Navy Bean Soup
Navy Bean Soup is a cozy addition to any family dinner or potluck. The simple steps to prepare makes this the perfect dish for a cold night.
Servings: 8
Calories: 319kcal
Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive or avocado oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 8-12 ounces thick-cut cooked ham, diced
- 6 cups low-sodium or unsalted chicken broth
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 ½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 smoked ham hock (optional)
Instructions
- Rinse the beans in a colander and discard any discolored beans or pebbles. To soak overnight, transfer to a large bowl and cover with water by 2 inches. For a quick soak, place the beans in a large pot on the stove, cover by 2 inches, and bring to a boil. Turn off the heat and allow the beans to soak for 1 hour.
- Drain and rinse the beans, and set aside until ready to use.
- Add oil to a clean, large pot or Dutch oven and bring to temperature over medium heat. Add the onion, carrots, and celery. Sauté for about 3 minutes. Add the ham and sauté for about 3-4 minutes more.
- Add the beans, broth, bay leaf, thyme, rosemary, salt, pepper, and paprika. Stir to combine. Add the ham hock (if using) and reduce the heat to maintain a gentle simmer. Cook for 1 hour and 30 minutes or up to 2 hours, until the beans are tender to your liking, stirring occasionally.
- Remove the ham hock and allow to cook slightly. Season with more salt and pepper as desired, serve and enjoy!
Nutrition
Serving: 1.5cup | Calories: 319kcal | Carbohydrates: 39g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 1451mg | Potassium: 909mg | Fiber: 15g | Sugar: 5g | Vitamin A: 2871IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 4mg