Navy Bean Soup

Cooking Light
Navy Bean SoupRecipe
Becky Luigart-Stayner
Williams's grandmother would make a pot of beans most Mondays, and one of his favorites still is a pot of beans with ham. Here, ham hocks create a rich stock, and their smoky flavor permeates the entire dish.
6 servings (serving size: about 1 2/3 cups)


+ Add To Shopping List
2 1/4 cups dried navy beans (about 1 pound)
6 cups warm water
1 small yellow onion, peeled
3 whole cloves
2/3 cup chopped celery
3 thyme sprigs
3 parsley sprigs
3 smoked ham hocks (about 1 1/3 pounds)
1 bay leaf
3 cups chopped kale
2 cups (1/2-inch) cubed peeled Yukon gold potato
1 1/2 cups chopped Vidalia or other sweet onion
2/3 cup thinly sliced carrot
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; rinse and drain.

Return beans to pan; cover with 6 cups warm water. Stud whole onion with cloves; place in pan. Add celery, thyme, parsley sprigs, ham hocks, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Discard onion, thyme, parsley sprigs, and bay leaf. Remove ham hocks from pan; cool slightly. Remove meat from bones; finely chop to yield 1/3 cup meat. Discard bones, skin, and fat. Add meat, kale, potato, chopped onion, carrot, salt, and pepper to pan; stir well. Cover and simmer 30 minutes or until beans and vegetables are tender. Stir in parsley.

Created date

April 2005

Nutritional Information

Calories 396
Caloriesfromfat 13 %
Fat 5.5 g
Satfat 1.8 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 22.7 g
Carbohydrate 67 g
Fiber 21.7 g
Cholesterol 12 mg
Iron 6.2 mg
Sodium 455 mg
Calcium 194 mg