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Classic Navy Bean Soup

Classic Navy Bean Soup

from thekitchn.com
120 min
435 per serving

Add this old-time classic to your go-to autumn soups.

Ingredients

  • dried navy beans
    1 lb
  • hot water
    4 c
  • yellow onion
    1 medium
  • carrot
    1 large
  • stalk celery
    1
  • garlic
    2 cloves
  • thick-cut cooked ham
    8 oz
  • olive oil
    2 tbsp
  • bay leaves
    2
  • freshly ground black pepper
    2 tsp
  • kosher salt

    plus more as needed

    1 tsp
  • dried thyme
    ½ tsp
  • dried rosemary
    ½ tsp
  • smoked ham hock

    optional

    1
  • low-sodium chicken broth
    6 c
  • unsalted butter
    2 tbsp

Directions

  1. 1

    Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.

  2. 2

    Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces thick-cut cooked ham (1 cup).

  3. 3

    When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.

  4. 4

    Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.

  5. 5

    Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.

  6. 6

    Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

Recipe notes

  1. 1

    Ham hock: The ham hock adds a subtle smokiness to the soup. If using, cut away any meat from the bone after simmering and stir it into the soup. Make ahead: To soak the beans overnight, rinse the beans and discard any broken or discolored pieces. Place in a large heavy pot or Dutch oven, then add enough cold water to cover the beans by 2 inches. Cover and let sit at room temperature overnight, and continue with Step 2 the next day, skipping the quick boil.Storage: Leftovers can be refrigerated in an airtight container for up to 1 week. To freeze navy bean soup, let the soup cool completely, then freeze in an airtight container for up to 3 months. Thaw the soup in the fridge overnight before reheating on the stovetop.

About this Recipe

Classic Navy Bean Soup: A Timeless Comfort Food

There's nothing quite like a warm bowl of Classic Navy Bean Soup to usher in the cozy flavors of fall and winter. This hearty, old-time classic is more than just a meal; it’s a comforting hug in a bowl, perfect for chilly evenings or a satisfying lunch. Our recipe brings you that authentic, rich flavor you crave, making it an essential make-ahead soup that keeps well and gets even better the next day.

What makes this Navy Bean Soup truly special is the perfect blend of simple yet powerful ingredients. Starting with humble dried navy beans, we build layers of flavor with aromatic vegetables like yellow onion, carrot, and celery, along with pungent garlic. The real star, however, is the smoky depth from thick-cut cooked ham, beautifully complemented by an optional (but highly recommended!) smoked ham hock. Bay leaves, dried thyme, and dried rosemary infuse the broth with an earthy warmth, creating a truly irresistible main-dish or dinner option.

This easy soup recipe is a fantastic choice for a nourishing lunch and is naturally gluten-free. It’s also incredibly budget-friendly, turning simple ingredients into a gourmet-tasting experience. Enjoy this robust stovetop soup as a standalone meal, or pair it with crusty bread for dipping. It's truly a timeless comfort food that will become a go-to in your recipe collection for years to come.

Tips for the Best Navy Bean Soup:

  • Ham Hock Magic: Don't skip the smoked ham hock if you can find it! It adds an unparalleled smoky depth that elevates the entire dish.
  • Seasoning is Key: Taste and adjust salt and pepper as the soup simmers. The flavors will meld and intensify over time.
  • Serve it Up: A dash of apple cider vinegar or a sprinkle of fresh parsley at the end can brighten the flavors beautifully.

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