Ingredients
1 pound dried navy beans or Great Northern beans, soaked overnight
1 meaty ham bone (leftover from holiday roast)
2 tablespoons olive oil
1 large onion, diced
3 carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
8 cups water or low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste (use sparingly)
Fresh parsley for garnish
Instructions
Step 1: Drain and rinse the beans that have been soaked overnight in cold water.
Step 2: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, sautéing for 6-8 minutes until softened.
Step 3: Add the minced garlic, thyme, and black pepper, and cook for another minute until fragrant.
Step 4: Place the ham bone into the pot and add the drained beans.
Step 5: Pour in the water or chicken broth and add the bay leaves. Bring the mixture to a rolling boil.
Step 6: Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are very tender.
Step 7: Remove the ham bone. Cut off any meat, dice it, and return the meat to the pot. Discard the bone and bay leaves.
Step 8: For a creamier texture, mash a few of the beans with a spoon against the side of the pot. Taste and adjust salt if needed. Serve hot with fresh parsley.
Notes
If the soup becomes too thick upon standing, simply add a splash of water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 35mg