Introduction
Navy bean soup is a hearty, comforting dish that warms the soul, especially on chilly days. This recipe combines the earthy flavors of dried navy beans with the smoky richness of a ham bone, creating a wholesome meal that is both nutritious and satisfying. With fresh vegetables and aromatic spices, this soup is perfect for gatherings or as a nourishing family dinner.
Detailed Ingredients with measures
1 pound dried navy beans
1 ham bone
1 large onion, chopped
2 celery stalks, chopped
2 carrots, shredded
2 cloves garlic, minced
2 bay leaves
2 whole cloves
Salt and pepper to taste
Prep Time
The preparation time for this recipe includes soaking the beans overnight, which enhances their texture and flavor. Actual hands-on prep time is minimal.
Cook Time, Total Time, Yield
Cook Time: 2-3 hours
Total Time: Approximately 12-14 hours (including soaking overnight)
Yield: Serves 6-8 people
This delicious navy bean soup is bound to become a family favorite, offering a perfect blend of flavors and textures. Serve it hot with crusty bread for a delightful meal any day of the week. Enjoy the warmth and the comfort that comes with every spoonful!
Detailed Directions and Instructions
Step 1: Rinse and Soak Beans
Rinse the navy beans thoroughly and place them in a large bowl. Cover with water and let them soak overnight.
Step 2: Prepare the Stockpot
The following day, drain the beans and transfer them to a large stockpot. Add the ham bone and pour in enough water to cover the beans and ham by about 1-2 inches.
Step 3: Boil the Water
Place the pot over high heat and bring the water to a boil.
Step 4: Create a Spice Pouch
While waiting for the water to boil, create a spice pouch by placing the bay leaves and whole cloves in a piece of cheesecloth. Tie it securely.
Step 5: Add Ingredients
Once the water reaches a boil, add the spice pouch to the pot. Then, stir in the minced garlic, chopped onion, celery, and shredded carrots. Season with salt and pepper.
Step 6: Simmer the Soup
Reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar. Allow the soup to cook for 2-3 hours, or until the beans are tender and the meat is falling off the bone.
Step 7: Final Touches
After cooking, remove the spice pouch and the ham bone from the pot. Shred any remaining meat from the bone and return it to the soup. Taste and adjust the seasoning with additional salt and pepper if necessary.
Step 8: Serve the Soup
Serve the soup hot, accompanied by crusty bread if desired.
