Description
A hearty navy bean and ham soup, perfect for a comforting meal.
Ingredients
Scale
- 1 pound dried navy beans
- 1 ham bone (+ ham scraps)
- 1 tablespoon olive oil
- 1 large onion, (peeled and chopped)
- 6 cloves garlic, (minced)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground cumin
- 1/2–1 teaspoon crushed red pepper
- 10 cups water
- Salt (and pepper)
Instructions
- The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
- Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
- Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)
- Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
- Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.
Notes
- Allowing the beans to soak overnight will significantly reduce cooking time.
- Adjust the amount of crushed red pepper according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg