Dee's Navy Bean Soup

Warm, hearty, and brimming with flavor, Dee's Navy Bean Soup is the ultimate comfort food for chilly days. This classic recipe combines tender navy beans, savory ham, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered slowly in a rich chicken broth infused with bay leaf and thyme. Whether you use a smoky ham hock or diced ham, this soul-soothing soup is easy to prepare and incredibly satisfying. Perfectly balanced with a touch of garlic and herbs, it comes together in just two hours with minimal effort, making it a favorite for family dinners or meal prep. Garnish with fresh parsley for a pop of color and pair with crusty bread for the ultimate cozy meal. Packed with protein, fiber, and wholesome ingredients, this navy bean soup is as nourishing as it is delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound Dried navy beans
• 2 tablespoons Olive oil
• 1 large Onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 1 pound Ham hock or diced ham
• 8 cups Low-sodium chicken broth
• 1 leaf Bay leaf
• 3 sprigs Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the dried navy beans under cold water, removing any debris or damaged beans. Place the beans in a large bowl, cover with water, and soak overnight (8-12 hours). Drain and rinse before cooking.

Step 2

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Step 3

Add the minced garlic to the pot and sauté for an additional 1 minute, taking care not to burn it.

Step 4

If using a ham hock, place it into the pot. If using diced ham, stir it in at this stage. Pour in the chicken broth, ensuring the ham and vegetables are fully submerged.

Step 5

Add the soaked and drained navy beans to the pot. Stir in the bay leaf and thyme sprigs.

Step 6

Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the beans are tender and the flavors have melded.

Step 7

If using a ham hock, remove it from the pot and shred the meat off the bone. Discard the bone and return the shredded meat to the soup.

Step 8

Season the soup with salt and black pepper, tasting and adjusting as needed.

Step 9

Remove the bay leaf and thyme sprigs before serving.

Step 10

Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	(3262.5g)

Amount per serving	% Daily Value*
Calories	2716.2

Total Fat 86.8g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 204.1mg	0%
Sodium 7205.4mg	0%
Total Carbohydrate 319.9g	0%
Dietary Fiber 78.8g	0%
Total Sugars 32.2g
Protein 177.9g	0%

Vitamin D 0IU	0%
Calcium 857.6mg	0%
Iron 28.1mg	0%
Potassium 8560.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 25.7%

Carbs: 46.2%