Navy Bean Soup Recipe (with Ham)
User Reviews
5
Navy Bean Soup Recipe (with Ham)
Description
The Navy Bean Soup Recipe (with Ham) uses dried navy beans soaked overnight to ensure a tender and creamy bean texture. The soup base is developed by sautéing onions and garlic with a ham bone and scraps, which infuse the broth with smoky richness. Fresh thyme, ground cumin, and crushed red pepper add herbaceous and slightly spicy layers of flavor to balance the richness.
The soup simmers for up to 90 minutes until the beans are fully soft, allowing the flavors to meld. The ham meat from the bone is shredded into the soup, enhancing the body and taste. The final seasoning with salt and pepper is adjusted carefully to accommodate the saltiness of the ham bone.
This soup is wholesome and filling, often served as a main meal, especially during cooler weather. Vegetables such as carrots and celery can be added for additional texture, color, and nutrition. It pairs well with crusty bread for dipping or as a standalone dish.
Adding the vegetables is optional but can provide extra freshness and variety. Seasoning adjustments are recommended after cooking to avoid over-salting given the ham's natural salt content.
Ingredients
- 1 pound Navy beans dried
- 1 ham bone + ham scraps
- 1 tablespoon olive oil
- 1 onion peeled and chopped, large
- 6 cloves garlic minced
- 1 tablespoons thyme fresh leaves
- 2 teaspoons cumin ground
- 1/2-1 teaspoon crushed red pepper
- 10 cups water
- salt and pepper
Instructions
- The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
- Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
- Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)
- Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
- Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.
Notes
- Adding chopped carrots and celery when sautéing the onions adds color and extra nutrients but is optional.
- Adjust salt carefully at the end because the ham bone naturally adds saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 218kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 22mg | 1% |
| Potassium | 715mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 2g | 4% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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