Description
A hearty and flavorful soup made with navy beans and savory ham hock.
Ingredients
Scale
- 1 lb dry navy beans, soaked overnight and drained
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 smoked ham hock
- 1 lb cooked ham, diced
- 6 cups chicken broth
- 2 cups water
- 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- In a large Dutch oven or heavy pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until vegetables begin to soften, approximately 5-7 minutes.
- Stir in minced garlic and cook for 1 additional minute until fragrant.
- Add the soaked and drained beans, ham hock, diced ham, chicken broth, water, thyme, and bay leaves.
- Bring the mixture to a boil, then reduce heat to low and cover with a lid.
- Simmer for 1 to 2 hours, or until the beans are completely tender.
- Remove the ham hock and bay leaves. Shred any meat from the hock and return it to the pot.
- Season with salt and pepper to taste before serving.
Notes
- This soup can be made ahead of time and freezes well.
- Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 50mg