Navy Bean and Ham Soup

Navy Bean and Ham Soup

This hearty navy bean and ham soup gets a flavor boost from smoked ham hocks, garlic, fresh thyme, and parsley for a delicious, comforting meal.

Preparation Time
20 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 50 mins
Calories
340 Calories

Recipe Instructions

Step 1
Place navy beans into a large pot and cover with several inches of cold water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour; drain and rinse beans.
Step 2
Use a small piece of kitchen twine to tie parsley, thyme sprigs, and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven; add 8 cups cold water. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
Step 3
Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones; discard bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
Step 4
Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup; add ham and bring back to a simmer over medium heat. Season with salt and black pepper.
Navy Bean and Ham Soup
Navy Bean and Ham Soup
Navy Bean and Ham Soup
Navy Bean and Ham Soup

Ingredients

  • 1 bay leaf
  • 1 carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1 pinch kosher salt and freshly ground black pepper
  • 10 sprigs fresh parsley
  • 1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
  • 2 sprigs chopped fresh thyme
  • 2 large smoked ham hocks
  • 8 cups cold water

Categories

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