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