navy bean soup

this gem of a recipe comes from my mother. probably from her father, to be honest. it’s been in my family for a long time. when i was a child we would always have this the week after christmas, because my mother would use the ham bone from christmas dinner (you know, the one with delicious bits of pink ham still clinging to it?) as the base for the stock. i’ve adapted it so that it can be made any time you’d like. this soup is comfort and happiness in a bowl. it’s thick and hearty, but the bulk of the heartiness is made up of beans—a lean protein upon which our bodies thrive. the ham is really just there for flavor…amazing, porky flavor.
navy bean soup

ingredients:

  • 1 pound dried navy beans, soaked at least 12 hours in water
  • 1 ham hock
  • 1 chunk ham (you can use center cut ham slices, or even a boneless spiral cut ham portion like i did – amount of ham to taste)
  • 1 pound carrots
  • 1 onion
  • 1 pound celery
  • salt and pepper
  • water, about 8 cups
  • olive oil, about 2-3 tablespoons

directions:

soak the beans overnight in water. the timing on this usually varies for me from about 12 hours to 18 hours, but rarely is it ever 24 hours. oh, and it should happen at room temperature.  drain your soaked beans and pick through them to remove any stones or twigs.

peel and cut your carrots into 1 inch chunks. dice your onion, and cut your celery into 1/2 moon chunks. the shape isn’t too important with the veggies, you just want to be sure that they are roughly the same size so that they cook evenly. heat the olive oil in a large stock pot over medium to medium high heat and add the aromatics. saute until they begin to soften and brighten in color, add the ham hock, the beans, salt and pepper, and water to cover. cut the ham into chunks and add in when ready, add more water if needed to be sure everything is covered.

bring the mixture to a boil and continue that for about 10 minutes.  then, reduce the heat to low and let it cook for about 2 hours, adding water as necessary to keep the ingredients covered. you will know the soup is ready when the beans are very soft and the water has thickened into a creamy rich broth.

like most soups, this is better the next day. enjoy!

notes:

this little family recipe is relatively inexpensive to make and will feed an army. it is the perfect p90x friendly meal because it’s low in calories and high in lean protein. i hope you enjoy!

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