Meg O Malley's Irish Parliament Bean Soup
Warm your soul with Meg O’Malley’s Irish Parliament Bean Soup, a hearty and flavorful classic inspired by the rich culinary traditions of Ireland. This comforting dish features tender navy beans slow-simmered with a smoky ham hock, aromatic vegetables like carrots, celery, and onions, and a fragrant blend of bay leaf and fresh thyme. The result is a rustic, velvety soup that’s perfect for chilly evenings or a St. Patrick’s Day feast. Packed with protein and brimming with savory goodness, this recipe is easy to follow and perfect for meal prep. Garnished with fresh parsley and best served alongside crusty bread or Irish soda bread, this soup is a centerpiece for any table. Perfect for anyone searching for authentic Irish recipes, hearty soups, or comforting one-pot meals!
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Ingredients
- 1 pound Dried navy beans
- 1 large Smoked ham hock
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 8 cups Chicken or vegetable broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Directions
Step 1
Rinse the dried navy beans under cold water and pick out any debris. Place the beans in a large bowl and cover with water. Soak overnight or for at least 8 hours. Drain and rinse before using.
Step 2
In a large stockpot or Dutch oven, add the soaked beans, smoked ham hock, chicken or vegetable broth, bay leaf, and fresh thyme. Bring to a boil over medium-high heat.
Step 3
Once boiling, reduce the heat to low and let the soup simmer gently, uncovered, for 60 minutes. Skim off any foam that rises to the surface.
Step 4
After an hour, add the diced carrots, celery, onion, and minced garlic to the pot. Stir well and continue to simmer for another 45–60 minutes, or until the beans are tender and the ham hock is falling off the bone.
Step 5
Carefully remove the ham hock from the pot and place it on a cutting board. Shred the meat from the bone, discarding the fat and bone, and return the shredded ham to the soup.
Step 6
Season the soup with salt and black pepper to taste. Stir well to combine and let it simmer for an additional 5 minutes.
Step 7
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or soda bread on the side.
Nutrition Facts
| Serving size | (3253.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2082.4 |
| Total Fat 28.5g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 70mg | 0% |
| Sodium 10644.8mg | 0% |
| Total Carbohydrate 330.4g | 0% |
| Dietary Fiber 84.3g | 0% |
| Total Sugars 34.8g | |
| Protein 138.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1057.5mg | 0% |
| Iron 27.7mg | 0% |
| Potassium 8960.9mg | 0% |
Source of Calories