There's nothing quite as comforting as a steaming bowl of soup during the colder months. A Navy Bean Soup, with its rich flavors and hearty ingredients, offers more than just warmth; it's a hug in a bowl. This dish, steeped in naval tradition, has journeyed from the galleys of ships to the heart of home kitchens, where it's been loved for generations. Let's dive into how you can make your very own hearty Navy Bean Soup that you'll love.
Ingredients:
- 1 pound of dry navy beans
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 ham hock or 2 cups of ham, diced
- 8 cups of chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Parsley for garnish
Preparation Steps:
1. Soak the Beans:
Begin with soaking your navy beans. This can be done overnight in water or by using the quick-soak method. For the quick-soak, rinse the beans, add them to a pot with water to cover by 2 inches, and bring to a boil for 2 minutes. Then, remove from heat, cover, and let sit for an hour.
💡 Note: Always discard the soaking water to remove indigestible sugars that can cause digestive discomfort.
2. Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add the chopped onions, cooking until they’re translucent. Toss in the garlic, sautéing for another minute, ensuring it does not burn as burnt garlic can taste bitter.
3. Add Veggies and Ham:
Next, add the carrots, celery, and ham (or ham hock). Stir well to combine with the onions and garlic. Allow the vegetables to soften, which should take about 5-7 minutes.
4. Combine Ingredients:
Add the soaked and drained navy beans to the pot. Pour in the broth, and add the bay leaf and thyme. If you’re using a ham hock, now’s the time to put it in. Stir everything together, bringing the soup to a gentle boil.
5. Simmer:
Once boiling, reduce the heat to a simmer. Cover the pot with a lid, leaving a slight crack for steam to escape. Let the soup cook for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally, and if using a ham hock, remove it once the soup is done to cut off the meat, discarding the bone and skin.
📢 Note: Cooking time can vary; keep an eye on the beans for tenderness, and add more broth or water if the soup reduces too much.
6. Adjust Seasoning and Serve:
Season the soup with salt and pepper to taste. Before serving, remove the bay leaf. If you wish for a thicker consistency, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Garnish with fresh parsley for a pop of color and fresh flavor.
The beauty of Navy Bean Soup lies in its flexibility. You can add various ingredients to your liking:
- Add diced potatoes for extra substance.
- Incorporate smoked sausage for a deeper, smoky flavor.
- Top with croutons or grated cheese for extra flair.
Over time, this traditional soup has evolved but retains its essence as a comforting, family-friendly dish. Whether it's served as a meal's centerpiece or a soothing side, the Navy Bean Soup recipe we've shared today captures that timeless, comforting quality. With its simple ingredients and uncomplicated cooking process, it’s no wonder this soup has been a beloved part of many dinner tables around the world. It's not just about the warmth it brings to our bodies; it's the comfort and history it brings to our hearts. So, next time you're looking for a dish to share with friends or family or just to enjoy alone, remember this Navy Bean Soup – a recipe you’ll surely love.
Can I use canned navy beans instead of dry?
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Yes, you can! Use about 3 to 4 cans of rinsed and drained navy beans. Just remember to reduce the cooking time since canned beans are already cooked.
What if I don’t have ham?
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You can substitute with smoked turkey or even go vegetarian by omitting the meat entirely. The soup will still be flavorful with the right balance of spices and veggies.
Can I make this soup in a slow cooker?
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Absolutely! After sautéing the vegetables, transfer everything to your slow cooker, add the beans and broth, and cook on low for 6-8 hours or high for 3-4 hours.
