Lots of flavor and fiber in this delicious cold weather meal!
It took me many years to try Navy Bean (or white bean soup) and I’m sorry it did as this soup is full of hearty flavor. I’m not a big fan of whole beans so the fact that most of the beans in this soup are pureed with some of the veggies and broth is a big plus to me. It gives you a thick soup but not so thick that the broth flavor does not shine.
I’ve tried this delicious soup several times and have to admit that the easiest method (using canned beans) is just as tasty as the dried bean method. It takes off a lot of preparation time and makes this an easy weeknight meal too.
White Bean Soup
Serves: 8
- 1 pound navy beans, picked over, rinsed and drained or 4 cans white beans (I prefer smaller ones like navy or northern), drained
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary (or 2 teaspoons dried thyme)
- 2 bay leafs
- 1-2 large smoked ham hock (s), about 1 1/2 pounds
- 1 medium onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 4 14 ½ oz cans chicken broth and 1 can water
- 2 medium carrots, shredded
- 1/2 cup or more chopped celery
- Celery Salt and White Pepper to taste.
If using dried beans, place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve.
Tie the parsley, thyme, and bay leaf together with kitchen twine.
In a large soup pot or Dutch oven sauté onions, carrots, and garlic in olive oil for 10 minutes. Add dried thyme and dried bay leaf (if that’s what you’re using) to the sauté. Add the beans (if using dried), herb bundle, hocks, with the chicken broth and water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours. (if using a crock pot…cover, cook on low for 10-12 hours.) If using Canned Beans add them in the last 30 minutes.
Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and bay leaves and discard.
Puree almost all of the beans with some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
