5 from 3 votes
Navy Bean Soup
Warm your belly and satisfy your cravings with a hearty bowl of beans and pork.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings:
8
servings
Calories:
221 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 pound Navy beans
- 1 ham hock
- 1 carrot diced, large
- 1 celery diced, stalk
- 2 tablespoons olive oil
- 8 cups chicken broth low-sodium
- salt to taste
- black pepper to taste
Instructions
- Rinse and sort the navy beans, removing any debris. Soak the beans in water overnight or in boiling water for around 4 hours, as advised in the FAQs. Drain and rinse the beans.
- In a large pot, heat the olive oil over medium heat. Add the diced carrot and celery, and sauté until they are tender, about 5 minutes.
- Add the drained beans, chicken broth, and ham hock to the pot. Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the beans are tender.
- Remove the ham hock from the soup. When cool enough to handle, shred the meat and return it to the pot. Season the soup with salt and pepper to taste.
Cup of Yum
Nutrition Information
Calories
221kcal
(11%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
23mg
(8%)
Sodium
130mg
(5%)
Potassium
527mg
(11%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
1276IU
(26%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 221
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 130mg | 5% |
| Potassium | 527mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 1276IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.