Hearty Ham & Navy Bean Soup
Prep time: 15 mins | Cook time: 1.5 – 2 hours | Servings: 6-8
Ingredients
| Category | Item | Quantity |
| The Stars | Dried Navy Beans (soaked overnight) | 1 lb (16 oz) |
| Ham Bone (or 2 cups diced smoked ham) | 1 bone | |
| Aromatics | Yellow Onion, diced | 1 large |
| Carrots, diced | 2 medium | |
| Celery stalks, diced | 2 stalks | |
| Garlic, minced | 3 cloves | |
| Liquid/Spice | Chicken Broth or Water | 6 – 8 cups |
| Fresh Thyme (plus more for garnish) | 3-4 sprigs | |
| Bay Leaf | 1 leaf | |
| Black Pepper & Salt | To taste |
Instructions
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Sauté the Base: In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent. Stir in the garlic for the last minute.
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Combine: Add the soaked beans, the ham bone (or diced ham), thyme, and bay leaf. Pour in the broth until everything is covered by at least 2 inches of liquid.
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Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours. You’ll know it’s ready when the beans are tender and the meat is falling off the bone.
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The “Creamy” Secret: For that slightly thick texture seen in the photo, take a potato masher and lightly mash about 10% of the beans directly in the pot. This releases starches and thickens the broth beautifully.
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Finish: Remove the bone and the woody thyme stems. Shred any meat from the bone and return it to the pot. Season with plenty of cracked black pepper. (Wait to add salt until the end, as the ham is naturally very salty!)
Pro Tip: If you want that extra “zing” seen in high-end versions, add a teaspoon of apple cider vinegar or a squeeze of lemon just before serving to brighten the savory flavors.