Simply the Best Ham & Navy Bean Soup

There’s something incredibly comforting about a warm bowl of bean soup on a chilly day. I remember my grandmother making a huge pot of it every winter, the aroma filling her cozy kitchen. The anticipation was almost as good as the soup itself – the savory smell of ham mingling with earthy beans, promising a hearty and satisfying meal. It always felt like a warm hug from the inside out, a simple pleasure that chased away the winter blues. This recipe is my attempt to recreate that cherished memory, with a few personal touches that I think elevate it to “simply the best.”

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-12 hours
• Total Time: 10-12 hours, plus overnight soaking
• Servings: 8-10
• Dietary Type: Gluten-Free (check broth and ham labels)

Ingredients

• 1 lb navy beans
• 7 cups chicken broth
• 8 ounces tomato sauce
• 2 ham hocks
• 1 cup ham, cut into chunks
• 1 onion, diced
• 1-2 carrots, diced
• 1-2 stalks celery, diced
• 2 bay leaves
• ½ teaspoon celery salt
• 1 teaspoon garlic powder
• 8-12 peppercorns, in a tea ball strainer
• 2 teaspoons apple cider vinegar
• Instant potatoes (optional, for thickening)
• Additional chicken broth (optional, for thinning)

Equipment Needed

• Crock-Pot (slow cooker)
• Tea ball strainer
• Knife
• Cutting board

Instructions

1. Begin by rinsing and sorting the navy beans, removing any debris or damaged beans. This is a crucial step to ensure the best flavor and texture.

2. In a crock pot, cover the beans with 4 cups of chicken broth. Ensure all the beans are submerged. Soak the beans in the broth overnight. This soaking process helps soften the beans, reducing the cooking time and improving their digestibility.

3. The next day, do not drain off the broth. The broth now contains valuable flavor and nutrients that will contribute to the richness of the soup.

4. Add 2 more cups of chicken broth to the crock pot.

5. Add the remaining ingredients: tomato sauce, ham hocks, ham chunks, diced onion, diced carrots, diced celery, bay leaves, celery salt, garlic powder, and peppercorns (contained in a tea ball strainer). The tea ball ensures the peppercorns infuse flavor without scattering throughout the soup.

6. Cook on high for 3 to 4 hours, or until the ham hocks become tender. This step allows the flavors to meld and the ham hocks to begin to release their savory essence.

7. Remove the ham hocks from the crock pot. Once they’ve cooled slightly, remove the meat from the bones and cut it into small pieces. Be sure to discard any skin, bone, or excessive fat.

8. Return the shredded ham to the mixture in the crock pot.

9. Continue cooking on low for another 6 to 8 hours. This extended cooking time allows the flavors to fully develop and the beans to reach their optimal tenderness. Check the soup periodically to ensure it’s not drying out.

10. You may have to add additional chicken broth if the soup becomes too thick. Conversely, if the soup is too thin for your liking, you can add a small amount of instant potatoes to thicken it. Start with a tablespoon and stir it in well, allowing it to dissolve completely before adding more if needed.

11. Stir in the apple cider vinegar just before serving to brighten the flavor.

Expert Tips & Tricks

• Don’t skimp on the soaking: Soaking the beans overnight is critical for reducing cooking time and improving digestibility. If you forget, you can quick-soak them by boiling them for 2 minutes, then letting them sit for an hour.

• Adjust the seasonings: Taste the soup frequently and adjust the seasonings as needed. You might want to add a pinch of salt or pepper, or a dash of hot sauce for a little kick.

• Use smoked ham hocks: For an even deeper, smokier flavor, use smoked ham hocks.

• Vary the vegetables: Feel free to add other vegetables to the soup, such as potatoes, parsnips, or turnips.

• For a smoother soup: If you prefer a smoother texture, you can use an immersion blender to partially puree the soup. Be careful not to over-blend it, as you still want to retain some of the texture.

• Make it ahead: This soup is even better the next day, as the flavors have more time to meld.

Serving & Storage Suggestions

Serve the Ham & Navy Bean Soup hot, garnished with a dollop of sour cream or plain yogurt and a sprinkle of fresh parsley or chives. Crusty bread or crackers are a perfect accompaniment for sopping up the delicious broth.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the soup for up to 2-3 months. Reheat the soup gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	157.4 kcal	N/A
Calories from Fat	24g	15%
Total Fat	2.7 g	4%
Saturated Fat	0.8 g	3%
Cholesterol	9.1 mg	3%
Sodium	1212.8 mg	50%
Total Carbohydrate	19.7 g	6%
Dietary Fiber	7 g	27%
Sugars	3.1 g	N/A
Protein	13.6 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Version: Omit the ham hocks and ham chunks, and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika to mimic the smoky flavor.

• Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup for a little heat.

• Different Beans: Experiment with different types of beans, such as Great Northern beans, cannellini beans, or even pinto beans.

• Herbaceous Twist: Add a sprig of fresh thyme or rosemary to the soup while it simmers for an extra layer of flavor.

• Smoked Turkey: Replace the ham hocks with smoked turkey legs for a slightly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I cook this soup on the stovetop instead of in a crock pot?
A: Yes, you can. After soaking the beans, combine all ingredients in a large pot and simmer on low heat for at least 3 hours, or until the beans are tender.

Q: Do I have to use ham hocks?
A: Ham hocks add a significant amount of flavor, but if you don’t have them, you can use leftover ham bones or just increase the amount of ham chunks.

Q: Can I freeze this soup?
A: Absolutely! Bean soup freezes very well. Just be sure to let it cool completely before transferring it to freezer-safe containers.

Q: How can I make this soup less salty?
A: Use low-sodium chicken broth and be mindful of the amount of salt you add. You can also add a squeeze of lemon juice or a splash of vinegar to balance the flavors.

Q: What if I don’t have a tea ball strainer for the peppercorns?
A: You can tie the peppercorns in a small piece of cheesecloth or simply add them directly to the soup and remove them before serving.

Final Thoughts

This Ham & Navy Bean Soup is more than just a recipe; it’s a comforting tradition, a hearty meal, and a way to bring warmth to your kitchen. I encourage you to try it, experiment with the variations, and make it your own. Whether you’re craving a taste of nostalgia or simply seeking a satisfying and nourishing dish, this soup is sure to please. Don’t hesitate to share your feedback and let me know how it turns out! Serve it with a side of cornbread for the ultimate comfort food experience. Enjoy!