Chunky Navy Bean Soup

"A nice thick version on regular navy bean soup. I usually serve with hot cornbread and butter, maybe a few green onions on the side. You could use bacon instead of the ham hock."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by truebrit photo by truebrit
Ready In:
28hrs
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Sort, wash, and soak beans overnight.
  • Drain beans.
  • Add ham hock, garlic and 4 cups water.
  • Bring to a boil, cover, reduce heat, and simmer for 3 hours.
  • Add remaining ingredients.
  • Cover and simmer for 30-40 minutes, stirring occasionally.

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Reviews

  1. This was a very good and simple recipe to make. I used leftover ham instead of a hamhock and Baby Lima Beans(what I had on hand). I will definitly make this again.
     
  2. This is a great soup! I used a small can of chopped ham because I had no ham hock and added more salt and pepper to taste, 1/4 tsp of poultry seasoning, a bay leaf, and a dash of dry mustard. It is a truly filling and tasty soup. I think next time I make it I will try using twice as many navy beans as they sorta got lost. Thanks for sharing!
     
  3. This is fantastic winter eating! I wanted to make in my crockpot, so I put everything together in the pot and cooked on low for 8 hours. I did make some changes as follows: I used 1 lb of navy beans and a meaty ham bone instead of the ham hock. I used a smoky seasoned salt (Penzy's 4/S) instead of plain salt and I left out the additional 5 cups of water because crockpot cooking tends to make things too watery if you're not careful. I also added about 2 teaspoons chicken soup base (Penzy's) at the end to bring all the flavors together. I served with a dollop of sour cream and a sprinkling of cheddar cheese. I have been eating the leftovers for lunch the past several days, and I have to say it gets even better the next day! I love the addition of the potato. Thanks for your recipe!
     
  4. very simple recipe. i make it about once a month. i love it and use it as one if my low calorie diet foods.
     
  5. This was fantastic andfilling. The whole family liked it day 1, 2 and 3! I doubled the recipe so there were plenty of leftovers. Try this one on a cold winter's day.
     
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Tweaks

  1. We really enjoyed this soup and the leftovers the next day were even better. I used a Honey Baked Ham bone in place of the ham hock because that's what I had on hand.
     
  2. This is fantastic winter eating! I wanted to make in my crockpot, so I put everything together in the pot and cooked on low for 8 hours. I did make some changes as follows: I used 1 lb of navy beans and a meaty ham bone instead of the ham hock. I used a smoky seasoned salt (Penzy's 4/S) instead of plain salt and I left out the additional 5 cups of water because crockpot cooking tends to make things too watery if you're not careful. I also added about 2 teaspoons chicken soup base (Penzy's) at the end to bring all the flavors together. I served with a dollop of sour cream and a sprinkling of cheddar cheese. I have been eating the leftovers for lunch the past several days, and I have to say it gets even better the next day! I love the addition of the potato. Thanks for your recipe!
     
  3. so good! i used a leftover HoneyBaked ham bone instead of a ham hock and used instant potatoes and a bit of potato soup mix instead of the potatoes. will definitely make again!
     

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