Description
A hearty and comforting Navy Bean Ham Bone Soup perfect for chilly days.
Ingredients
Scale
- 1 pound dried white beans, like Navy, Great Northern, or Cannellini
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 1 ½ cups)
- 2 medium carrots, peeled, cut into rounds
- 3 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ham bone, with about a cup of meat left on the bone
- 6 cups (48 ounces) chicken broth
- 6 cups water
- 2 tablespoons parsley, chopped
- parsley, chopped for garnish
Instructions
- Add the dried beans to a colander. Rinse them under cold running water to remove any debris.
- To a large pot, add the rinsed beans and enough cold water to cover them. Bring to a boil over high heat. Let them boil for 2-3 minutes.
- Remove the pot from the heat, cover, and let the beans soak for 1 hour. After soaking, drain and rinse the beans. Set aside.
- In the same large pot over medium heat, add the butter. Once melted, add the onions, carrots, garlic, salt, and pepper. Cook for 5-8 minutes, or until the onions and carrots begin to soften.
- Add the beans, ham bone, broth, and water.
- Stir in the chopped parsley.
- Reduce the heat to medium-low. Cover the pot and simmer the soup for about 1 hour, or until the beans are tender.
- Carefully remove the ham bone and pull off any remaining ham.
- Stir the ham back into the pot.
- Garnish with parsley. Serve warm.
Notes
- For a thicker soup, you can mash some of the beans after they have cooked.
- This soup can be refrigerated and tastes even better the next day.
- Adjust seasoning to taste based on preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 40mg