Ingredients for Navy Bean Soup
Here’s what you’ll need to make a hearty pot of Navy Bean Soup:
- 1 pound dried navy beans - Rinse these well before using.
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 ham hock or 1 cup chopped ham
- 8 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, for garnish
Preparation Steps
Here’s how to prepare your Navy Bean Soup:
1. Soak the Beans
Start with soaking the navy beans:
- Place the beans in a large bowl, cover with water by at least 2 inches, and soak overnight.
- Or, for a quicker method, do a rapid soak by bringing the beans to a boil for 2 minutes, then let them sit for an hour off heat.
2. Prepare the Soup Base
Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery:
- Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
3. Add the Ham
If using a ham hock, add it now; if using chopped ham, set it aside until the soup is nearly done:
- The ham hock will infuse the soup with a rich, smoky flavor as it simmers.
4. Combine Ingredients
Stir in the broth, drained beans, bay leaf, thyme, salt, and pepper. Bring everything to a boil:
- Once boiling, reduce heat to a simmer and cover the pot. Let it cook for 1.5 to 2 hours, stirring occasionally.
5. Finish the Soup
If you used a ham hock, remove it, chop any meat attached to the bone, and return the meat to the pot. If you’re using chopped ham, add it now. Adjust seasoning:
- Let the soup simmer for an additional 15 minutes to blend the flavors.
6. Serve
Serve your Navy Bean Soup hot, garnished with fresh parsley:
- Consider adding a dollop of sour cream or a splash of lemon juice for extra zest.
⭐ Note: If the soup is too thick, you can add more broth or water to reach your desired consistency.
Creating Navy Bean Soup from scratch is not just simple but also incredibly satisfying. With navy beans at the heart of this dish, it offers both nutrition and comfort, making it perfect for those chilly evenings or when you need a comforting, wholesome meal.
The recipe captures the essence of traditional flavors with beans that soak up the taste of the ham and vegetables, providing a mouthwatering experience. It's adaptable, allowing you to tweak the ingredients to suit dietary needs or taste preferences. And remember, the soup can be enhanced with your favorite seasonings or additional vegetables for a twist on the classic.
By following these steps, you’ve made more than just soup; you’ve crafted an experience, a warm, flavorful bowl that speaks to comfort and nourishment. Enjoy this classic Navy Bean Soup, and don’t forget to share it with friends and family, bringing warmth and joy to their table as well.
FAQ Section
Can I use canned navy beans instead of dried ones?
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Yes, you can. Use three 15-ounce cans of navy beans, drained and rinsed. Adjust the cooking time since canned beans are already cooked; you’ll only need to simmer the soup for about 30 minutes.
What can I use if I don’t have a ham hock?
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You can substitute with bacon, smoked sausage, or even skip the meat entirely for a vegetarian version. If omitting meat, you might want to increase the vegetable broth and add a bit of liquid smoke for that smoky flavor.
How can I make this soup vegetarian or vegan?
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To make it vegetarian, simply remove the ham and use vegetable broth. For a vegan version, also omit any dairy products and use plant-based cream or vegan sour cream for garnish.
How long can I store Navy Bean Soup?
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Navy Bean Soup can be refrigerated for up to 4 days. For longer storage, freeze it in airtight containers for up to 3 months. Reheat gently to maintain texture.
