Navy bean soup is a comforting, hearty dish that’s perfect for chilly days or whenever you crave something nourishing and delicious. This classic soup is not only budget-friendly but also packed with protein, fiber, and essential nutrients. Whether you’re a seasoned cook or a kitchen newbie, making navy bean soup from scratch is easier than you think. Let’s dive into how you can make this soul-warming soup in your own kitchen.
What You’ll Need to Make Navy Bean Soup
Here’s a basic list of ingredients for a classic navy bean soup with a smoky ham twist. You can customize it to your taste or make it vegetarian by skipping the ham and using vegetable broth.
– 1 pound dried navy beans
– 1 tablespoon olive oil or butter
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– ½ teaspoon dried rosemary
– 1 bay leaf
– 1 smoked ham hock (optional, for smoky flavor)
– 8 cups low-sodium chicken broth (or vegetable broth)
– Salt and freshly ground black pepper, to taste
Step-by-Step Instructions to Make Navy Bean Soup
1. Soak the Beans
Start by rinsing the navy beans in a colander, removing any debris or broken beans. Soak them in a large bowl with plenty of water—about 6 cups or more—overnight or for at least 8 hours. This softens the beans and helps reduce cooking time.
If you’re short on time, you can quick-soak by boiling the beans for 2 minutes, then letting them sit covered for an hour before draining.
2. Sauté the Vegetables
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and become fragrant. Then add minced garlic, thyme, rosemary, and the bay leaf. Stir for about 30 seconds to release their aroma.
3. Add Beans, Broth, and Ham Hock
Drain the soaked beans and add them to the pot. Pour in the chicken or vegetable broth. If you’re using a smoked ham hock, add it now to infuse the soup with a rich, smoky flavor.
Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently. If you’re using ham, simmer for 1-2 hours until the beans are tender. Without ham, simmer for 2-3 hours.
4. Finish the Soup
Once the beans are tender, remove the bay leaf and ham hock. If you used ham, shred the meat off the bone and return it to the soup, discarding any skin or bones.
Season with salt and pepper to taste. For extra creaminess, you can mash some beans against the pot’s side or blend a portion of the soup.
Serve hot with crusty bread or crackers for a satisfying meal.
Tips and Variations for Navy Bean Soup
– Vegetarian Version: Skip the ham hock and use vegetable broth. Add smoked paprika and a Parmesan rind (if not vegan) for depth of flavor.
– Spices: Feel free to add cumin, paprika, or sage for a different flavor profile.
– Make it Creamy: For a silky texture, mash some beans or use an immersion blender halfway through cooking.
– Slow Cooker or Instant Pot: You can adapt this recipe for slow cookers or pressure cookers to save time and effort.
– Add Greens: Stir in chopped kale or spinach near the end for extra nutrition and color.
Why Navy Bean Soup Is a Kitchen Favorite
Navy bean soup is beloved because it’s:
– Nutritious: Packed with fiber, protein, and vitamins.
– Economical: Uses affordable pantry staples.
– Comforting: Warm and filling, perfect for any season.
– Flexible: Easy to customize with different herbs, spices, and proteins.
– Make-Ahead Friendly: Tastes even better the next day and freezes well.
Give this classic navy bean soup a try and enjoy a bowl of wholesome goodness that warms your heart and satisfies your hunger.
Navy bean soup is simple to make, delicious, and perfect for any home cook looking for a hearty meal. Enjoy!