Everyone loves soups any time and year, especially during the chilly winters. That’s when you are looking for something hot, spicy, and full of nutrition. Today we have brought you the navy bean soup recipe. As the name suggests, the navy bean soup has its origins in the form of a staple diet on US warships. While the earliest documentation refers to its use early 1900’s, it was in use much before that. If the navy uses it as a staple diet on warships, you can rest assured about its nutrition. It has just the right combination of vegetables, meat, and spices. It’s also quite affordable for everyone using just the essential ingredients. So it ticks all the right boxes very quickly. Let’s dive right in and take a look.
- Preparation Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Quick soak method: 1 hour 15 minutes
- Total Time: 3 hours
- Course: Soup
- Cuisine: American
- Servings: 6 Calories: 540kcal
- Navy Beans – 16 ounces (cleaned, washed, and soaked)
- Ham Shank – 1 pound Smoked (rinsed and dried)
- Chicken Broth – 4 cups
- Tomato Paste – 1 tbsp.
- Celery Ribs – 2 Nos. diced
- Carrots – 2 Nos. diced
- Onion – 1 medium (finely chopped)
- Fresh Garlic Cloves – 3-4 minced
- Dried thyme – 1/2 tsp.
- Olive Oil – 3 tbsp.
- Dried Oregano – 1 tsp.
- Bay Leaf – 1
- Dried rosemary – 1/2 tsp.
- Spanish Paprika – 1 tsp.
- Black Pepper – ½ to 1 tsp.
- Salt – 2 tsp. or to taste
- Plain water – 4 cups
- Sort the beans very carefully to check for any foreign matter like leaves, twigs, or sometimes even stones. These are very easily found in navy beans.
- Collect them in a colander and rinse them under cold tap water to remove any dust and dirt. Repeat the process 4 – 5 times, each draining the water completely. This will ensure the beans are clean.
- Soaking the beans: there are two ways of absorbing the beans.
- Overnight soak method: Soak the beans in cold water for at least 8 hours. If the room temperature is warmer, they can soak in even 6 hours. If complex, they will need 8 hours. Submerge the beans n under at least 2 – 3 inches of cold water in a bowl. After the soaking, please give them a good rinse a few times under the tap water.
- Quick soaking method: Sometimes, you are in the mood for any navy beans recipe but have no time to soak them. Or you may have forgotten entirely to wash them. In this case, just put them in a cooking pot and cover them with at least 1 inch of water above the beans. Set the heat to high and let the water come to a boil. Let it boil for 3 – 4 minutes. Place a lid to cover the pot after turning off the heat, and let them soak for 60-75 minutes max. Then give them a good rinse under tap water, and your beans are ready.
- Preparing the ham: Once the beans are soaked, you are ready for the recipe. Rinse the ham clean under running cold water in a colander and repeat this process 4 – 5 times to ensure it is spotless. Then use a cloth or paper towel to pat it dry. Your ham is now ready.
- Place a large pot over medium heat. Pour all the olive oil and once it becomes hot, add the diced vegetable onions, carrots, and celery. Let this cook for 5 minutes so that the vegetables cook and become tender. Stir them well to coat with the oil.
- Add black pepper, thyme, diced garlic, paprika, rosemary, bay leaf, and Oregano to the mix and stir it. Let this cook for 1 – 2 minutes.
- Then add the navy beans and ham shank to the pot and stir it again. Let this cook for 1 – 2 minutes. Then add the water chicken broth and increase the heat to a high setting. Let it boil and lower the heat to low ground. Cover the lid and let this mixture cook for 60 minutes. Keep going back to check and occasionally stir every 15 – 20 minutes.
- Take out the ham from the mix and cover the pot again to let the rest of the contents keep cooking.
- When the ham has cooled down, cut away the meat from the bone and discard the bone. Cut the meat into bite-sized pieces and send them to the boiling soup again. The heart must be semi-cooked and soft by now.
- Let this mix cook for another 15 – 20 minutes. By now, both the beans and the ham must be soft and tender. Quickly take a taste test to check if everything is alright, especially the salt. The soup must be soupy and not too thick. Make adjustments as necessary. If the beans are not soft yet, let them cook for 10 minutes and check again. Once it’s cooked and the consistency seems right, take it off the heat.
Your soup is prepared and ready to be served. You can do it immediately.
Ensure that the soup is cooled down completely before storing it. The leftover soup can stay in the fridge in an airtight container which will easily last a week. Send it to the freezer for more extended storage, which can last 2 – 3 months. Let the frozen contents thaw overnight in the fridge.
- Calories: 540 kcal
- Carbohydrates: 55 g
- Protein: 35 g
- Fat: 25g
- Saturated Fat: 6 g
- Cholesterol: 65 mg
- Sodium: 765 mg
- Potassium: 1355 mg
- Fiber: 20 g
- Sugar: 5 g
- Vitamin A: 3652IU
- Vitamin C: 14 mg
- Calcium: 154 mg
- Iron: 6 mg
That’s it. I hope the information in the article helped you. This navy bean soup recipe is unique and highly nutritious, and you can prepare it in just a few hours.