Navy Bean Soup

 

One of the reasons I buy a bone in ham to glaze is so I’ll be able to use the ham bone for soup. Using the bone for soup is a great way to cut down on food waste. Navy Beans soup is an easy economical meal to cook with a ham bone. Packages of dry beans are inexpensive and will keep in your pantry for a long time. I use canned beans from time to time. They are convenient for recipes and don’t require any planning. However, If you’re trying to watch your sodium intake, dry beans are a better option. I like cooking beans on the weekend when I'm planning on doing things around the house. It takes more time to cook dry beans from scratch, but you can do other things while they’re simmering on the stove. Beans are a great source of fiber and will nourish your gut microbiome.

Ingredients:  

8 oz of dried navy beans

1 ham bone or 2 ham hocks 

1 yellow onion 

3 celery stalks

3 cloves of garlic 

8 cups of water 

Seasoning:

2 tsp smoked paprika 

1 tsp cumin 

1 tsp thyme 

1 tsp black pepper 

2-3 bay leaves

2 Tbsp red wine vinegar

Salt to taste 

Steps:

Place beans in a bowl and cover with a couple of inches of water. Soak beans in water for at least 8 hours or overnight. The beans will absorb water as they soak, so you want to make sure they have enough water. You can also do a quick soak method where you boil the beans for 2-3 minutes and then let them sit for an hour. I prefer soaking them overnight. Drain the beans and rinse with water when you're ready to start your soup.

Sauté chopped onion and celery in olive oil until onions are translucent. Add minced garlic and sauté for a couple more minutes.  

Add the spices. Now this is where you can get creative. My favorite spices for this recipe are smoked paprika, cumin, thyme and black pepper. You can use chili power, cayenne pepper, oregano and etc. The beans have a neutral flavor, they take on the flavor of whatever season you use. You don't have to be exact on the measurements. I usually pore a teaspoon amount into the palm of my hand. I like to add the spices at this point because the sauteing wakes up the seasoning and intensifies the flavor.

Add the drained and rinsed beans and the ham bone or ham hocks. I pull the ham bone directly out of the freezer. You don't need to thaw it out.

Add in 8 cups of water and a couple of bay leaves. The water should cover 3/4 of the ham bone. Keep an eye on the water levels during cooking. If it evaporates too quickly, add more water.

Bring to a boil. Turn down the heat and simmer on low for an hour to two hours. Check on it after an hour, if the beans aren't tender, keep simmering.  You'll also want to stir it occasionally while it cooks. This stage is where I do a taste test for seasoning. I like to add seasoning at the beginning and toward the the end of cooking. It adds layers to the flavor. 

When the beans have finished cooking, remove the ham bone. When its cool enough to handle, remove any ham left on the bone. Most of it will fall off during the cooking, but there is usually a few pieces stuck to the bone. 

Shred the ham into bite sized pieces and add back into the soup to warm back up.  

Stir the ham into the soup. Add in the red wine vinegar. The acid brightens the flavors. Taste and see if you need to adjust the seasoning.  

Serve with corn bread or crackers.  

This recipe will make 4-6 servings. I like to store the leftover soup in small containers. You can put a couple in the freezer for later. It also makes it a convenient grab a go option for lunches.