Creamy Navy Bean Soup

Creamy Navy Bean Soup is a comforting and hearty dish that warms you from the inside out. Packed with tender navy beans, rich ham flavor, and a medley of sautéed vegetables, this soup is both nourishing and satisfying.

The slow simmering process allows the beans to soften beautifully, while mashing some of them adds a delightful creaminess to the broth. Perfect for chilly evenings or as a cozy meal anytime, this soup is sure to become a family favorite!

Creamy Navy Bean Soup

Ingredients:

1 lb dry navy beans

10-12 cups water

1 ham bone (or 1 cup diced ham)

2 carrots, diced

1 onion, chopped

2 celery stalks, diced

4 cloves garlic, minced

1 tsp dried thyme (or 1 tbsp fresh thyme)

2-3 tbsp olive oil

2-3 tbsp butter

Salt and pepper, to taste

Instructions:

Prepare the Beans:

Rinse and sift the dry navy beans. Place them in a large pot and cover with 10-12 cups of water.

Bring to a boil, then cover and remove from heat. Let the beans sit for about 1 hour.

Add the Ham Bone:

After an hour, add the ham bone to the pot. Return to a boil, then reduce the heat to low. Simmer for about 1.5 hours or until the beans are tender.

Sauté the Vegetables:

In a separate pan, heat 2-3 tablespoons of olive oil over medium heat. Add the diced carrots, chopped onion, diced celery, minced garlic, thyme, and diced ham (if using). Sauté for 5-7 minutes until the vegetables are softened.

Combine and Thicken:

After 1.5 hours, remove the ham bone from the pot and sift out any fat or messy pieces. Use a slotted spoon to remove some beans and mash them in a bowl; then stir the mashed beans back into the soup to create a creamier texture.

Finish the Soup:

Add the sautéed vegetable mixture to the pot. Stir well and melt in 2-3 tablespoons of butter for added creaminess. Season with pepper and taste for salt, adjusting as needed.

Serve:

Ladle the soup into bowls and enjoy it hot, garnished with fresh herbs if desired.

This hearty soup is perfect for chilly days and packed with flavor!

Notes:

Bean Preparation:

Soaking the beans overnight can reduce cooking time. If you choose to soak, use the quick soak method by bringing the beans to a boil for 2 minutes, then letting them sit for an hour before draining and cooking.

Ham Alternatives:

If you don’t have a ham bone, you can use diced ham or smoked sausage for flavor. Vegetarian options can include using liquid smoke or smoked paprika for a similar taste.

Vegetable Variations:

Feel free to add other vegetables like potatoes, bell peppers, or greens (like spinach or kale) for added nutrition and flavor.

Thickening the Soup:

If you prefer a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender, adjusting the consistency to your liking.

Storage:

The soup can be stored in an airtight container in the refrigerator for up to 5 days.

It also freezes well; just be sure to let it cool completely before transferring to a freezer-safe container.

Seasoning:

Taste the soup before adding salt, especially if using a ham bone or pre-cooked ham, as these can be quite salty.

Adjust seasoning gradually to avoid oversalting.

Serving Suggestions:

This soup pairs wonderfully with crusty bread, cornbread, or a fresh salad for a complete meal.

Consider topping it with fresh herbs or a sprinkle of cheese for added flavor.

Nutrition Information:

Frequently Asked Questions:

Can I use canned navy beans instead of dry beans?

Yes, you can use canned navy beans to save time. If using canned beans, simply rinse and drain them, then add them to the pot during the last 30 minutes of cooking to heat through.

What if I don’t have a ham bone?

If you don’t have a ham bone, you can use diced ham or smoked sausage for flavor.

For a vegetarian option, consider using vegetable broth and adding smoked paprika for a similar smoky flavor.

How can I make the soup thicker?

To thicken the soup, mash a portion of the beans with a fork or potato masher and stir them back into the pot.

Alternatively, you can use an immersion blender to blend a portion of the soup for a creamier texture.

Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like potatoes, bell peppers, or leafy greens for added nutrition and flavor.

Just adjust the cooking time accordingly to ensure all vegetables are tender.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 5 days.

It also freezes well for up to 3 months.

Just let it cool completely before transferring to a freezer-safe container.

Reheat on the stovetop or microwave before serving.

How long should I soak the beans if I choose to?

If you decide to soak the beans, you can soak them overnight in water or use the quick soak method: bring them to a boil for 2 minutes, then let them sit covered for about 1 hour.

This helps reduce cooking time.

What type of ham is best for this soup?

A ham bone is ideal for flavor, but you can also use diced leftover ham, smoked ham hocks, or even a meaty ham steak.

Just ensure it has some fat to enrich the soup.

Can I make this soup in a slow cooker?

Yes! You can combine the soaked beans, ham, vegetables, and broth in a slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours, until the beans are tender.

Is it necessary to mash some of the beans?

Mashing some of the beans is not strictly necessary, but it does help create a creamier texture for the soup.

If you prefer a chunkier soup, you can skip this step.

What should I serve with this soup?

Creamy navy bean soup pairs well with crusty bread, cornbread, or a fresh salad.

You can also serve it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.