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Navy Bean Soup with Ham

Rated as 4.62 out of 5 Stars
2

"Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch."
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Ingredients

2 h 50 m servings 340
Original recipe yields 8 servings

Directions

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  1. Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
  2. Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
  3. Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
  4. Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 340 calories; 11.6 39.3 20.6 34 111 Full nutrition

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Reviews

Read all reviews 63
  1. 76 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great recipe! I did make a couple of changes to fit out tastes. First, I used 1/2 fat free, low sodium chicken broth and 1/2 chicken stock for the water. 2nd, I substitted two smoked t...

Most helpful critical review

The flavour was point on. But, either add one cup of beans or reduce the liquid by half. I saved the extra broth to freeze for later bean soup. I simmered it for a full six hours and as is th...

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This is a great recipe! I did make a couple of changes to fit out tastes. First, I used 1/2 fat free, low sodium chicken broth and 1/2 chicken stock for the water. 2nd, I substitted two smoked t...

I made this recipe as is the first time and it was quite tasty without any changes. I think if you rate a recipe you need to follow the directions-at least the first time! I have made some ...

I just made this today. I've used it as a base for my own spin. If I do not have leftover stuffing I use stove-top Savory herb flavor. I follow the microwave directions and dump it in the finish...

This is a great penny pinching meal that's simple and delicious. I added a chopped up stalk of celery along with the onion. This is a great recipe to make ahead and reheat for those busy nights....

Just made this during the horrible Vikings vs. Bears Football Game; Substituted 4 cups unsalted chicken stock and 4 cups Low-sodium chicken broth for the 8 cups water as some of reviewers have s...

Use chicken broth instead of water

Really good. Used dried herbs instead of fresh, 4 cups chicken broth and 4 cups water, 1 lg smoked ham hock with lots of ham on it, and chopped celery. Very tasty.

I made this a couple of weeks ago and it was Fantastic! My mom said it's exactly how her mom's was when she was little. The only thing I will do differently next time is double up on the beans!...

Just like my mom used to make. This is my new favorite thing to make. I changed it up to suite my own needs and tastes but they were minor and insignificant. The basic recipe is great where an...