Save to Pinterest Hearty, rustic, and incredibly comforting, this Ham and Navy Bean Soup with Fresh Thyme is the perfect dish for a cozy farmhouse meal. By slowly simmering dried navy beans with a savory smoked ham hock, you create a rich, soulful broth that is enhanced by the earthy fragrance of fresh thyme sprigs.
Save to Pinterest There is something timeless about a bean soup bubbling away on the stove. This recipe relies on the natural starches of the navy beans and the collagen from the ham hock to build a thick, velvety texture that feels like a warm hug in a bowl.
Ingredients
- 1 pound (450 g) dried navy beans, rinsed
- 1 pound (450 g) smoked ham hock or diced cooked ham
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups (2 L) low-sodium chicken broth or water
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, chopped (optional)
- Crusty bread, for serving (optional)
Instructions
- Step 1
- (Optional) Place navy beans in a large bowl, cover with water, and soak overnight. Drain and rinse before using. For a quick soak, cover beans with water in a pot, bring to a boil for 5 minutes, then let sit off heat for 1 hour. Drain.
- Step 2
- In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
- Step 3
- Stir in garlic and cook until fragrant, about 1 minute.
- Step 4
- Add soaked (or unsoaked, if using quick-cook beans) navy beans, ham hock (or diced ham), chicken broth, thyme, bay leaves, and black pepper. Stir to combine.
- Step 5
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 1/2 hours, or until beans are tender.
- Step 6
- Remove the ham hock, discard skin and bone, and shred any meat. Return shredded meat to the soup.
- Step 7
- Discard thyme sprigs and bay leaves. Taste and adjust seasoning with salt and more pepper as needed.
- Step 8
- Ladle soup into bowls, garnish with parsley, and serve hot with crusty bread if desired.
Zusatztipps für die Zubereitung
For an even creamier texture without adding any cream, try mashing a portion of the beans directly in the pot after they have finished cooking. This releases extra starch into the broth for a thicker consistency.
Varianten und Anpassungen
If you don't have ham, a smoked turkey leg or sliced smoked sausage works beautifully as a substitute. To brighten up the savory notes, consider adding a dash of hot sauce or a fresh squeeze of lemon juice right before serving.
Serviervorschläge
This hearty soup is best served hot with a side of warm, crusty bread for dipping. It also makes for excellent meal prep, as it freezes well for up to 3 months.
Save to Pinterest Whether enjoyed on a cold winter evening or as a simple weekend lunch, this Ham and Navy Bean Soup is a timeless classic that brings the wholesome flavors of the farm straight to your table.
Recipe Help Center
- → How do I prepare navy beans for cooking?
Soak dried navy beans overnight in water, then drain and rinse. For a quicker method, boil them for 5 minutes and let sit an hour before cooking.
- → Can I substitute the ham with other meats?
Yes, smoked turkey leg or sausage can replace ham, providing a similar smoky and savory flavor.
- → What is the best way to develop flavor in the soup?
Sautéing the onion, carrots, and celery until soft, then adding garlic before combining with beans and ham, helps build deep, rich flavor.
- → How can I make the soup creamier?
Mash some of the cooked beans in the pot before serving to add a creamy texture without extra ingredients.
- → Can this dish be stored and reheated?
Yes, it freezes well for up to three months. Reheat gently to preserve the tenderness and flavors.
