Navy Bean Soup

Name: Navy Bean Soup
Yield: 6 servings (serving size: about 1 2/3 cups)
Ingredients: 2 ¼ cups dried navy beans (about 1 pound); 6 cups warm water; 1 small yellow onion, peeled; 3 whole cloves; ⅔ 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 ½ cups chopped Vidalia or other sweet onion; ⅔ cup thinly sliced carrot; 1 teaspoon salt; ¾ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley

4 Ratings
4 Reviews

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.

By Chuck Williams

Recipe by Cooking Light May 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:

6 servings (serving size: about 1 2/3 cups)

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

396 calories; calories from fat 13%; fat 5.5g; saturated fat 1.8g; mono fat 1.8g; poly fat 1.1g; protein 22.7g; carbohydrates 67g; fiber 21.7g; cholesterol 12mg; iron 6.2mg; sodium 455mg; calcium 194mg.

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Gemstone

05/07/2010

I tried this soup and found the ham hocks to be over powering. If I made it again I would just use ham or leave it out.

smellgar

09/20/2009

This recipe is a good, solid recipe. I swapped one cup of water for one cup of chicken broth and it definitely needed the extra flavor. The dish is not really a lot of work, but it does take a good amount of time between soaking the beans and boiling the ham hock. I made it on a Sunday evening, but it would not be a week night meal for us. I might make this again, but most likely not.

Brendee

01/05/2009

THis soup has great flavor. I used a Honey Baked Ham bone and 4 cups chicken broth plus 2 cups water. Added sliced carrots and used fresh spinach instead of kale. My son-in-law said "Best Ever!"

heathertup

12/29/2008

Have made this recipe a few times. If you don't want to fiddle with a ham hoc, you can use cubed ham from the deli and the flavor is just as good. Didn't fiddle with the cloves in the onion; still flavorful. Added an extra can of chicken broth for more liquid.

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Navy Bean Soup

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Navy Bean Soup

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Navy Bean Soup

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Navy Bean Soup