Navy Bean Ham Bone Soup
Navy Bean Ham Bone Soup is a hearty soup that combines smoky ham bone, tender beans, and vegetables, simmered to perfection for a comforting, savory dish.
Servings: 8 people
Calories: 268kcal
Ingredients
- 1 pound dried white beans, like Navy, Great Northern, or Canellini
- 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
Beans
- Add the dried beans to a colander. Rinse them under cold running water to remove any debris.
- To a large pot (we used a 7-quart pot), add the rinsed beans. Add enough cold water to cover the beans. 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.
Soup
- To 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 the 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 ham back into pot.
- Garnish with parsley. Serve warm.
Nutrition
Serving: 1bowl | Calories: 268kcal