Navy Bean And Ham Soup

Introducing our comforting Navy Bean and Ham Soup: a hearty and flavorful dish that’s perfect for cozy nights or chilly days. This classic recipe combines tender navy beans, savory smoked ham shank, aromatic vegetables, and a blend of spices, simmered to perfection in a rich and savory broth. With simple ingredients and easy-to-follow instructions, this soup is a delicious way to warm up and satisfy your hunger.

Whether enjoyed as a comforting meal on its own or served alongside crusty bread or a fresh salad, this navy bean and ham soup is sure to become a favorite in your kitchen.

How to make Navy Bean And Ham Soup

Ingredients

16 ounces Navy Beans sorted, rinsed and soaked

1 pound Smoked Ham Shank rinsed and patted dry

3 tablespoon Olive Oil

1 Medium Onion finely diced

2 Carrots diced

2 Celery Ribs diced

3-4 Garlic Cloves minced

1 tablespoon Tomato Paste

1 teaspoon Dried Oregano

1 teaspoon Spanish Paprika

Black Pepper to taste

4 cups Chicken Broth

4 cups Water

1 Bay Leaf

Salt to taste

Instructions

Pick through the beans to remove any foreign objects (like small stones).

Don’t skip this step, I’ve found stones in dry beans on more than one occasion.

Add the beans to a colander and rinse them well with cold water and drain.

Soak the beans – use the overnight or the quick soak method.

Overnight method: Add the beans to a pot. Cover the beans with 4-6 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water.

Quick soaking method: Add the beans and 6-8 cups of water to a large pot. Place the pot over medium-high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Drain and rinse the beans. I use the quick soak method and it has worked well so far.

Prepare the smoked ham shank

Rinse the ham with cold water, pat dry.

Make the navy bean soup

Step 1:

Heat olive oil in a large pot over medium heat; add the onions, carrots and celery to the pot.

Cook for 5 minutes, stirring frequently.

Step 2:

Add the garlic, tomato paste, oregano, paprika and black pepper.

Cook 1-2 minutes, stirring frequently.

Step 3:

Add the smoked ham shank, navy beans, chicken broth, water, and the bay leaf to the pot and stir.

Raise heat to high, bring the liquid to a boil, lower heat to medium-low, cover and cook 60 minutes, stirring occasionally.

Step 4:

Remove the smoked ham shank from the pot and place on a cutting board.

Cover the soup and continue cooking.

When the smoked ham shank is cool enough to handle, remove the meat from the bones.

Discard the bones and any fatty pieces.

Chop the meat and return it to the pot.

Step 5:

Continue cooking the navy bean soup for another 15 minutes.

Taste a couple of beans; if they’re tender, the soup is done.

If the beans are still a little firm, cover and continue cooking.

Check the beans every 15 minutes or so, until they reach the desired consistency.

Step 6:

Taste the navy bean soup and add salt if needed.

As a reference, we added ¾ teaspoon to our soup.

Step 7:

Remove the bay leaf and discard.

Notes:

Bean Preparation: Sorting and rinsing the navy beans are crucial steps to ensure that the soup is free from any foreign objects or debris. The option to soak the beans overnight or using the quick soak method helps to soften them, reducing cooking time and ensuring a creamy texture in the finished soup.

Ham Shank: The smoked ham shank adds depth of flavor and richness to the soup. Rinsing and patting it dry before adding to the pot helps to remove any excess salt or impurities.

Vegetable Aromatics: Sautéing onions, carrots, celery, and garlic in olive oil builds a flavorful base for the soup. Adding tomato paste, dried oregano, Spanish paprika, and black pepper further enhances the savory profile of the dish.

Cooking Process: Simmering the soup with the smoked ham shank, soaked navy beans, chicken broth, water, and bay leaf allows the flavors to meld together. Cooking the soup uncovered for 60 minutes ensures that the beans become tender and absorb the rich flavors of the broth.

Ham Preparation: Removing the smoked ham shank from the pot, deboning, and chopping the meat before returning it to the soup adds meaty goodness and texture to every spoonful.

Final Adjustments: Continuing to cook the soup until the beans reach the desired tenderness ensures a consistent texture throughout. Tasting and adjusting the seasoning with salt adds the perfect balance of flavor to the finished dish.

Finishing Touch: Discarding the bay leaf before serving ensures that no unwanted leaves end up in the final dish, providing a smooth and enjoyable eating experience.

Nutrition Information:

Frequently Asked Questions:

Can I use canned beans instead of soaking dry navy beans overnight?

Yes, you can use canned navy beans as a time-saving alternative.

Rinse and drain the canned beans before adding them to the soup.

What’s the purpose of soaking the beans overnight?

Soaking helps soften the beans, reducing cooking time and improving their texture.

It also aids in removing compounds that can cause digestive discomfort.

Can I use a different type of ham instead of a smoked ham shank?

Yes, you can use other types of ham, such as ham hocks or leftover ham.

The choice of ham will influence the flavor of the soup.

How do I quick soak the beans?

Boil the beans for 2 minutes, then let them soak for an hour off the heat.

Drain and rinse before using in the recipe.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt the recipe for a slow cooker or Instant Pot.

Adjust cooking times and follow the appliance’s guidelines for beans and meats.

Is it necessary to remove the ham shank from the soup?

Removing the ham shank allows you to separate the meat from the bones and discard any fatty pieces.

It also ensures even distribution of ham throughout the soup.

How can I enhance the flavor of the soup?

Consider adding fresh herbs like thyme or parsley during the last stages of cooking for added flavor.

Adjust salt and pepper according to your taste.

Can I freeze this soup for later use?

Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers.

Thaw and reheat when ready to enjoy.

Why is my soup too thick?

If the soup becomes too thick during cooking, you can add more broth or water until it reaches your desired consistency.

Can I make this soup vegetarian?

Yes, you can omit the ham or use vegetable broth to make a delicious vegetarian navy bean soup.

Adjust seasonings accordingly.