Navy Bean Soup With Ham - Weekend at the Cottage

Navy Bean Soup With Ham

Ingredients

Directions

  1. Place navy beans into a medium-sized bowl. Add 8 cups of cold water. Soak for at least 8 hours, rinsing the beans and changing the water twice.
  2. Melt butter in a large soup pot on medium heat. Add chopped onion, garlic and celery, sautéing until soft and translucent.
  3. Add peppercorns and bay leaves and cook stirring for 2 minutes.
  4. Stir in drained beans, cover and cook for an additional 2 minutes.
  5. Add boiling water, carrots, parsnips and smoked ham hock or smoked turkey thigh.
  6. Turn heat up to medium-high and cook until soup comes to a boil. Reduce to simmer and cook for 1½ hours total.
  7. At the 30-minute mark, remove the carrots and parsnips allowing them to cool.
  8. At the end of the full cooking time, remove ham hock or turkey thigh from the pot and set aside to cool. Remove bay leaves and discard.
  9. Transfer hock or thigh to a cutting board and carefully pull the meat away from the bone. Trim and discard fat from the meat throughout.
  10. Chop the trimmed meat, carrots and parsnips into bite-sized pieces and return to pot. Stir. Add salt to taste.
  11. Stir in chopped flat leaf parsley. Serve immediately in bowls or soup plates.
  12. Note: I don't remove the whole peppercorns from the soup before I serve, but I do let everyone know that they're there!
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Navy Bean Soup With Ham

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A beautifully flavoured bean soup with simple veggies and smoked ham hock…

  • clock icon
    2 hours MIN
  • 12 SERVINGS
Navy Bean Soup With Ham

Hugely popular, this NAVY BEAN SOUP WITH HAM is exceptionally delicious!

This old-fashioned navy bean soup recipe is a Weekend at the Cottage classic. Everyone who’s tried it raves about the rich flavours and satiating goodness. With its lovely flavour, this recipe truly goes the extra mile to please – NAVY BEAN SOUP WITH HAM is it!

This treasured family recipe comes straight from my mom’s old recipe box. No surprise then that a few of my siblings have a thing or two to say about it. One sister suggests rinsing and draining the beans a few times to reduce the chance of… flatulence! Good one! Another insists the salt be added only after the soup is fully cooked to keep those beans tender. Who knew?

Here are a few additional things to consider when you go to make this NAVY BEAN SOUP WITH HAM.

Ingredients for Navy Bean Soup with Ham

NAVY BEANS

I’m not sure why my mom always used navy beans for this recipe but I’m sure glad that she did. They plump up perfectly when you soak them overnight and I like how cooking them makes them tender but doesn’t turn them into mush. They’re also rich in dietary-fibre to help stabilize blood sugar levels making them an ideal legume for a bean soup recipe.

Veggies cooking in the soup pot

THE VEGGIE MIX

I like the simplicity of the vegetables used to help flavour this soup. Using onion, garlic and celery to begin the recipe is a favourite combination, while the carrots and parsnips both add a subtle sweetness to the broth.

The cooked ham, carrot and parsnip after being chopped.

SMOKED HAM HOCK

I picked up my smoked ham hock at ST. LAWRENCE MARKET my local go-to place for superior ingredients. Ideally, you’re looking for a hock that has less skin and more meat. Tell the butcher what you intend to make and allow them to select a choice hock. Never forget, speciality purveyors want your recipes to succeed… as much as we do!

One additional consideration. You can also make this recipe using one or two smoked turkey thighs instead of the ham hock if you wish. Both will work perfectly but as always, the choice is yours.

Navy Bean Soup with Ham

We know you’re going to love everything about this recipe, in fact, we think you’ll agree, it’s the best navy bean soup you’ve ever had. If you’d like to serve it with something equally as tasty, what about our BUTTERMILK CHEESE BISCUITS served warm with a blob of butter? Amazing!

Enjoy this NAVY BEAN SOUP WITH HAM (or smoked turkey) remembering: there’s nothing more fabulous than the simple comforts of home.

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Navy Bean Soup With Ham

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Navy Bean Soup With Ham

Ingredients

  • 3 cups dried navy beans, soaked and rinsed
  • 2 tablespoons butter
  • 1 vidalia onion, finely diced
  • 5 garlic cloves, peeled and finely chopped
  • 3 celery ribs, finely diced
  • 1 tablespoon whole black peppercorns
  • 2 fresh bay leaves
  • 2 large carrots, peeled and trimmed
  • 4 small parsnips, peeled and trimmed
  • 1 smoked ham hock or smoked turkey thigh, about 3 pounds
  • 8 cups water, boiled
  • kosher salt to taste
  • 2 tablespoons flat leaf parsley, finely chopped for garnish

Directions

  1. Place navy beans into a medium-sized bowl. Add 8 cups of cold water. Soak for at least 8 hours, rinsing the beans and changing the water twice.
  2. Melt butter in a large soup pot on medium heat. Add chopped onion, garlic and celery, sautéing until soft and translucent.
  3. Add peppercorns and bay leaves and cook stirring for 2 minutes.
  4. Stir in drained beans, cover and cook for an additional 2 minutes.
  5. Add boiling water, carrots, parsnips and smoked ham hock or smoked turkey thigh.
  6. Turn heat up to medium-high and cook until soup comes to a boil. Reduce to simmer and cook for 1½ hours total.
  7. At the 30-minute mark, remove the carrots and parsnips allowing them to cool.
  8. At the end of the full cooking time, remove ham hock or turkey thigh from the pot and set aside to cool. Remove bay leaves and discard.
  9. Transfer hock or thigh to a cutting board and carefully pull the meat away from the bone. Trim and discard fat from the meat throughout.
  10. Chop the trimmed meat, carrots and parsnips into bite-sized pieces and return to pot. Stir. Add salt to taste.
  11. Stir in chopped flat leaf parsley. Serve immediately in bowls or soup plates.
  12. Note: I don't remove the whole peppercorns from the soup before I serve, but I do let everyone know that they're there!

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