Save to Pinterest On chilly evenings when comfort is calling, there's nothing quite like a steaming bowl of Ham and Navy Bean Soup. This rustic farmhouse classic brings together creamy white beans and savory chunks of ham in a rich, aromatic broth that speaks of simpler times. The earthy fragrance of fresh thyme mingles with the sweet carrots and onions to create a soup that nourishes both body and soul.
Save to Pinterest This soup carries the tradition of using every bit of a ham to create multiple meals. After a holiday ham dinner, the leftover bone and meat transform into this nourishing pot of goodness that stretches your ingredients into another satisfying meal. The slow simmering allows the flavors to meld perfectly, while the fresh thyme adds a gentle herbal note that elevates the rustic ingredients.
Ingredients
- 1 pound (450 g) dried navy beans, rinsed
- 1 pound (450 g) smoked ham hock or diced cooked ham
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups (2 L) low-sodium chicken broth or water
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, chopped (optional)
- Crusty bread, for serving (optional)
Instructions
- Prepare the beans
- Optional: Place navy beans in a large bowl, cover with water, and soak overnight. Drain and rinse before using. For a quick soak, cover beans with water in a pot, bring to a boil for 5 minutes, then let sit off heat for 1 hour. Drain.
- Sauté the aromatics
- In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Combine and simmer
- Add soaked (or unsoaked, if using quick-cook beans) navy beans, ham hock (or diced ham), chicken broth, thyme, bay leaves, and black pepper. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1½ hours, or until beans are tender.
- Finish the soup
- Remove the ham hock, discard skin and bone, and shred any meat. Return shredded meat to the soup. Discard thyme sprigs and bay leaves. Taste and adjust seasoning with salt and more pepper as needed.
- Serve
- Ladle soup into bowls, garnish with parsley, and serve hot with crusty bread if desired.
Zusatztipps für die Zubereitung
When cooking dried beans, avoid adding salt until they're fully tender as salt can toughen the beans during cooking. If you notice the soup becoming too thick during simmering, you can add more broth or water to reach your desired consistency. For a more rustic texture, leave the soup as is with whole beans; for a creamier consistency, use the back of a spoon to mash some of the beans against the side of the pot.
Varianten und Anpassungen
This soup is wonderfully adaptable. For a smoky variation, add a teaspoon of smoked paprika along with the other seasonings. If ham isn't available, smoked turkey leg or sausage works beautifully as an alternative. For a vegetarian version, omit the meat and use vegetable broth, adding a splash of liquid smoke and extra herbs to enhance the flavor. A handful of chopped kale or spinach added in the last few minutes of cooking introduces color and additional nutrients.
Serviervorschläge
Serve this hearty soup in deep bowls with a chunk of crusty bread or warm cornbread on the side. A simple green salad dressed with vinaigrette provides a fresh counterpoint to the rich soup. For extra zing, offer hot sauce or a squeeze of lemon at the table. This soup makes excellent leftovers and can be refrigerated for up to 4 days or frozen for up to 3 months in airtight containers.
Save to Pinterest This Ham and Navy Bean Soup is more than just a meal—it's a tradition in a bowl, connecting us to generations of home cooks who understood the value of transforming simple ingredients into nourishing food. Whether served as the centerpiece of a family dinner or packed in thermoses for a warming lunch, this soup carries the essence of comfort in every spoonful. As the seasons change and temperatures drop, let this humble pot of goodness become a staple in your kitchen rotation.
Common Recipe Questions
- → Can I use different meat instead of ham?
Yes, smoked turkey leg or sausage are great alternatives that provide a similar savory depth.
- → Is soaking the beans necessary?
Soaking helps soften the beans and reduce cooking time, but quick-cooking unsoaked beans also work well.
- → How can I make the texture creamier?
Mashing a portion of the cooked beans in the pot adds a richer, creamier consistency.
- → What herbs enhance the flavor?
Fresh thyme and bay leaves lend aromatic notes that complement the smoky ham and beans perfectly.
- → Can I freeze the soup for later?
Yes, this soup freezes well for up to three months, maintaining its flavor and texture.