This navy bean soup is hearty and delicious. It’s perfect as a starter soup or as a meal. In this recipe navy beans are paired with smoked ham, vegetables and a combination of spices.
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 Cuban style split pea soup, sausage and white bean soup or classic French onion soup. Enjoy!
Ingredients
16 ounces Navy Beans
1 pound Smoked Ham Shank, rinsed
3 tablespoons Olive Oil
1 Medium Onion, finely diced
1 Carrot, small dice
1 Celery Stalk, finely diced
3-4 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 teaspoon Oregano, minced
1 teaspoon 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 and drain.
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.
We’ve used the quick soak method many times and it’s worked well so far.
Prepare the smoked ham shank
Smoked ham is typically very salty. So it’s best to rinse the ham with cold water and get some of that salt off. Pat it dry with a paper towel and it’s ready to go. It’s also a good idea to go easy on the salt until the soup is done, then adjust at the end, if needed.
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 the vegetables for 5 minutes, stirring frequently. Add the garlic, tomato paste, oregano and paprika, cook 1-2 minutes, stirring frequently.
Add the smoked ham shank, navy beans, water, and the bay leaf to the pot and stir. Raise the heat to high, bring the liquid to a boil, lower heat to medium-low, cover and cook the soup for 60 minutes, stirring occasionally.
Remove the smoked ham shank from the pot and place on a plate or cutting board (use tongs to make this easy). Cover the navy bean 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, stir well.
Serve the navy bean soup with a piece of crusty bread or a side of white or brown rice for a delicious meal.
Approximately 6-8 servings
Navy Bean Soup
Ingredients
- 16 ounces Navy Beans
- 1 pound Smoked Ham Shank rinsed
- 3 tablespoon Olive Oil
- 1 Medium Onion finely diced
- 1 Carrot small dice
- 1 Celery Stalk finely diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 teaspoon Oregano minced
- 1 teaspoon Spanish Paprika
- 8 cups Water
- 1 Bay Leaf
- Salt to taste
- Black Pepper to taste
Instructions
- 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. 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.
- Serve the navy bean soup with a piece of crusty bread or a side of white or brown rice.
