Hearty Navy Bean Soup with Savory Ham and Root Vegetables
Warm your heart and soul with this comforting Navy Bean Soup, a cherished family recipe passed down through generations. Packed with protein-rich navy beans and tender pieces of ham, this dish showcases the rich flavors of smoked meats and the earthy sweetness of root vegetables. The combination of onions, celery, and spices adds depth to the broth, while the addition of parsnips and carrots creates a delightful texture and taste. Perfect for chilly evenings, this forgiving recipe invites creativity—feel free to substitute or add your favorite vegetables or type of ham. Whether you’re using a leftover Easter ham bone, flavorful smoked pork hocks, or even a sweet honey-glazed ham, each variation brings a unique twist to this heartwarming dish. Serve it with warm, buttery bread, and enjoy the inviting aroma of home cooking.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Dried navy beans
1 cup (Rinsed and drained)
Meaty ham bone or smoked pork hocks
1 1/2 lbs (Bone or hocks)
Chopped onion
1 cup (Chopped)
Sliced celery
1/2 cup (Sliced)
Instant chicken bouillon granules
1 tablespoon (Unprepared)
Dried parsley
1 teaspoon (Unprepared)
Dried thyme
1 teaspoon (Crushed)
Black pepper
1/4 teaspoon (Unprepared)
Turnips or parsnips
2 cups (Peeled and diced)
Sliced carrot
1 cup (Sliced)
Instructions
1
Rinse the dried navy beans under cold water. In a large 6-quart saucepan, combine the beans with 5 cups of room temperature water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 2 minutes. Remove from heat, cover, and let the beans stand for 1 hour.
2
After the hour is up, drain and rinse the beans again. In the same pot, add 5 cups of fresh water along with the rinsed beans, choice of ham (bone or pork hocks), chopped onion, sliced celery, chicken bouillon granules, dried parsley, crushed thyme, and black pepper. Turn up the heat and bring to a boil.
3
Once boiling, reduce the heat to a low simmer. Cover the pot and allow to cook for approximately 1 hour and 45 minutes until the beans are tender.
4
Remove the pork from the pot and place it on a plate to cool slightly. Add the sliced carrots to the soup, along with the turnips or parsnips, ensuring everything is well mixed. Cover and simmer for an additional 15 minutes, or until the vegetables are tender.
5
While the soup simmers, shred or chop the cooled pork into bite-sized pieces. After 15 minutes, return the pork to the pot, stir well, and turn off the heat.
6
For the best flavor, let the soup rest for a while before serving. Serve hot with warm, buttered bread for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in Hearty Navy Bean Soup?
The main ingredients are dried navy beans, a meaty ham bone or smoked pork hocks, onion, celery, carrots, and root vegetables like turnips or parsnips.
How long do the navy beans need to soak?
The beans should be boiled for 2 minutes, then removed from heat to stand covered for 1 hour.
Can I use different types of ham for this recipe?
Yes, you can use a leftover Easter ham bone, smoked pork hocks, or even a sweet honey-glazed ham.
What size pot is recommended for this soup?
A large 6-quart saucepan is recommended to accommodate the beans, meat, and vegetables.
What is the total simmering time for the beans?
The beans simmer for approximately 1 hour and 45 minutes until they are tender.
When do I add the carrots and root vegetables?
Add the sliced carrots and turnips or parsnips after the beans have simmered for 1 hour and 45 minutes.
How long do the vegetables need to cook?
The vegetables should simmer in the soup for about 15 minutes or until they are tender.
What herbs and spices are used for seasoning?
The soup is seasoned with chicken bouillon granules, dried parsley, crushed dried thyme, and black pepper.
Is this recipe suitable for leftovers?
Yes, it is a great way to use up leftover ham and is even noted as being a recipe that invites creativity with leftover ingredients.
What should I serve with this navy bean soup?
It is best served hot with warm, buttery bread.
Do I need to rinse the beans more than once?
Yes, the beans should be rinsed once before the initial soak and again after the 1-hour standing period.
How much water is needed for the final cooking stage?
You should add 5 cups of fresh water for the final simmering process.
Can I substitute parsnips if I don't have turnips?
Yes, the recipe suggests using either 2 cups of turnips or parsnips, peeled and diced.
What is the preparation for the ham after cooking?
Remove the meat from the pot, let it cool slightly, then shred or chop it into bite-sized pieces before returning it to the soup.
Is this a one-pot meal?
Yes, it is categorized as a one-pot meal as everything is prepared in a single large saucepan.
How much onion is required?
The recipe calls for 1 cup of chopped onion.
What type of thyme should be used?
The recipe specifies 1 teaspoon of dried thyme, which should be crushed.
Can I add other vegetables to this soup?
Yes, the recipe is very forgiving and encourages adding your favorite vegetables.
Should the soup rest before serving?
Yes, for the best flavor, let the soup rest for a while after turning off the heat before you serve it.
How much black pepper is included?
The recipe uses 1/4 teaspoon of black pepper.
Is the bouillon prepared or unprepared?
The recipe calls for 1 tablespoon of instant chicken bouillon granules in their unprepared state.
What is the texture of the navy beans after cooking?
The navy beans become tender after the combined soaking and long simmering process.
How much celery is needed?
The recipe requires 1/2 cup of sliced celery.
What is the weight of the ham bone or pork hocks?
You should use approximately 1 1/2 lbs of meaty ham bone or smoked pork hocks.
Is this soup considered a family recipe?
Yes, it is described as a cherished family recipe passed down through generations.
What temperature should the soaking water be?
The initial soak uses room temperature water, which is then brought to a boil.
Do I peel the root vegetables?
Yes, the turnips or parsnips should be peeled and diced before being added.
Can I use dried parsley?
Yes, the recipe specifically calls for 1 teaspoon of dried parsley.
What type of beans are used?
The recipe uses 1 cup of dried navy beans.
How many servings does this recipe make?
While specific serving counts aren't listed, it uses a 6-quart pot and 1 cup of dried beans, typically serving 4 to 6 people.