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Navy Bean and Ham Soup


Navy Bean and Ham Soup

This navy bean and ham soup uses smoked ham hocks and fresh herbs to add hearty flavor to this satisfying soup.

Recipe details
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Additional Time: 1 hr
Total Time: 2 hrs 50 mins
Servings: 8


  1. 1 (16 ounce) package dry navy beans – picked over, rinsed, and drained
  2. 10 sprigs fresh parsley
  3. 2 sprigs chopped fresh thyme
  4. 1 bay leaf
  5. 2 large smoked ham hocks
  6. 1 carrot, coarsely chopped
  7. 1 onion, coarsely chopped
  8. 1 clove garlic, coarsely chopped
  9. 8 cups cold water
  10. 1 pinch kosher salt and freshly ground black pepper


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.


Nutrition Facts

340 : Calories
12g : Fat
39g : Carbs
21g : Protein

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