Navy Bean Soup
Ingredients:
1 pound dried navy beans
1 smoked ham hock (or 1 cup diced ham)
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
6 cups chicken broth (or water)
Salt and black pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Directions:
Prepare Beans:
Rinse the dried navy beans under cold water. Place them in a large pot, cover with water, and soak overnight. Drain and rinse the beans before cooking.
Sauté Vegetables:
In a large soup pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add Garlic:
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add Beans and Ham:
Add the soaked and drained navy beans, ham hock (or diced ham), bay leaf, thyme, and rosemary to the pot. Pour in the chicken broth (or water).
Simmer:
Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally, adding more broth or water if needed.
Remove Ham Hock:
If using a ham hock, remove it from the pot once the beans are tender. Shred the meat off the bone and return it to the soup, discarding the bone.
Season and Serve:
Season the soup with salt and black pepper to taste. Remove the bay leaf. Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: Approximately 250 kcal per serving | Servings: 6 servings
