Ingredients
For the Soup:
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- 1 pound dried navy beans (or 3 cans, drained and rinsed)
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- 6 cups chicken or vegetable broth (more as needed)
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- 1 smoked ham hock or 2 cups diced ham (optional, for extra flavor)
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- 1 tablespoon olive oil or butter
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- 1 medium onion, diced
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- 2 carrots, diced
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- 2 celery stalks, diced
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- 3 cloves garlic, minced
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- 1 teaspoon salt
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- ½ teaspoon black pepper
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- ½ teaspoon smoked paprika (adds depth)
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- ½ teaspoon dried thyme
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- 1 bay leaf
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- 1 can (14.5 oz) diced tomatoes (optional, adds richness)
For Garnish (Optional):
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- Chopped fresh parsley
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- Grated Parmesan cheese
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- A drizzle of olive oil
Instructions
Step 1: Prepare the Beans (If Using Dried Beans)
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- Quick Soak Method: Boil beans in a pot of water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain before using.
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- Overnight Soak Method: Soak beans in water overnight, then drain.
(Skip this step if using canned beans.)
Step 2: Sauté the Vegetables
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- Heat olive oil or butter in a large pot over medium heat.
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- Add onions, carrots, and celery, cooking for 5 minutes until softened.
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- Stir in garlic, salt, pepper, paprika, and thyme, and cook for 30 seconds.
Step 3: Simmer the Soup
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- Add beans, broth, diced tomatoes, bay leaf, and ham hock (if using).
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- Bring to a boil, then reduce heat and simmer for 1.5–2 hours, or until the beans are soft.
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- Remove the ham hock, shred any meat, and return it to the pot.
Step 4: Blend & Serve
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- For a creamier soup, mash some of the beans with a spoon or blend half the soup with an immersion blender.
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- Taste and adjust seasoning.
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- Garnish with fresh parsley and Parmesan before serving.
Notes
Serving Suggestions
🍞 With Crusty Bread – Perfect for soaking up the rich broth.
🥗 With a Side Salad – A fresh contrast to the hearty soup.
🧀 With Cheese – Add grated Parmesan or cheddar for extra richness.