Navy bean soup (or white bean soup recipe as it is sometimes called) is one of our tastiest soup recipes.
It is a very traditional soup, mostly using simple ingredients that you have on hand in your kitchen, yet it can’t be beat for great flavor.
The recipe calls for a ham bone and this bean soup is a terrific recipe for using up a leftover ham bone.
You don’t have to wait to have a ham bone on hand to enjoy this recipe though. Just substitute 4 to 6 ounces of chopped ham.
The ham bone does give the soup a wonderful rich flavor though, so if you have the ham bone, use it.
You can make this soup vegetarian simply by leaving any of the meat out. I do think in this case that the ham does add extra flavor, but you can certainly make it a good vegetarian soup too.
Navy Bean Soup
- 1 pound navy beans, or 1 large can of navy beans
- 2 1/2 quarts water
- 1/4 cup salt pork, diced
- 3/4 cup carrots, diced
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup potato, chopped
- 1 clove garlic, chopped
- 1 bay leaf, small piece
- 2 whole cloves
- salt and pepper
- 1 ham bone
- 1 tablespoon parsley, chopped
- Soak dried navy beans (or other white beans if desired) in the 2 1/2 quarts of water overnight. Discard the soaking water.
- When ready to make the soup, fry the salt pork in a stock pot. Add the onions, carrots, celery, and potato. Lightly sauté until soft but not brown. Add the seasonings and ham bone.
- Cover and bring to a boil slowly. Reduce heat once it boils and simmer gently for about 2 hours. Remove the ham bone and set it aside. Remove any meat on the ham bone, dice and add to the soup. Add the seasonings and simmer gently for a few minutes. Serve topped with chopped parsley.
- This recipe calls for a ham bone, but you can substitute 4 ounces of chopped ham. The ham bone gives this soup a wonderful flavor and is a great use for the leftover ham bone.
- Leave the ham out totally for a vegetarian bean soup recipe. It really is tastier with the ham though.