In this recipe navy beans are paired with smoked ham, vegetables and a combination of spices to make a hearty and delicious soup. Like with many bean soups, you can’t rush the process, so make this navy bean soup on a leisurely afternoon. Your time will be rewarded with a big pot of soup that will feed your body and soul. If you’re in the mood for more comforting soups, try this Fall-inspired creamy pumpkin soup or this pumpkin & apple soup. Enjoy!
Ingredients
16 oz. Navy Beans
1 lb. Smoked Ham Shank, rinsed
3 tbsp. Olive Oil
1 Medium Onion, finely diced
1 Carrot, small dice
1 Celery Stalk, finely diced
3-4 Garlic Cloves, minced
1 tbsp. Tomato Paste
1 tsp. Oregano, minced
1 tsp. Spanish Paprika
8 cups Water
1 Bay Leaf
Salt, to taste
Black Pepper, to taste
Prepare the navy beans
Pick through the beans to remove any foreign objects (like small stones). Don’t skip this step, I’ve found stones in dry beans on more than one occasion. Add the beans to a colander and rinse them well with cold water. Drain the beans well.
Soak the beans
Use the overnight or the quick soak method.
Overnight method: Add the beans to a pot. Cover the beans with 3-4 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water.
Quick soaking method: Add the beans and 6-8 cups of water to a large pot. Place the pot over medium-high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Rinse and drain the beans well. I use the quick soak method and it has worked well so far.
Prepare the smoked ham shank
Rinse the ham with cold water, pat dry and set aside until ready to use.
Make the navy bean soup
Heat olive oil in a large pot over medium heat; add the onions, carrots and celery to the pot. Cook for 5 minutes, stirring frequently. Add the garlic, tomato paste, oregano and paprika, cook 1-2 minutes, stirring frequently.
Add the smoked ham shank, beans, water, and the bay leaf, stir. Raise heat to high, bring the liquid to a boil, lower heat to medium-low, cover and cook 60 minutes, stirring occasionally.
Remove the smoked ham shank from the pot onto a plate (use tongs to make this easy). Cover the soup and continue cooking. When the smoked ham shank is cool enough to handle, remove the meat from the bones. Discard the bones and any fatty pieces. Chop the meat and return it to the pot. Continue cooking the navy bean soup for another 30 minutes. Taste a couple of beans; if they’re tender, they’re done. If the beans are still a little firm, cover and continue cooking. Check the beans every 15 minutes or so, until they reach the desired consistency. Finally, taste the navy bean soup and add salt and black pepper to taste, only if needed, stir well.
Serve the navy bean soup with a piece of crusty bread or a side of white or brown rice.
Approximately 6-8 servings
- 16 oz. Navy Beans
- 1 lb. Smoked Ham Shank rinsed
- 3 tbsp. Olive Oil
- 1 Medium Onion finely diced
- 1 Carrot small dice
- 1 Celery Stalk finely diced
- 3-4 Garlic Cloves minced
- 1 tbsp. Tomato Paste
- 1 tsp. Oregano minced
- 1 tsp. Spanish Paprika
- 8 cups Water
- 1 Bay Leaf
- Salt to taste
- Black Pepper to taste
-
Pick through the beans to remove any foreign objects (like small stones). Don’t skip this step, I’ve found stones in dry beans on more than one occasion. Add the beans to a colander and rinse them well with cold water. Drain the beans well.
-
Overnight method: Add the beans to a pot. Cover the beans with 3-4 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water.
-
Quick soaking method: Add the beans and 6-8 cups of water to a large pot. Place the pot over medium-high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Rinse and drain the beans well. I use the quick soak method and it has worked well so far.
-
Rinse the ham with cold water, pat dry and set aside until ready to use.
-
Heat olive oil in a large pot over medium heat; add the onions, carrots and celery to the pot. Cook for 5 minutes, stirring frequently. Add the garlic, tomato paste, oregano and paprika, cook 1-2 minutes, stirring frequently.
-
Add the smoked ham shank, beans, water, and the bay leaf, stir. Raise heat to high, bring the liquid to a boil, lower heat to medium-low, cover and cook 60 minutes, stirring occasionally.
-
Remove the smoked ham shank from the pot onto a plate. Cover the soup and continue cooking. When the smoked ham shank is cool enough to handle, remove the meat from the bones. Discard the bones and any fatty pieces. Chop the meat and return it to the pot.
-
Continue cooking the navy bean soup for another 30 minutes. Taste a couple of beans; if they’re tender, they’re done. If the beans are still a little firm, cover and continue cooking. Check the beans every 15 minutes or so, until they reach the desired consistency.
-
Taste the navy bean soup and add salt and black pepper to taste, only if needed, stir well.
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Serve the navy bean soup with a piece of crusty bread or a side of white or brown rice.
