat and discard the bone and skin. Return the shredded ham to the soup.
- 6**Season:** Season the soup generously with salt and freshly ground black pepper to taste. Remove the bay leaf.
- 7**Serve:** Ladle the hot soup into bowls. Garnish with fresh parsley if desired.
Cozy Up with Classic Navy Bean Soup with Ham
There's something incredibly satisfying about a warm bowl of classic navy bean soup with ham. It's a dish that evokes comfort and warmth, and the best part is, you can likely create it with ingredients already residing in your pantry and refrigerator. This recipe focuses on transforming simple staples into a hearty, flavorful meal that's perfect for any occasion, especially when you want to cook from what you already have.
Tips for the Best Navy Bean Soup
- Soaking Beans: For quick soaking, place beans in a pot, cover with water, bring to a boil for 2 minutes, then let stand for 1 hour before draining. Overnight soaking yields the best results.
- Ham Flavor: A smoked ham hock provides the deepest flavor. If using leftover ham, ensure it has some smoky notes for a richer taste.
- Thickeners: If you prefer a thicker soup, mash some of the beans against the side of the pot with a spoon, or remove about a cup of beans and broth, blend them, and return to the pot.
- Vegetarian Option: Omit the ham and ham hock. Use vegetable broth and add extra vegetables like potatoes or parsnips for heartiness.
Utilize Your Fridge and Pantry
This navy bean soup with ham is a testament to the power of cooking with what you have. Before heading to the grocery store, take stock of your pantry for dried beans, broth, and seasonings. Your refrigerator might hold leftover ham or fresh vegetables that can be repurposed. This approach not only saves money but also reduces food waste, making it an eco-friendly and budget-conscious way to prepare a delicious meal.
Calorie Estimate
- Per serving (approximate, based on 6 servings): 350-450 calories
Frequently Asked Questions
- Q: Can I use canned navy beans? A: Yes, you can use canned navy beans. Drain and rinse two 15-ounce cans. Add them during the last 30 minutes of simmering to heat through. The texture will be softer than dried beans.
- Q: How long does navy bean soup last in the refrigerator? A: Navy bean soup can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Q: Can I freeze navy bean soup? A: Yes, navy bean soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months.
- Q: What can I serve with navy bean soup? A: It's delicious served with crusty bread, a side salad, or a grilled cheese sandwich.
Enjoy Your Homemade Comfort Food
Transforming pantry staples into a satisfying classic navy bean soup with ham is a rewarding cooking experience. This recipe is a perfect example of how simple ingredients can create a deeply flavorful and comforting dish. Enjoy the process and the delicious results!