Navy Bean Soup Recipe
This navy bean soup recipe is warm and hearty that starts with dried navy beans and a leftover ham bone.
Ingredients
- 1 ham bone or ham hock
- 1 pound bag of dried navy beans
- 1.5 cups diced sweet onion 1 medium
- 2 tablespoons of butter or olive oil
- 1/2 cup diced carrot 1 large
- 1/3 cup diced celery 2 ribs
- 1 clove of garlic minced
- 2 quarts of chicken broth
- 1 teaspoon of dried thyme leaves
- 1 teaspoon of ground smoked paprika
- salt and black pepper to taste
Instructions
- Rinse beans and remove any unsightly bits.
- Place beans in a large heavy pot and cover with 4 cups of cold water.
- Bring to a boil, then turn off the heat and let the beans soak for 1 hour.
- Drain beans and set aside.
- Clean pot and then use it to saute the onions, carrots, celery and garlic in the butter for about 5 minutes or until the vegetables soften.
- Add salt, pepper, thyme, and paprika. Stir well.
- Add stock.
- Bring the vegetables and stock to a boil.
- Add beans and ham to the pot and reduce to a simmer on low heat.
- Cook for 1.5 hours or until the beans are soft and tender.
- Remove ham bone and cut off any ham bit to return to the pot if desired.
Notes
If you don't have a ham bone you can use ham hocks, bacon, or liquid smoke to give the soup a nice smoky flavor.
Nutrition
Serving: 1gCalories: 168kcalCarbohydrates: 14gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 39mgSodium: 1552mgFiber: 4gSugar: 4g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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