RECIPE FOR NAVY BEAN SOUP WITH HAM HOCK RECIPES

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NAVY BEAN SOUP RECIPE (HEARTY HAM VERSION) | KITCHN



Navy Bean Soup Recipe (Hearty Ham Version) | Kitchn image

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

Provided by Renae Wilson

Categories     Main dish    Lunch    Dinner    Soup    Appetizer

Total Time 7200S

Prep Time 600S

Cook Time 6600S

Yield 8

Number Of Ingredients 16

1 pound dried navy beans
4 cups hot water
1 medium yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
8 ounces thick-cut cooked ham
2 tablespoons olive oil
2 bay leaves
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, plus more as needed
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

Steps:

  • 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.
  • 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).
  • When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
  • 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.
  • 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.
  • Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

Nutrition Facts : SaturatedFatContent 5.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.0 g, SugarContent 3.6 g, ServingSize Serves 8, ProteinContent 33.6 g, FatContent 16.3 g, Calories 435 cal, SodiumContent 1094.4 mg, FiberContent 9.9 g, CholesterolContent 0 mg

NAVY BEAN SOUP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Navy Bean Soup Recipe - Food.com - Food.com - Recipes ... image

By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag dried navy beans
7 cups water
1 ham bone (for flavor)
2 cups diced ham
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1/2 cup sliced carrot
1/2 cup sliced celery

Steps:

  • Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
  • Drain bean water.
  • Add remaining ingredients except celery and carrots to beans (including 7 cups water).
  • Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
  • Adjust cooking time if needed until beans are soft and tender.
  • Add carrots and celery and cook for about half an hour.
  • Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

Nutrition Facts : Calories 248.7, FatContent 2.9, SaturatedFatContent 0.7, CholesterolContent 18.2, SodiumContent 838.3, CarbohydrateContent 35.9, FiberContent 14.2, SugarContent 2.8, ProteinContent 20.6

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