Ham And Navy Bean Soup
This Ham and Navy Bean Soup is a hearty and comforting dish that’s perfect for warming up on a chilly day. With its rich, savory flavor, this soup combines tender navy beans with the robust taste of ham, aromatic herbs, and a touch of heat from crushed red pepper.
The slow simmering process ensures that all the flavors meld beautifully, creating a satisfying and nourishing meal. Ideal for a cozy family dinner or meal prepping, this recipe is both simple and deeply satisfying.
Ham And Navy Bean Soup
Ingredients:
1 lb dried navy beans
1 tablespoon olive oil
1 large onion – diced
8 cloves garlic – minced
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
½ teaspoon crushed red pepper
salt and pepper – to season
1 bay leaf
1 ham bone – with scraps (see notes)
8-12 cups water – or half water half low-sodium chicken broth
Instructions:
Step 1:
Soak your beans overnight.
Transfer the dried beans to a large bowl and add water so that it is covered by approximately 3 inches.
Allow the beans to soak overnight or up to 24 hours (see notes below for the “quick-soak” option).
Step 2:
Add the olive oil to a large pot or Dutch oven set over medium heat.
Add the onion and cook, stirring occasionally, until softened and translucent (about 6-8 minutes).
Add the minced garlic, thyme, rosemary, crushed red pepper, and a pinch of salt and pepper.
Mix well and cook, stirring continuously, for 1-2 minutes.
Step 3:
Add the bay leaf, drained beans, ham bone, ham scraps, and 10 cups of water (you can add more if needed).
Bring to a boil then lower the heat, cover, and simmer for at least 1-2 hours, or until the beans are very soft.
Step 4:
Remove the bone and allow it to cool slightly.
Use a fork or knife to remove any additional meat from the ham bone. Discard the bone.
Step 5:
Serve garnished with additional salt and pepper, to taste.
Notes:
Careful not to add too much salt until the end of cooking as ham is naturally very salty.
If you forget to soak your beans overnight, you can “quick-soak” them by placing them in a large pot or saucepan with 1 tablespoon of salt and 8 cups of water (per 1 pound of beans). Bring to a boil, then remove from heat, cover, and allow them to soak for about an hour. Drain and rinse before cooking.
If you don’t have a ham bone or leftover ham to use for this soup, you may replace it with thick-cut bacon, pork belly, or ham sold at the grocery store. You may also find smoked ham hocks for sale also.
Bean Soaking: Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. If you’re short on time, you can use the “quick-soak” method: boil the beans for 2 minutes, then let them sit, covered, for 1 hour before draining and using.
Ham Bone: The ham bone adds rich flavor to the soup. If you don’t have a ham bone, you can use diced ham or a ham hock instead. For extra flavor, you can also add leftover ham scraps or pieces.
Broth Options: Using half water and half low-sodium chicken broth can enhance the soup’s flavor without making it too salty. If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
Adjusting Thickness: If you prefer a thicker soup, you can mash some of the beans with a spoon or immersion blender once they’re cooked. For a thinner consistency, simply add more water or broth.
Flavor Adjustments: Taste the soup towards the end of cooking and adjust the seasoning as needed. Additional salt and pepper may be required depending on the saltiness of the ham and broth.
Spice Level: The crushed red pepper adds a mild heat. Adjust the amount to suit your taste or omit it if you prefer a milder soup.
Vegetable Additions: Feel free to add other vegetables such as carrots, celery, or potatoes for extra flavor and nutrition. Add these early in the cooking process to ensure they cook thoroughly.
Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Serving Suggestions: This soup pairs well with crusty bread, cornbread, or a side salad. Garnish with fresh herbs or a sprinkle of Parmesan cheese for added flavor.
Bone Removal Tip: To make removing the ham bone easier, let it cool slightly before handling. You can also use tongs to pull out larger pieces of meat from the bone.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~260 | Protein: ~17 g | Carbohydrates: ~34 g | Fiber: ~10 g | Sugars: ~6 g | Fat: ~7 g | Saturated Fat: ~1 g | Cholesterol: ~25 mg | Sodium: ~680 mg
Frequently Asked Questions:
Do I need to soak the beans overnight?
Yes, soaking the beans overnight helps to soften them and reduces cooking time.
If you’re short on time, you can use the “quick-soak” method: boil the beans for 2 minutes, then let them sit, covered, for 1 hour before draining.
Can I use canned navy beans instead of dried beans?
Yes, you can use canned navy beans as a shortcut.
If using canned beans, skip the soaking step and reduce the simmering time.
Add the beans during the last 30 minutes of cooking to heat through and absorb flavors.
What can I use if I don’t have a ham bone?
If you don’t have a ham bone, you can use a ham hock, smoked turkey leg, or just diced ham.
These substitutes will still provide a rich, smoky flavor.
You can also use smoked paprika or liquid smoke for a similar taste.
Can I make this soup vegetarian or vegan?
Yes, to make it vegetarian or vegan, omit the ham bone and use vegetable broth instead of chicken broth.
You can add other seasonings like smoked paprika to add depth of flavor.
How can I thicken the soup if it’s too watery?
If you prefer a thicker soup, you can mash some of the beans with a potato masher or blend a portion of the soup with an immersion blender to thicken it.
Alternatively, simmer the soup uncovered to reduce the liquid.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The soup can also be frozen for up to 3 months.
Reheat thoroughly on the stove or in the microwave before serving.
If frozen, thaw it in the refrigerator overnight before reheating.
Can I add other vegetables to this soup?
Yes, you can add other vegetables such as carrots, celery, or potatoes.
Add these early in the cooking process to ensure they cook thoroughly and become tender.
What if my beans are still hard after cooking?
If the beans are still hard after cooking, continue to simmer the soup, checking occasionally.
Older beans can take longer to cook, so be patient and add more water if needed.
How much sodium is in this soup?
The sodium content can vary based on the amount and type of ham used, as well as whether you use low-sodium broth.
To control sodium levels, use low-sodium broth and adjust the amount of added salt.
Check the nutrition information based on the specific ingredients you use.
Can I prepare this soup in a slow cooker?
Yes, you can make this soup in a slow cooker.
After soaking the beans, sauté the onions and garlic as directed, then add all ingredients to the slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.