Classic Navy Bean Soup
Add this old-time classic to your go-to autumn soups.
Prep: 600sec
Total: 7200sec
Serving Size: Serves 8
Nutrition Facts: Saturated Fat 5.4 g, unSaturated Fat 0.0 g, Carbohydrate 41.0 g, Sugar 3.6 g, servingSize Serves 8, Protein 33.6 g, Fat 16.3 g, calories 435 cal, Sodium 1094.4 mg, Fiber 9.9 g, Cholesterol 0 mg
Ingredients:
- 1 pound dried navy beans
- 4 cups hot water
- 1 medium yellow onion
- 1 large carrot
- 1 stalk celery
- 2 cloves garlic
- 8 ounces thick-cut cooked ham
- 2 tablespoons olive oil
- 2 bay leaves
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 smoked ham hock (optional)
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
Instruction:
- Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.
- Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces thick-cut cooked ham (1 cup).
- When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
- Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.
- Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.
- Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed.
Easy Black Bean Soup Recipe
FAQ
How to make a bean soup?
Rinse beans; transfer to a large stockpot and add water. Bring to a boil and simmer for 2 minutes; remove from heat, cover, and let stand for 1 hour. Add ham bone, diced ham, onion, salt, pepper, and bay leaf. Bring to a boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour and 15 minutes.
How do you add flavor to bland bean soup?
Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it’s ok.
Why do you add vinegar to bean soup?
Wait until the beans are tender but not quite done to add a splash of apple cider vinegar and a couple teaspoons of salt to the pot. The apple cider vinegar breaks down indigestible sugars to help digestion and also brightens the flavor of the beans without the need for excess salt.
Is eating bean soup healthy?
Is 15 Bean Soup Healthy? YES, 15 bean soup is healthy! Beans are high in protein and fiber, meaning this soup will keep you full. This recipe also includes an ample amount of carrots, which are high in beta carotene, antioxidants, potassium, vitamins, and fiber.
