If you’re craving a hearty, comforting soup, this Classic Navy Bean Soup is just the ticket! It’s a timeless dish that’s packed with tender navy beans, flavorful ham, and aromatic vegetables. The best part? It’s easy to make and incredibly satisfying. This soup has been a staple in many homes for generations, and for good reason. It’s the perfect meal to warm you up on a chilly day and can be easily doubled for meal prep or feeding a crowd.
Let’s dive into the recipe and get cooking!
Why You’ll Love This Classic Navy Bean Soup :
This Classic Navy Bean Soup is a warm, comforting meal that’s simple yet packed with flavor. The beans simmer slowly with ham, herbs, and a mix of carrots, celery, and onions, creating a rich and hearty soup. It’s perfect for lunch, dinner, or even meal prep since the flavors deepen over time.
Plus, this soup is versatile! You can make it with or without a ham hock, and it pairs beautifully with crusty bread for dipping. The beans provide a great source of protein and fiber, making it a nutritious option that’s still hearty and filling.
Ingredients for Classic Navy Bean Soup :
Here’s what you’ll need to make this flavorful Classic Navy Bean Soup:
- 1 pound dried navy beans: The star of the show, these small white beans are tender and soak up all the delicious flavors as they simmer.
- 4 cups hot water: Used for soaking the beans to soften them before cooking.
- 1 medium yellow onion: Adds sweetness and depth to the soup.
- 1 large carrot: Provides a touch of natural sweetness and color.
- 1 celery stalk: Adds flavor and texture.
- 2 cloves garlic: For that classic aromatic base.
- 8 ounces thick-cut cooked ham: Provides a salty, savory bite.
- 2 tablespoons olive oil: For sautéing the vegetables.
- 2 bay leaves: Adds a subtle, earthy flavor.
- 2 teaspoons freshly ground black pepper: For seasoning and a little heat.
- 1 teaspoon kosher salt: Season the soup, adjusting to taste.
- 1/2 teaspoon dried thyme: Adds an herbal note.
- 1/2 teaspoon dried rosemary: Adds depth and a slightly piney aroma.
- 1 smoked ham hock (optional): For an extra boost of smoky flavor.
- 6 cups low-sodium chicken broth: The base of the soup.
- 2 tablespoons unsalted butter: Stirred in at the end for richness.
How to Make Classic Navy Bean Soup :
Follow these simple steps to make your own Classic Navy Bean Soup:
1. Soak the Navy Beans
Start by rinsing 1 pound of dried navy beans under cold water. Remove and discard any beans that are split, broken, or discolored. Place the beans in a large pot or Dutch oven, cover them with 4 cups of hot water, and bring it to a boil over medium-high heat. Let the beans boil for 2 minutes, then remove the pot from the heat, cover, and let the beans soak for 1 hour.
Tip: Soaking the beans helps soften them and reduces their cooking time. If you’re in a hurry, you can use the quick-soak method by boiling the beans for 2 minutes and then letting them soak for 1 hour.
2. Prepare the Vegetables and Ham
While the beans are soaking, finely chop 1 medium yellow onion, 1 large carrot, and 1 celery stalk. Mince 2 cloves of garlic, and dice 8 ounces of thick-cut ham into bite-sized pieces.
3. Sauté the Vegetables and Ham
Once the beans are done soaking, drain them in a colander and set them aside. Wipe the pot clean, then heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 3 minutes, stirring occasionally, until they start to soften and become fragrant.
Next, add the diced ham, minced garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Stir everything together and let it sauté for another minute, just until the garlic and herbs are fragrant.
4. Add the Beans and Broth
Add the drained beans back into the pot and stir to combine. If you’re using a smoked ham hock (optional but highly recommended for extra flavor), nestle it into the bean mixture.
Pour in 6 cups of low-sodium chicken broth, bring the soup to a boil over high heat, then reduce the heat to medium-low. Let the soup simmer gently for 1 hour 30 minutes to 1 hour 45 minutes, stirring occasionally, until the beans are tender.
Tip: If the soup becomes too thick as it simmers, add additional water or broth to reach your desired consistency.
5. Finish the Soup
Once the beans are tender, remove the ham hock if you used one. Stir in 2 tablespoons of unsalted butter until melted, which adds a nice richness to the soup.
Taste the soup and adjust the seasoning with more salt if needed. Remove the bay leaves before serving.
6. Serve and Enjoy
Ladle the soup into bowls and serve it warm, with crusty bread or cornbread on the side. Garnish with freshly chopped parsley or a sprinkle of extra black pepper if desired.
Tips for Making the Best Navy Bean Soup :
- Soak the Beans: Soaking the beans not only helps them cook faster, but it also makes them easier to digest.
- Use a Ham Hock: If you can, use a smoked ham hock in this soup for extra depth and smoky flavor. It’s optional but adds a ton of richness.
- Thicker Soup: If you prefer a thicker soup, use an immersion blender to puree a small portion of the beans before serving. This will thicken the soup while keeping most of the beans whole.
- Leftover Ham: This recipe is perfect for using up leftover holiday ham! Just dice it up and toss it in.
What to Serve with Navy Bean Soup :
This Classic Navy Bean Soup is a hearty meal on its own, but here are some ideas to complement it:
- Crusty Bread: A warm, crusty loaf of bread is perfect for dipping into the rich broth.
- Cornbread: A side of sweet cornbread pairs wonderfully with the smoky flavors in the soup.
- Simple Salad: A fresh green salad with a light vinaigrette provides a crisp contrast to the hearty soup.
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Classic Navy Bean Soup
This Classic Navy Bean Soup is a hearty, flavorful dish that’s perfect for chilly days or when you want a simple, comforting meal. Serve it with some crusty bread or cornbread, and enjoy the rich, savory flavors with every bite!
Ingredients
- 1 pound dried navy beans
- 4 cups hot water
- 1 medium yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 8 ounces thick-cut cooked ham, diced
- 2 tablespoons olive oil
- 2 bay leaves
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 smoked ham hock (optional)
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter