Navy Bean Soup

This Navy Bean Soup is the definition of comfort food. Slow-cooked until the beans are tender and creamy, this dish draws rich flavor from smoked ham hock, earthy celery, and sweet onions. The broth becomes thick and satisfying without any heavy cream, relying on the natural starch of the beans for texture. It&# 226;ÂÂs an ideal meal for chilly evenings, offering warmth and nourishment in every spoonful. Simple ingredients transform into a complex, savory experience that tastes even better the next day. Perfect for a cozy weekend dinner or a make-ahead meal that feeds a crowd with ease.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 87.1

Dietary: Gluten-free

Description

This Navy Bean Soup is the definition of comfort food. Slow-cooked until the beans are tender and creamy, this dish draws rich flavor from smoked ham hock, earthy celery, and sweet onions. The broth becomes thick and satisfying without any heavy cream, relying on the natural starch of the beans for texture. It&# 226;ÂÂs an ideal meal for chilly evenings, offering warmth and nourishment in every spoonful. Simple ingredients transform into a complex, savory experience that tastes even better the next day. Perfect for a cozy weekend dinner or a make-ahead meal that feeds a crowd with ease.

Ingredients

1 cup Dried navy beans
4 cups Water, boiling
1 Teaspoon salt
1 Onion, chopped
3 Stalks Celery, chopped
1 Ham hock, diced
5 cups Water
1/4 teaspoon Cayenne pepper

Directions

1
Rinse the dried navy beans thoroughly and sort through them to remove any debris or stones.
2
Place the beans in a large pot and cover with 4 cups of boiling water. Remove from heat and let soak, covered, for 4 to 5 hours.
3
While beans soak, chop the onion and celery.
4
Drain the soaked beans.
5
In a large Dutch oven or soup pot, sautÃÂ© the chopped onion in a little oil or broth until golden and soft, about 5-7 minutes.
6
Add the drained beans, chopped celery, diced ham hock, 5 cups of water, salt, and cayenne pepper to the pot with the onions.
7
Bring the mixture to a boil, then reduce heat to low.
8
Cover and simmer gently for 1 hour and 30 minutes, or until the beans are tender and creamy.
9
Check occasionally and add additional water if the soup becomes too thick.
10
Serve hot, garnished with fresh herbs if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 87.1kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.5g3%
Cholesterol 19.2mg7%
Sodium 5428.0mg227%
Total Carbohydrate 6.9g3%
Dietary Fiber 2.8g12%
Sugars 3.4g
Protein 11.6g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the ham hock and use vegetable broth instead of water for added depth of flavor.

The soup will thicken as it cools. You can thin it with extra water or broth when reheating.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

If you don't have time to soak the beans, you can use a quick-soak method: cover beans with boiling water, let stand for 1 hour, then drain.

Keywords: navy beans, bean soup, ham hock, comfort food, slow cooked, celery, onion, simmered, hearty, warming, vegetarian option, meal prep, traditional, protein rich, homemade, healthy

Read it online: https://www.chefs-mate.com/recipe/navy-bean-soup-2/