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Navy Bean Soup

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Classic Navy Bean soup with ham, onion, garlic and carrot

Ingredients

Scale

 

  • 1 lb navy beans – soak overnight – drain- rinse
  • 1 large yellow onion – diced
  • 6 garlic cloves – minced
  • 1 carrot – coined and chopped
  • 1 TBL dried thyme leaves
  • 4 cups water
  • 1 ham hock
  • 2 cups chicken broth
  • 1 bay leaf
  • 1/4 tsp cumin
  • Salt and pepper – to taste
  • Mild deli jalapeno slices – garnish
  • Diced red onion – garnish (optional)
  • Cornbread – get the recipe here!

Instructions

  1. Sear the ham hock in olive oil on medium high heat – cover, but turn every 2-3 minutes until all sides are browned
  2. Lower the heat to medium low, add the onions and garlic to cook for 5 minutes until the onions are translucent, stirring to avoid burning
  3. Raise the heat, add the remaining ingredients – chicken broth, water, carrot, garlic, bay leaf and cumin
  4. Bring to a boil, then reduce heat and simmer for 60 minutes
  5. Pull the ham off the bone, remove the bone and the bay leaf and simmer for 30 more minutes. Add water if necessary
  6. Remove from heat and use an immersion blender to puree part of the beans to your desired consistency – optional
  7. Salt and pepper to taste
  8. Serve with sliced deli jalapeno and diced red onion on the side, cornbread and salted butter

 

Find it online: https://www.cooksavorcelebrate.com/navy-bean-soup/