- 1 pound dried navy beans, soaked overnight
- 4 slices bacon, chopped (optional)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 ham hock (or smoked turkey leg)
- 6 cups chicken or vegetable broth
- 1 bay leaf
- Thyme sprigs (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Optional: Chopped parsley for garnish
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Y’all, I’m on a roll with these simple, cozy, soup recipes! I had one extra ham hock left over from making Split Pea Soup a few weeks ago, so I decided to test a simple Navy Bean Soup recipe. I used dry, uncooked navy beans because they’re more economical than canned beans and you can Y’all, I’m on a roll with these simple, cozy, soup recipes! I had one extra ham hock left over from making Split Pea Soup a few weeks ago, so I decided to test a simple Navy Bean Soup recipe.
Ingredients
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Instructions
Drain and rinse the soaked navy beans.
In a large pot, cook the bacon (if using) over medium heat until crisp. Remove bacon and set aside.
In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.
Add the navy beans, ham hock, broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer.
Cover and cook for about 1-2 hours, or until the beans are tender.
Remove the ham hock and bay leaf. If desired, puree a portion of the soup for a thicker consistency.
Season with salt and pepper to taste. Garnish with chopped parsley and reserved bacon.
This Navy Bean Soup is a perfect blend of heartiness and flavor, ideal for chilly days or whenever you need a comforting and satisfying meal. Enjoy the simple pleasure of a well-made soup!
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