A rich, creamy bean soup, flavored with ham, sure to satisfy everyone.
Prep Time15 minutesmins
Cook Time2 hourshrs
Course: Soup
Cuisine: American
Keyword: Navy Bean Soup with Ham
Servings: 8Servings
Calories: 300kcal
Author: Don Herman
Ingredients
1lbNavy BeansCleaned, sorted and soaked overnight, or boiled for two minutes and left to stand for one hour.
5tspParsleydried, or 10 sprigs fresh
1tspThymedried, or 2 sprigs fresh
1tspRosemarydried, or 2 sprigs fresh
1leafBay LeafVery important!
1 1/2lbsHamPreferably smoked ham hocks on the bone, 2 large, or regular leftover ham, cubed in 1/2" cubes.
1medOnionchopped
1cloveGarlicminced
8cupsWater
1medCarrotchopped
Salt and Pepper to taste
Butter for garnish
Instructions
Drain the prepared beans and reserve liquid.
In a large soup pot, combine all ingredients with 8 cups of water (use the bean preparation water and top off with cold water to 8 cups.) Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer.
Cook until the beans and hock are completely tender, about 1 1/2 hours.
If using hocks, remove from the soup and discard the bone and any fat. Chop into small pieces.
Place 3 cups of the soup into a blender and blend until smooth, return to pot. Or (as I do), use a stick blender for a few minutes until you get a smooth, creamy texture, with plenty of whole beans still remaining.
Add salt and pepper (about 1 tsp salt and 1/2 tsp pepper, then more as needed).
Ladle into bowls and add a small pat of butter to the top of each.
Notes
I tend to like things spicy, so I often add a few dashes of habanero or ghost chile sauce to the soup.