Navy Bean Soup

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
8 servings

Ingredients
  • 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.
Directions

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 some 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.

Pour into heated bowls, place a small pat of butter on top of each soup, and serve.


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Chardonnay

Rich, buttery white wine

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4.6 67
Great soup and thanks mini chunks your review was what made it super. Thanks item not reviewed by moderator and published
The recipe is great. However, proof reading should be done before the recipes are posted. The ingredients call for carrots. Nowhere in the directions does it say when to add the carrots. Having made navy bean soup before, this was not an issue for me, but could be an issue for someone who is not a very experienced cook and needs precise recipes and directions. Still love your site for recipes though! item not reviewed by moderator and published
<b>Yummy!  I cheated and used two 48oz jars of Randall's northern beans.  I cooked 1/2 pound of bacon until semi-crisp and drained on paper towels.  I removed all but a couple teaspoons of bacon grease from the pan, then added 3 chopped onions, 2 tsp rosemary, 2 tbsp parsley, 2 tsp minced garlic (from the jar) and 1/2 tsp black pepper and sauteed until onions softened, then added the mixture to the beans.  I also added 1/2 pound chopped baby carrots, 32oz of chicken broth,  3 tsp of powdered chicken bouillon and 2 bay leaves, crumbled the bacon and added the ham bone.  I brought the mixture to a boil then lowered heat to warm overnight.  When mixture cooled I removed the ham bone and shredded the remaining ham, and pureed the bean mixture then returned to the pot.  The soup was thick and delicious, but a bit salty, so I did add 4 cups of water, which I on purpose waited to do as other reviewers had cautioned about too much liquid, but really it was necessary, so   I also added 4 tbsp of cornstarch to thicken, perfect!  OMG!  Delicious!  I've gotten rave reviews on this modified recipe.  Try it!</b> item not reviewed by moderator and published
CROCK POT METHOD:  Since I was short on time, AND had leftover Easter ham (no bone) I needed to modified this recipe.  Soak the beans (I used Great Northern not Navy) as directed.  I didn't have any fresh herbs on hand so I put a tsp. of BOTH Thyme &amp; Rosemary in a gauze pouch (basically used gauze pads and thread).  Next, in a large pot saute in EVOO the diced veggies, including 3 stalks of celery, and 2 more carrots until soft yet firm.  Add the diced ham, about 2 cups, and saute for 2 min or so. Add beans and pour in 32 oz. of chicken stock, and a 14 oz. can of chicken broth into the mixture in place of the water. Toss in the herb pouch and bay leaf.  Bring  to a boil and transfer into the crock pot.  Cook on HIGH 4-6 hours.  Salt &amp; pepper (white) to taste.  **I added 1/2 tsp. of liquid mesquite smoke too**  I like broth-y soups so I didn't puree any beans.  My picky 16 year old son LOVED IT.  Perfect for a cold evening! item not reviewed by moderator and published
aside from the absurdity of calling for Kosher salt to go with the ham hocks, this recipe rocks (particularly with, as previously mentioned, some broth and extra garlic). item not reviewed by moderator and published
Good soup. Carrots must be for counter top decorations because recipe never tells you to add them! item not reviewed by moderator and published
Delicious! The only real changes I made were to follow the reviewer recommendation to add chicken broth, as well as boiling off some of the extra water to make the soup thicker. item not reviewed by moderator and published
It was a nice recipe that I modified. All great ingredients! MODIFY: It doesn't mention when to add the celery and carrots though so a first timer with this might be confused. I added at the same time as the onions and garlic. item not reviewed by moderator and published
My plans changed and I had to dump this into crock pot and cook for awhile. It turned out way to thin the recipe does not call for cooking in a crock pot it is just what I had to do. I know some old crock pot recipes got a little watered down so I'm not sure if that is what happened or if the recipe just calls for too much water (as some reviewers have noted). I used my stick blender on the soup and that helped but it was still too thin. item not reviewed by moderator and published
Beautifully balanced flavours. The butter highlights the subtle flavours well. item not reviewed by moderator and published
This was a great soup. I used Chicken broth instead of water and added more Garlic but otherwise followed it and the soup turned out great. item not reviewed by moderator and published
This recipe is great but I also modified it slightly. I used n extra 1/2 lb. beans and strengthened the spices accordingly, chicken base I also added three healthy sized potatoes diced more carrots and a touch more garlic because I love it, but towards the end I added three to four tablespoons of mesquite liquid smoke. That was the real kicker! item not reviewed by moderator and published
Three stars as written, 5 stars with modifications. Beef stock and/or veggie stock is a must instead of the water. Also, 8 cups of water was too much liquid -- 6-7 cups of stock produces a much richer, somewhat thicker soup. I also added some diced, cooked ham in the last hour, as the ham hocks didn't have enough meat on them for our tastes. Also, I felt it was a little bland, even with the stock and extra ham, so I used several tablespoons of butter and a lot of salt and pepper. Also, just a personal preference, I find pureeing almost all the solids a must to keep it from being bland and too liquid-y. item not reviewed by moderator and published
Fantastic soup. Use all the ham asked for. Sprinkle raw red or mild onion at the end for a little crunch and added flavor. 2 year-old loved it! item not reviewed by moderator and published
I loved this soup and my kids did too. I read the reviews before I started! I also used dried spices (2 bay leaves, 1/2 tsp thyme, and 1 tablespoon rosemary. I doubled the carrots! It was great with bread. item not reviewed by moderator and published
I had never made navy bean soup before. I tried this recipe and it was FABULOUS!!!!! The best soup I've ever made. I shared it with all my friends and they love it too. Thank you for a great experience. item not reviewed by moderator and published
Really enjoyed this soup. Great recipe. This was my first time to cook a navy bean soup so I read reviews and modified recipe to give it a bit more flavor. Like my soups thicker so I reduced the water to 7 cups. I used two cups worth of chicken bouillon cubes. I also like my spices so I used ~6 cloves of garlic, two bay leaves, a generous half teaspoon dried thyme, full teaspoon dried rosemary and other spices as described in the recipe, though I did not tie with twine nor use cheesecloth. I just tossed the spices in the soup. Doubled the carrots, used some of the garlic to sauté the carrots and onions in olive oil in a skillet (~10+ mins med low heat. Toss sautéed veggies in soup and follow the recipe. Served with some garlic bread or Saltines for a scrumptious meal. item not reviewed by moderator and published
Good -- I'd probably make again but with some changes. Navy beans came out fine as written but take a little prep time. I used fresh rosemary instead of thyme [per the recipe's option], maybe thyme would have been better; about 3/4# of ham shank (just can't "do" ham hocks and about 2/3 through cooking, I added some diced ham. I used organic chicken broth instead of water. It was tasty but not with an overly strong navy bean/ham flavor -- felt that it was missing something savory or depth. Hoping that the leftovers will marry in the frig and be more savory. item not reviewed by moderator and published
I used white beans because I couldn't find navy beans in my local grocery store. I also didn't have sprigs of parsley, so I just put parsley flakes in the soup, a bit of thyme, and one bay leaf. It was delicious and my husband loved it, so I'll be making this recipe again! item not reviewed by moderator and published
Wonderful soup and very easy to make but, I am only rating it 4 stars since the recipe does call for carrots and they forgot to tell you when to add it. : item not reviewed by moderator and published
Ive been eating Navy Bean Soup my whole life (along time. This is the Best version of what I remember to be one of my favorite meals as a child, with corn bread and butter, honey and YUM. Thanks to Food Network Kitchens for providing such a winner of a recipe, in ease and deliciousness! item not reviewed by moderator and published
This is a good, basic recipe. I used country ham but might have preferred the ham hock. I did use chicken stock and then a small amount of white miso and very little salt because of the country ham and miso, which seems to add another element to the base. It was great way to welcome the cooler weather. item not reviewed by moderator and published
It was a hit! I did substitute chicken stock instead of water for more flavor. I also added a couple of celery stalks finely chopped with the carrot. I sauteed the garlic and onion before adding it as well. My friends and family all loved it! It's a keeper. item not reviewed by moderator and published
I have made this soup twice and my family absolutely loves it! item not reviewed by moderator and published
First of all, 8 cups of water is way too much. Before I pureed the beans w/the soup I believed this but, went ahead and trusted the recipe. I like my bean soup thick with a lot of beans. I honestly don't know what I could have done other than throw out some of the broth. After cooking ham for Easter, then cooking this soup the week after and now, 2 days later to have to smell this again and honestly, the soup is nauseating to look at. I don't think I'll ever make navy bean soup again. I'll buy the Campbell's. And I'm no beginner. What a waste of time and money. item not reviewed by moderator and published
Very good! I also used a ham bone I had cooked the night before and substituted broth for the water. Delicious, the family loved it! item not reviewed by moderator and published
Outstanding! Tastes like good Old Fashion Ham &amp; Bean Soup my Mom made for us when we were kids. I used a ham bone from a whole ham I used for New Years day in place of the ham hocks. Also used homemade chicken broth instead of water. Saute'd onion and garlic, added diced ham at the beginning so it would tenderize. Used thyme (don't care for rosemary in soups and add celery and carrots in the last 20 minute of cooking to prevent them from being over cooked. Mashed the beans a little bit to thicken the soup. Served with homemade French Bread and beer for the adults. Brought me back to the good memories of my Mom outstanding cooking while I was growing up, sadly now afflicted with severe dementia and early Alzheimer's she can no longer cook and some of my favorite recipes she made from scratch are locked forever in her mind. Thank you for this wonderful recipe. item not reviewed by moderator and published
Yum. What great comfort food. This recipe was my 'base', and an excellent one. My modifications included: 2 KEY TIPS: -- Added 8 t. Better Than Bouillon ham base to the 8 cups water-mixed it first w/some boiling water to dissolve. (Was lucky to find it in my local Safeway, but it's available on Amazon. *REALLY* made it flavorful. No salt added to the soup. -- Used a very meaty ham SHANK instead of HOCKS which have very little meat. Butcher cut it into thirds. It produced nearly 3 cups meat. -- Got container of miripoix (already chopped carrot, onion &amp; celery at Trader Joe's (nice labor saver but maybe not worth it for some and sauteed it in butter/oil, adding garlic for 2-3 minutes &amp; then deglazing on high with some Marsala till syrupy --Increased garlic to 6 cloves --Increased amount parsley &amp; used a half bunch thyme &amp; wrapped it in a cheesecloth bundle --Threw it all into a slow cooker: High 4 hours, low 4-5 hours. Great with buttered sourdough bread to dunk. item not reviewed by moderator and published
Delicious! I added the carrot when it said to add the onion, garlic, and beans. I am sure they meant for it to go in then, but just forgot to write it in the recipe. item not reviewed by moderator and published
Tastes good but, when do you add the carrots? I made the recipe exactly as written minus the carrot. Thoughts? item not reviewed by moderator and published
Excellent recipe. I did the following modifications. Retained 2 cups of water from soaking beans and combined with 6 cups chicken stock. Up-ed the garlic to five cloves Used about 8 sprigs cilantro instead of parsley Used about 12 sprigs thyme Added an additional home brined and smoked ham hock plus the meat from 2 smoked country ribs Added 1 shallot Added two leaks Added 2 small celery stocks Reduced onion to about 2/3rds of a medium onion item not reviewed by moderator and published
My family loved this soup. The broth was very flavorful. I used rosemary and added celery (two stalks coarsely chopped), 2 cups of mashed potatoes (for flavor and thickening), and substituted chicken broth for 1/4 the water and vegetable broth for another fourth. The soup is a hit as a leftover lunch or dinner. item not reviewed by moderator and published
I was totally impressed with this soup. Things I did different and it still taste great was, no hock, just diced ham, rosemary, chicken broth vs water, 2 garlic clove, and no allspice since I didn't have it. I like thicker soup so did spend some time mashing the beans, but overall taste was hearty and satisfying and I would make again. Husband recommends celery too! item not reviewed by moderator and published
what do you do with the carrot? It doesn't say item not reviewed by moderator and published
really good - great texture and flavor. Used fresh rosemary and smoked butt (shoulder instead of the ham hocks. I will make this soup again. item not reviewed by moderator and published
This was wonderful when I first made it. However, I froze a portion and just had it last night - Wow! Even better. This is truly great comfort food! Just a few changes. Used 2/3 chicken stock vs just water. Used rosemary vs thyme. Added and additional clove of garlic and a couple of stalks of chopped celery which I sauteed in a bit of olive oil with the onion and carrot before adding the hocks, beans and stock. After removing the hocks and pureeing some of the beans, I cubed a ham steak and added it to the soup and just let it heat through. I didn't bother using the hock meat - it had done its job. Served with a drizzle of good EVOO instead of the butter. item not reviewed by moderator and published
This was an excellent recipe -- I didn't have time to soak beans overnight, so it was great to find a recipe that another method -- It was a hit! item not reviewed by moderator and published
I don't like bean soups however, this one is great!! What really makes this soup is the fresh rosemary and parsley. item not reviewed by moderator and published
I added Bay leaves and chopped tomatoes SOOOOO GOOOOOD !!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This is a great navy bean soup recipe but it seemed rather plain so I added celery, a small carrot, and pasta (acini di pepe although orzo or any short tubular pasta would work too). I also added a splash of white wine vinegar. It was very tasty and I would definitely make it again. item not reviewed by moderator and published
I love soup...that said, I found thid soup to be BORing. I used a combination of chicken and vegetable stock, added ceery, added fresh herbs even added caraway seed...it is just OK. item not reviewed by moderator and published
I think that I would prefer the Rosemary to Thyme, which is what I used. Definitely do a ham steak instead of the ham hocks. The ham hocks were twice as much as the ham steak and way less fatty. When I make it again, I will use at least 1/2 chicken or veg. stock instead of 100% water. Maybe some garlic too. item not reviewed by moderator and published
I made this soup with two cans of navy beans, including the liquid and one box of chicken broth. Although the ham hocks add a lot of flavor, most of the meat is fatty, so I didn't get much ham off of them. I would buy a piece of ham to cut up for the soup next time. I, like others, also added celery. My brother-in-law (who loves my cooking) said this is his favorite soup. Thanks Food Kitchens! item not reviewed by moderator and published
Delicious and so easy!!! I would modify this recipe just slightly... I used a pretty meaty leftover ham bone and used half chicken broth instead of all water. The chicken broth added depth to this soup and is important. I also added some chopped celery... so important...glad I did...really helped out the texture. I prefer my soup to be a bit thicker.. so I would suggest cutting back on the liquid a bit or maybe adding more beans. Base flavor was very tasty. Also added more garlic than called for. I pureed 3 cups of beans. Consistency was pretty good but would've liked it just a little thicker. Would definitely make this again and our house smelled so good all day!!! item not reviewed by moderator and published
I ADDED A TABLE SPOON OF MOLLASSES AND TWO TABLE SPOONS OF KATSUP, MADE THE FLAVOUR POP. WE LOVED IT. item not reviewed by moderator and published
I modified this recipe just a tad....I used 2 lbs of beans instead of 1. I also used a big ol' ham bone from Christmas dinner instead of ham hocks, plus extra garlic (5 cloves), a stalk of celery and dried herbs. I also increased the water to 12 cups and allowed the soup to simmer an extra 1/2 hour or so. The result was an extra thick and hearty soup that was superb!! There was no need to puree any of the beans. I just smashed some of them against the side of the pan when I added the chopped ham back to the soup. I added just a little water after the soup simmered until it reached the perfect consistency. I had plenty left over to freeze for another day. item not reviewed by moderator and published
I made this soup with left over ham from Thanksgiving and it was excellent. Very satisfying and filling! item not reviewed by moderator and published
Very good, but maybe you would have wanted to mention something about the carrot in the instructions. After I simmered the beans for 5 minutes you said to "drain and reserve". So, save the beans, but what did you want me to do with the water? Just a few details left out. Very good overall!!!! item not reviewed by moderator and published
I used smoked pork neck bones because they're cheaper and because there's more flavor in the bones. I also added 1/4C chopped celery and sauteed the chopped carrot, celery, onion and garlic a bit before adding everything else. I always prepare soup the day before we eat it - it's always better the next day. But it was pretty hard waiting - the aroma of this soup filled the kitchen all day! Also, I find it helps the flavor of any soup to skim off any "scum" that floats to the top during simmering - especially when using smoked meat bones. This soup is excellent... item not reviewed by moderator and published
This soup is delicious! I substituted a few strips of bacon for the hocks. And I serve it over mashed new potatoes. Yum! item not reviewed by moderator and published
By all rights, navy bean soup should be a good, hearty, budget-friendly, CHEAP meal. Ham hocks are less than cheap, or budget friendly and dried thyme works just as well. So.... As my mom did many years ago - a slice of bacon during cooking for flavor, then fry several till crispy, crumble and sprinkle atop for garnish. This is a taste recipe true to my memory. item not reviewed by moderator and published
This soup was easy to make. You have to have the time to soak the beans and eventually cook the beans until they are tender which takes some time. The prep was easy and made great use of the leftover ham I had from Easter. The only thing I would change next time is not to add as much water; I prefer a thicker bean soup. I also forgot to add the carrots. It is included in the list of ingredients, but not mentioned in the instructions, so I forgot about it. Overall, this recipe is terrific and will make your house smell wonderful! item not reviewed by moderator and published
This soup is awesome!! item not reviewed by moderator and published
I like to make this soup at Christmas or Easter when I have lots of left over ham and use the ham bone instead of ham hocks for my main flavor ingredient. item not reviewed by moderator and published
This is the best soup I have ever made. I will NOT use another recipe for navy bean soup. All of my family and friends raved about it and now it is the only soup they request me it make. Connie Whisner Dover, De item not reviewed by moderator and published
The soup was very good. Instead of water I used chicken broth. Delicious! item not reviewed by moderator and published
I love to cook, I am no pro but love a good bean soup and My family also does this recipe is reat adn should be tried by anyone who loves good soup. item not reviewed by moderator and published
Great soup! I used the leftover ham and ham bone in the soup. Since there are just two of us I froze the leftover soup for another day. item not reviewed by moderator and published
My husband and I thought it tasted a lot like Campbell's Bean and Bacon, but 10x better. It was really good, and deffinately something I will make again. I used half chicken broth and half water. I also put in a small ham steak, chopped up to add extra ham. It was wonderful. My husband and I loved it. My girls (very picky eaters) ate it pretty good too! item not reviewed by moderator and published
I took other reviewers tips, added more ham &amp; cooked beans with half chicken stock &amp; water. Turned out great. Very flavorful, and definately hit the spot. item not reviewed by moderator and published
This made this kitchen smell like Mom had been here cooking for me! My teen and I agreed this was very good. I did use up some celery I had. Other than that, I followed this recipe, to a T. Put it right in the box for another day too! item not reviewed by moderator and published
Tasty, but the amount of meat that the hamhock provided was not enough. Made you wish for more. item not reviewed by moderator and published
This soup was fairly easy to make - I did only puree 1 cup of beans but I added a cup of mashed potatoes to help thicken it up some. My family enjoyed this alot. It was great the next day. item not reviewed by moderator and published
Really good, (and I forgot to put the ham in). My kids really loved this recipe, and it was easy. I threw everything in the crockpot, and let it cook itself. item not reviewed by moderator and published
Excellent recipe. Can modify by using part h2O &amp; part chicken stock to add a greater depth of flavor. You can also chop the parsley &amp; add it to the soup for added color. Chopped (leftover)cooked ham or bacon can be substitued for the ham hocks. Finally, make it real "US Senate Navy Bean Soup" by adding 1-2 cups leftover mashed potatoes at the end, right before serving the soup. item not reviewed by moderator and published
really good with leftover Christmas ham and fresh herbs from garden blend up some of the beans (not all) item not reviewed by moderator and published
This soup reminded me of home...just as good as mom's! item not reviewed by moderator and published
Submit your own recipe! Do not review this one. item not reviewed by moderator and published
What celery? item not reviewed by moderator and published
If you want a little more depth to this recipe try adding mesquite liquid smoke. I add heavy portions to it you would be surprised. I also add about three large diced potatoes. But try the mesquite you will like it. item not reviewed by moderator and published

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