This Hearty Navy Bean Soup is a comforting classic that warms the soul and fills the kitchen with a delicious aroma. It's perfect for a chilly day and is packed with flavors that come together beautifully, making it a dish you'll want to revisit time and again.
The star of the show is the dried navy beans, which provide a creamy texture and soak up the flavors of the soup beautifully. The ham hock adds a smoky, savory depth that’s hard to beat. We’ve got the classic mirepoix — a combination of onions, carrots, and celery — which forms the flavorful foundation of the soup. The garlic brings a hint of pungency, while the bay leaf and thyme add subtle aromatic notes. A touch of salt and black pepper rounds out the seasoning. Finally, we use olive oil to sauté the veggies, adding a nice richness to the soup.
This soup pairs wonderfully with a crusty loaf of bread or a warm baguette for dipping. A simple side salad with a tangy vinaigrette can complement the soup’s richness, offering a fresh contrast.
Start by giving the navy beans a good rinse and sort through them to remove any debris. Place them in a large bowl, add 8 cups of water, and let them soak overnight. This step is crucial as it helps the beans cook more evenly and reduces cooking time.
The next day, drain and rinse the beans thoroughly. Set them aside while you heat up olive oil in a large pot over medium heat. Add in the chopped onions, carrots, and celery. Stir them around and let them sauté until they’re softened, which should take about 5 minutes. You’ll know they’re ready when the onions become translucent and fragrant.
Toss in the minced garlic and give it a quick stir for about a minute. This will release its wonderful aroma without browning it too much. Now, add the ham hock, the rinsed beans, the bay leaf, thyme, salt, and black pepper into the pot. Pour in 8 cups of water and give everything a good stir to combine the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours. This slow cooking process allows all the flavors to meld, and it’s what gives the soup its hearty, comforting quality. You’ll know it’s done when the beans are tender.
Once the beans are cooked, remove the ham hock and bay leaf from the pot. Shred the meat from the ham hock and return it to the soup. Give it a final stir and taste to adjust the seasoning before serving.
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