Yield: 6 servings
Navy Bean Soup
This hearty Navy Bean Soup feels like a hug in a bowl. With creamy and tender white beans, smoky ham, and aromatic veggies, the flavor just gets better the longer it simmers.
Ingredients
- 1 lb dried navy beans, soaked and rinsed (soaking directions below)
- 1 tablespoon oil, like olive oil or avocado oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 3 large carrots, sliced
- 2 teaspoons minced garlic
- 8 oz ham steak, cut into bite sized pieces
- 8 cups chicken broth
- 1 teaspoon chicken bouillon
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- 2 teaspoons fresh oregano, or 1 teaspoon dried
- ½ cup fresh chopped parsley
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Instructions
- Heat the oil in a large heavy bottomed pot, like a Dutch oven, over medium heat. Sauté the onion, celery, and carrots for 5 minutes, until the onions are translucent. Then add the garlic and ham and sauté for 1 minute more, stirring frequently.
- Stir in the broth, navy beans, chicken bouillon, thyme, and oregano. Bring to a simmer and partially cover with pot lid. Cook for 1 hour, stirring occasionally, until the beans are tender. For a creamier broth, remove 1 cup of cooked beans, mash, and return to the soup.
- When ready to serve, taste the broth and season with salt and pepper, to taste, as needed. Add the fresh chopped parsley, stir, and serve warm with your favorite crackers, crusty bread, or corn bread.
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Notes
How To Soak Beans: Rinse and sort beans to remove debris. For best results, soak overnight in cold water in the fridge. For a quick soak, boil beans in 10 cups of water for 2 minutes, cover, and let sit 1 hour. Drain and rinse soaked beans before cooking.
Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Freeze: Transfer cooled leftovers to a freezer safe container. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheat: Gently reheat on the stove or in the microwave, adding a splash of broth or water if the soup has thickened.
Nutrition
Serving: 1 serving, Calories: 220kcal, Carbohydrates: 28g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 23mg, Sodium: 1686mg, Potassium: 694mg, Fiber: 10g, Sugar: 4g, Vitamin A: 5656IU, Vitamin C: 25mg, Calcium: 111mg, Iron: 3mg