Ingredients
1 lb dry navy beans, soaked overnight and rinsed
1 meaty ham bone (or 2 ham hocks)
2 cups diced cooked ham
1 large yellow onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced
4 cloves garlic, minced
8 cups chicken broth or water
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
Salt to taste (add at the end)
2 tbsp olive oil
Instructions
Step 1: Rinse the soaked navy beans under cold water and set aside.
Step 2: In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing for about 6-8 minutes until softened.
Step 3: Add the minced garlic and cook for another minute until fragrant.
Step 4: Pour in the chicken broth and add the rinsed beans, ham bone, bay leaf, thyme, and black pepper. Do not add salt yet as the ham bone is naturally salty.
Step 5: Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are completely tender.
Step 6: Remove the ham bone from the pot. Once cool enough to handle, remove any meat from the bone, chop it up, and return it to the soup along with the additional 2 cups of diced ham.
Step 7: For a creamier texture, use a potato masher to mash a few beans against the side of the pot. Stir well to incorporate.
Step 8: Taste the soup and add salt if needed. Remove the bay leaf before serving hot.
Notes
Always wait until the end to add salt, as the ham bone and broth often provide enough sodium on their own.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345
- Sugar: 4g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 45mg
Keywords: Ham and bean soup recipe, navy bean soup, leftover ham bone recipes, slow simmered soup, winter comfort food
