Warm your belly and satisfy your cravings with a hearty bowl of beans and pork.
Looking for a quick and simple soup for a cool fall night? As the seasons change, so do our diets, and this is one of the heartiest meals you could make, whether it’s an in-a-pinch kind of weeknight or a cozy Saturday evening. Inspired by the kind of cheap and easy soups served to hungry sailors during World War II (and said to have been first made in the 19th century for the US Navy, hence the name), this dish will satisfy your salty cravings while keeping you full. It’s affordable, delicious, and a breeze to make.
Also called pea beans, navy beans are small white beans that cook quicker than others. The longer you cook them, the creamier they get, making this recipe delectably versatile. It’s agreeable for most palates and can very easily be turned vegetarian by swapping chicken broth with vegetable broth and ham with shredded jackfruit. This is also a great option for back-to-school dinners and busy weeks because there can also be plenty of leftovers for lunch, making life a little easier for you.
Is Navy Bean Soup Healthy?
Packed with protein from the beans and ham, this soup is as wholesome as it is scrumptious. Navy beans also offer essential vitamins, minerals, and fiber (which will help keep you feeling satisfied and support digestion). If you’re concerned about the ham, it’s easy to remove or replace with jackfruit. Overall, this recipe is hearty and rich, with both nutrients and flavor. Plus, it’s both gluten-free and low-sodium, making it a better alternative to overly salted canned noodle soups.
What’s the Best Bean?
For the ease of this dish, it’s best to use navy beans as suggested (since they’re small and cook quickly), but if you’re using pre-cooked canned beans from the get-go, you can easily mix it up with a variety of legumes. I recommend trying a mix of red kidney beans, white cannellini beans, and, of course, navy beans. This not only diversifies the rich texture of the soup, but it also offers even more nutrients.
How to make ahead and store
Navy bean soup can be stored in an airtight container for up to 5 days. For longer storage, place it in a freezer-safe container and freeze for up to 3 months. Make sure to thaw it in the fridge overnight before heating it up on the stove at medium, stirring regularly, until piping hot.
Serving Suggestions
While this soup goes great with a crusty baguette or sourdough bread, you can also mix it up and add a burst of sweetness with a slice of Sweet Potato Bread. This complements the salty ham and beans nicely!
For more “oomph,” you can also pour this soup over a bed of Corn Rice or Butternut Squash Noodles. Get creative with pairings, or serve as it is, and enjoy!
Ingredients
- 1 pound navy beans
- 1 ham hock
- 1 large carrot diced
- 1 stalk celery diced
- 2 tablespoons olive oil
- 8 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Rinse and sort the navy beans, removing any debris. Soak the beans in water overnight or in boiling water for around 4 hours, as advised in the FAQs. Drain and rinse the beans.
- In a large pot, heat the olive oil over medium heat. Add the diced carrot and celery, and sauté until they are tender, about 5 minutes.
- Add the drained beans, chicken broth, and ham hock to the pot. Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the beans are tender.
- Remove the ham hock from the soup. When cool enough to handle, shred the meat and return it to the pot. Season the soup with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment