As the chilly night wraps around like a cozy blanket, there’s nothing quite like a bowl of warm, hearty soup to hold you in its embrace—Navy Bean Ham Bone Soup is just that, a delightful concoction that sings to the soul. I stumbled upon this recipe one winter evening, feeling the crisp air nipping at my nose, and ever since, it’s been my go-to for those nights when the world feels a bit too vast and cold. The smoky ham, tender beans, and a medley of flavors work together like an orchestra in a bowl—each spoonful a symphony, warming me from the inside out.
Steps
- The night before cooking, place dried beans in a large bowl and cover them with water by three inches. Soak the beans overnight, or up to 24 hours, then drain them before use.
- Set a large 6-quart pot on medium heat and add olive oil. Sauté the ham bone, chopped onions, and minced garlic for 3-5 minutes until the onions become soft.
- Add the drained beans, thyme, cumin, crushed red pepper, 10 cups of water, and any leftover ham scraps to the pot. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 60-90 minutes until the beans are tender, stirring occasionally.
- Use a fork to remove any remaining ham from the bone, stir it back into the soup, and discard the bone. If the soup is too thick, add 1-2 cups of additional water. Taste and adjust seasoning with salt and pepper as needed.
- Optionally, you can add 2-3 chopped carrots and celery stalks with the onions for extra flavor and color. Serve the soup warm, garnished with fresh parsley if desired.
Ingredients
- 1 pound dried navy beans (or great northern beans/cannellini beans)
- 1 ham bone plus ham scraps (or a ham hock)
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 10 cups water (or low-sodium chicken broth)
- Salt and black pepper to taste
- (Optional) 2-3 chopped carrots
- (Optional) 2-3 chopped celery stalks
Nutritional Values
Calories: 1744kcal | Carbohydrates: 288g | Protein: 104g | Fat: 16g | Saturated Fat: 0g | Cholesterol: N/A | Sodium: 176mg | Potassium: 5720mg | Fiber: 112g | Sugar: 16g | Vitamin A: 680IU | Vitamin C: 24.8mg | Calcium: 864mg | Iron: 29.6mg
FAQ
- How should I store leftover Navy Bean Soup?
- You can store the soup in airtight containers or freezer bags and freeze it for future meals. Additionally, you can puree it into a bean dip using a blender to enjoy with tortilla chips.
- Can this recipe be adapted for canned beans?
- Yes, you can use canned beans to reduce the cooking time, although dried and soaked beans are preferred for better texture. Use approximately three 15-ounce cans to substitute for 1-pound dried beans, and drain well to reduce sodium content.
- Is there a way to cook this soup in a crockpot?
- Absolutely! You can prepare this soup in a slow cooker without soaking the beans. Sauté the vegetables on the stovetop first, then transfer everything to the crockpot. Cook on low for 10-12 hours or high for 5-7 hours.
- Can I reuse the ham bone?
- Typically, a ham bone is used only once for making soup. However, if there is still meat and marrow, you can wrap and freeze it for another use. If the bone has been picked clean, it’s best to discard it.
- What can I do if I don’t have a ham bone?
- If you’ve discarded your ham bone, you can purchase one or a ham hock from the store. Alternatively, you might consider making a vegetarian version of the navy bean soup instead.
Tips
- Soak Beans Overnight: To enhance the texture and reduce sodium, soak dried beans overnight instead of using canned beans. This simple step also saves on costs compared to buying canned varieties.
- Delay Adding Salt: Avoid adding salt until the soup is fully cooked. Ham bones are naturally salty, so it’s best to taste the soup at the end of cooking to adjust seasoning as needed.
- Vegetable Additions: Consider adding chopped carrots and celery for extra flavor, color, and nutrients. Add these vegetables when sautéing the onions for the best result.
- Pressure Cooker Option: If you’re short on time, an electric pressure cooker can be used to prepare the beans quickly, eliminating the need for overnight soaking.
Equipment
- Large 6-quart pot or Dutch oven
- Electric pressure cooker (like an Instant Pot), if you want to speed up the bean preparation process.
