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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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 63
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
What celery? item not reviewed by moderator and published

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