Description

This Comforting Navy Bean Ham Bone Soup is a hearty and flavorful homemade soup perfect for cozy days. Using dried navy beans and a ham bone, this recipe creates a rich and satisfying broth filled with tender beans, vegetables, and smoky ham flavor. It can be easily adapted to vegetarian by substituting vegetable broth and omitting the ham bone, making it a versatile staple for any kitchen.

Ingredients

Scale

Beans and Broth

1 cup Dried Navy Beans (can substitute with canned beans)
1 piece Ham Bone (leftover from a holiday meal)
6 cups Chicken Broth (can substitute with vegetable broth for vegetarian version)
2 cups Water (can be omitted if using enough broth)

Vegetables and Aromatics

1 piece Onion (can substitute with shallots or leeks)
2 pieces Carrots (can replace with parsnips)
2 cloves Garlic (fresh garlic is best)

Seasoning and Fat

2 tablespoons Unsalted Butter (olive oil is a suitable substitute)
1 teaspoon Salt (adjust to taste)
1 teaspoon Pepper (adjust to taste)

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Instructions

Prepare the Beans: Rinse the dried navy beans thoroughly under cold water. Soak them in a large bowl with enough water to cover for at least 4 hours or overnight, then drain. If using canned beans, rinse and drain; skip soaking.
Sauté the Aromatics: In a large soup pot, melt the unsalted butter over medium heat. Add the chopped onion, sliced carrots, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
Add Broth and Ham Bone: Pour in the chicken broth and water. Add the ham bone to the pot. Bring the mixture to a boil.
Cook the Beans: Add the soaked and drained navy beans to the boiling broth. Reduce heat to a simmer, cover, and cook for about 45-60 minutes, or until the beans are tender and the flavors are fully developed.
Season the Soup: Remove the ham bone, and if there is any ham meat on it, shred and add back to the soup. Season with salt and pepper to taste. Stir well to combine.
Final Simmer and Serve: Let the soup simmer uncovered for another 5-10 minutes to thicken slightly and meld flavors. Adjust seasoning if needed, then ladle into bowls and serve warm for a comforting meal.

Notes

For a vegetarian version, omit the ham bone and replace chicken broth with vegetable broth.
If you prefer a creamier texture, lightly mash some of the cooked beans before serving.
Soaking the beans overnight reduces cooking time and improves digestibility.
Adjust salt carefully depending on the saltiness of the ham bone and broth.
This soup stores well and tastes even better the next day after flavors meld.