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Navy Bean Soup

Classic Navy Bean Soup Recipe

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb dried navy beans, soaked and drained
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 3 celery ribs, diced
  • 4 cloves garlic, minced
  • 1 smoked ham bone (about 1 lb)
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika (optional)
  • Salt and black pepper to taste

Method
 

  1. Soak the beans overnight or quick-soak. Drain well.
  2. In a large Dutch oven, heat the olive oil over medium heat. Sauté the onion, carrots, and celery 8 to 10 minutes until softened.
  3. Stir in garlic, then add beans, ham bone, broth, bay leaves, thyme, and paprika. Bring to a boil.
  4. Reduce heat to low, cover partially, and simmer 1 1/2 to 2 hours until beans are tender.
  5. Remove the ham bone, shred the meat, and return it to the pot. Season with salt and pepper, then ladle into bowls.

Notes

For quick-soak method: rinse beans, cover with water, bring to a boil and boil 2 minutes, then remove from heat, cover and let stand 1 hour before draining. Taste before adding salt; the ham bone contributes saltiness. If you prefer a thicker soup, mash some of the beans against the side of the pot before serving.