Navy Bean Soup
Cook dry beans at a gentle simmer with smoked ham hocks, fresh herbs and vegetables for a budget-friendly Navy Bean Soup recipe from Food Network Kitchen.
Prep: 0 15min0
Total: 0 2h15min0
Yield: 8 servings
Serving Size: 1 of 8 servings
Nutrition Facts: servingSize 1 of 8 servings, calories 378, Fat 13g, Saturated Fat 5g, Carbohydrate 38g, Fiber 10g, Sugar 3g, Protein 30g, Cholesterol 58mg, Sodium 952mg
Ingredients:
- 1 pound navy beans, picked over, rinsed and drained
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary
- 1 bay leaf
- 2 large smoked ham hocks, about 1 1/2 pounds
- 1 medium onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 8 cups of cold water
- 1 medium carrot, coarsely chopped
- Kosher salt and freshly ground black pepper
- Butter for garnish
Instruction:
- Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
- In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
- Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
- Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
- Pour into heated bowls, place a small pat of butter on top of each soup, and serve.
Navy Bean Soup Recipe | Ham and Bean Soup
FAQ
Do I need to soak navy beans before making soup?
Are Great Northern beans the same as navy beans?
How can I thicken my navy bean soup?
In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.
What’s the best way to cook navy beans?
- Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. …
- Heat olive oil in large soup or stock pot over medium-high heat. …
- Use a colander to drain and rinse soaked beans. …
- Season to taste and serve with crusty bread.
Is navy bean soup good for you?
