Hearty Ham and Navy Bean Soup

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Hearty Ham and Navy Bean Soup

This recipe is the perfect example of making something from almost nothing, but we wanted a heartier version with serious chunks of ham-something we could serve as a main course for dinner.

The simplest ham and bean soup recipes are nothing more than dried beans and ham hocks simmered in water until the beans are tender and the ham has transformed the water into a smoky broth. A stray carrot or onion provides a bit more flavor, but that's about it. We wondered if we could add more heft to this humble, old-fashioned ham and bean soup recipe, transforming it into something we could serve as a main course for dinner.

We found that using a combination of ham hocks and ham steaks gave our Ham and Bean Soup recipe a nice smoky flavor and lots of meaty ham chunks. Sautéing the ham and then simmering it in the soup gave it a caramelized flavor. To reduce the soup’s saltiness, we replaced half the low-sodium chicken broth with water. We found it best to soak the dried navy beans overnight—this step shortened their cooking time by at least 30 minutes.

Servings:

Calories: 628kcal

Author: Cook's Country

Ingredients

2 tablespoons ghee
1 pound ham steak patted dry and diced
1 onion chopped
3 carrots peeled and chopped
2 celery ribs chopped
6 cloves garlic minced
4 cups low-sodium chicken broth
6 cups water
2 smoked ham hocks
1 pound dried navy beans soaked overnight (see note)
2 teaspoons minced fresh thyme leaves
½ teaspoon pepper
1 tablespoon red wine vinegar

Instructions

Heat ghee in a Dutch oven over medium heat until just smoking.
Add diced ham and cook until browned, about 3 minutes.
Add onion, carrots, and celery and cook until softened, about 8 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in broth, water, hocks, and beans.
Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 ¼ to 1 ½ hours.
Remove hocks from pot. (If desired, let cool 5 minutes, then shred meat and add to soup.)
Stir in thyme, pepper, and vinegar.

Notes

Make Ahead: This soup can be refrigerated for several days, but the beans will continue to soak up liquid. If the soup becomes too thick, stir in ¼ cup water at a time until the consistency is to your liking. Simmer the soup over medium-low heat until it's hot.

Nutrition