Mom's Navy Bean Soup

Cozy up with a warm bowl of *Mom's Navy Bean Soup*, a hearty, old-fashioned recipe packed with rich flavor and wholesome goodness. This comforting classic combines tender, protein-packed navy beans with a smoky ham hock or meaty ham bone to create a robust and savory broth. Sautéed aromatics like onion, carrots, celery, and garlic add depth and sweetness, while dried thyme and a bay leaf lend subtle earthy notes. Simmered low and slow for maximum flavor, this soup is thick, satisfying, and perfect for chilly evenings. Simple to prepare yet deeply nourishing, it’s a timeless favorite that’s even better when served with crusty bread or buttery cornbread. Whether you're feeding the family or stocking up on leftovers, this filling soup is sure to become a staple in your recipe collection!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound dried navy beans
• 1 piece smoked ham hock or meaty ham bone
• 8 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the navy beans under cold water and pick out any debris. Place the beans in a large bowl, cover with water, and soak overnight. Alternatively, use the quick soak method by boiling the beans in water for 1 minute, then removing from heat, covering, and letting them sit for 1 hour.

Step 2

Drain and rinse the soaked beans. Set them aside.

Step 3

In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 4

Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.

Step 5

Place the smoked ham hock or ham bone into the pot, along with the drained beans. Pour in the 8 cups of water.

Step 6

Stir in the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat.

Step 7

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 1.5 to 2 hours, or until the beans are tender.

Step 8

Stir occasionally and check the water level. Add more water if needed to keep the beans covered.

Step 9

Once the beans are tender and the soup has thickened, remove the ham hock or bone from the pot. Let it cool slightly, then shred the meat and return it to the soup. Discard the bone and any excess fat.

Step 10

Taste and adjust the seasoning with more salt and pepper if needed.

Step 11

Serve hot, garnished with chopped parsley if desired. Pair with crusty bread or cornbread for a complete meal.

Nutrition Facts

Serving size	(2998.0g)

Amount per serving	% Daily Value*
Calories	2204.7

Total Fat 47.5g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 119mg	0%
Sodium 4519.7mg	0%
Total Carbohydrate 307.8g	0%
Dietary Fiber 77.9g	0%
Total Sugars 22.4g
Protein 145.6g	0%

Vitamin D 0IU	0%
Calcium 944.7mg	0%
Iron 27.5mg	0%
Potassium 7892.1mg	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: 19.1%

Protein: 26.0%

Carbs: 54.9%