Hearty Homestead Bean Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
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This Hearty Homestead Bean Soup is a soul-warming bowl of comfort, perfect for cozy evenings. Packed with smoky flavor and wholesome ingredients, it's a dish that speaks to simple pleasures and rustic charm.

Ingredients for Hearty Homestead Bean Soup

Starting with the star of the show, navy beans are small and creamy, absorbing flavors beautifully as they cook. They provide the hearty base for the soup. The smoked ham hock adds a deep, savory smokiness that infuses the broth with richness. Onion and garlic form the aromatic foundation, while carrots and celery bring a subtle sweetness and crunch. A bay leaf adds an earthy note, and a sprinkle of parsley at the end brightens up the dish. Finally, a touch of olive oil helps to sauté the vegetables, enhancing their flavors.

Tips & Tricks

  • Soak the beans overnight to reduce cooking time and improve digestibility.
  • For a thicker soup, mash some of the beans against the pot's side before serving.
  • If you prefer a vegetarian version, omit the ham hock and add a tablespoon of smoked paprika for that smoky flavor.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a simple green salad. For a heartier meal, consider serving it alongside a baked potato or with a dollop of sour cream for extra richness.

Frequently Asked Questions

Can I use canned beans instead of dried?
Yes, but the flavor won’t be as rich. If using canned beans, rinse them and simmer the soup for less time, about 30 minutes.
What if I don’t have a ham hock?
You can substitute with bacon or a smoked turkey leg for a similar flavor profile.

Hearty Homestead Bean Soup Recipe Walkthrough

Start by rinsing your navy beans under cold water. This helps remove any dirt or debris that might be lurking. Once rinsed, place the beans in your largest pot and cover them with water. Bring the pot to a boil, then reduce the heat and let them simmer for about 10 minutes. This quick boil helps soften the beans a bit before the long cooking process. Drain and rinse them again after this step.

In the same pot, heat up your olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté these until they’re soft and their flavors have mingled nicely, about 5 minutes should do it. It’s here that your kitchen will start smelling amazing, with all those aromatics working their magic.

Now, return the beans to the pot and add the ham hock, bay leaf, salt, and pepper. Pour in 8 cups of water, enough to cover everything well. Bring it all to a gentle boil, then reduce the heat and let it simmer uncovered for 1.5 to 2 hours. This is where the magic happens. The beans will become tender, and the ham hock will impart its smoky goodness throughout the soup.

Once the beans are tender, remove the ham hock. Carefully shred the meat, discarding the bone, and return the meat to the pot. This adds little bursts of flavor and texture throughout the soup. Finally, stir in the chopped parsley just before serving. This not only adds a dash of color but also a fresh, herby note to finish the dish.

Why You'll Love This Recipe

  • Rich, smoky flavor from the ham hock and aromatic vegetables.
  • Nutritious, protein-packed navy beans make it a satiating meal.
  • Simple to prepare, with minimal hands-on time.
  • Perfect for batch cooking and freezing for later.

Ingredients

1 lb dried navy beans
8 cups water
1 large onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 smoked ham hock
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped parsley
1 tbsp olive oil

Step-by-step Instructions

1. Rinse the navy beans under cold water and remove any debris.
2. In a large pot, add the beans and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Drain and rinse the beans.
4. Heat olive oil in the pot over medium heat, and sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
5. Add the beans, ham hock, bay leaf, salt, and pepper. Cover with 8 cups of water.
6. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, until beans are tender.
7. Remove the ham hock, and shred the meat. Return the meat to the pot and discard the bone.
8. Stir in the chopped parsley before serving.

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