Navy Bean Soup

Total Time:
3 hr 15 min
15 min
3 hr

8 servings

  • 1 pound navy beans, picked over, rinsed and drained
  • 10 sprigs parsley
  • 2 sprigs fresh thyme or rosemary
  • 1 bay leaf
  • 2 large smoked ham hocks, about 1 1/2 pounds
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 8 cups of cold water
  • 1 medium carrot, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • Butter for garnish
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
  • Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.

  • In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.

  • Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

  • Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve.

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3.9 7
tasty but...this recipe is broken! WE know when to add the carrot; and when to remove the coarsely chopped onion (recipe leads cook to leave it in? but...a novice couldn't follow. A testament to my fiftiesMom & Good ol' Betty Crocker. item not reviewed by moderator and published
Really enjoyed this recipe. I used my left over ham from Easter (spiral honeybaked)...and while I used fresh rosemary and parsley, I went with dry basil and thyme (what I had on hand). Cooked it in the crockpot, it was an easy and delicious meal to come home to. item not reviewed by moderator and published
Why all the parsley? Mine tastes great with just mire poix and garlic item not reviewed by moderator and published
instructions are incomplete: In first paragraph "drain & reserve" what do you do with the "reserve" ? In the second paragraph, "with the water". Is this whear the reserve goes? or is it just the 8 cups of water. how much kosher salt? Taste is o.k. but I have had better. item not reviewed by moderator and published
This recipe is awesome. I made it and took it to work, EVERYBODY wanted the recipe. It was a real hit, adn I became an instant rock star (: item not reviewed by moderator and published
I found this to be rather ordinary and somewhat bland. The flavors need something. I won't be making it again. item not reviewed by moderator and published
Absolutly superb item not reviewed by moderator and published

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Recipe courtesy of Robin Miller