Save A hearty, rustic soup brimming with tender navy beans, savory ham, and aromatic fresh thyme—perfect for a cozy farmhouse meal. This American classic combines simple ingredients to create a deeply comforting and nutritious dish that warms the soul.
Save This soup is a testament to the beauty of slow-simmered flavors. By letting the navy beans and ham hock cook together with fresh herbs, you develop a rich, savory broth that perfectly complements the creamy texture of the beans.
Ingredients
- Beans & Meats
- 1 pound (450 g) dried navy beans, rinsed
- 1 pound (450 g) smoked ham hock or diced cooked ham
- Vegetables
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- Liquids & Flavorings
- 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
- Finishing
- 2 tablespoons fresh parsley, chopped (optional)
- Crusty bread, for serving (optional)
Instructions
- Step 1
- (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.
- Step 2
- 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.
- Step 3
- Stir in garlic and cook until fragrant, about 1 minute.
- Step 4
- 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.
- Step 5
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 1½ hours, or until beans are tender.
- Step 6
- Remove the ham hock, discard skin and bone, and shred any meat. Return shredded meat to the soup.
- Step 7
- Discard thyme sprigs and bay leaves. Taste and adjust seasoning with salt and more pepper as needed.
- Step 8
- Ladle soup into bowls, garnish with parsley, and serve hot with crusty bread if desired.
Zusatztipps für die Zubereitung
For a creamier texture, mash some beans in the pot after cooking. This releases the natural starches and thickens the broth without the need for cream.
Varianten und Anpassungen
Smoked turkey leg or sausage can be used in place of ham for a different smoky profile. For a bit of brightness, try adding a dash of hot sauce or a squeeze of fresh lemon juice just before serving.
Serviervorschläge
Ladle the soup into deep bowls and garnish with freshly chopped parsley. Serve hot alongside thick slices of crusty bread to soak up the savory broth.
Save Enjoy this wholesome Ham and Navy Bean Soup as a nourishing main dish. Its rich flavors and hearty ingredients make it a timeless favorite for any table.
Recipe Guide
- → How long should navy beans be soaked before cooking?
Soaking navy beans overnight helps soften them and reduces cooking time. For a quicker method, boil for 5 minutes then let soak for 1 hour.
- → Can smoked turkey be used instead of ham?
Yes, smoked turkey leg or sausage are great alternatives that provide similar smoky flavors.
- → What is the best way to enhance the soup's texture?
Mashing some of the cooked beans inside the pot creates a creamier and thicker texture without altering the flavors.
- → Which herbs complement this bean and ham combination?
Fresh thyme adds a fragrant earthiness, while parsley used as a garnish brightens the dish.
- → How can I add a touch of acidity?
A dash of hot sauce or a squeeze of lemon juice can bring brightness and balance to the rich flavors.