Deliciously frugal, cozy, and comforting, this Navy Bean Ham Soup Recipe is the perfect way to use up scraps that would otherwise go to waste. Simply made with dry navy beans, a leftover ham bone, a parmesan rind, and a handful of pantry staples, this deeply satisfying, nourishing bowl of yum is the best way to get your food budget back on track after an expensive holiday meal.
Preheat Oven: Arrange oven rack to the bottom third position and then preheat the oven to 275-degrees Fahrenheit.
Start Soup – Make Bone Broth: In a large pot or Dutch oven, add the ham bones (or ham hocks), whole carrots, whole celery, thyme sprigs, garlic, ½ an onion, dried bay leaves, parmesan cheese rind, 3 cups chicken stock, water, ½ teaspoon Italian seasoning, and ¼ tsp ground pepper. Place the pot over high heat on the stove top and stir to combine.
Add Beans, Bring to Boil: Pour the soaked and drained bean into the bone broth and stir to combine. Cover the pot and bring the contents to a boil. Once boiling, immediately turn the heat off and cover the pot
Braise Navy Beans in Oven: Transfer the broth and beans to the oven and braise the beans, uncovering the pot and stirring halfway through, for 2 hours, or until the beans are completely tender. (Note: If you prefer to cook the beans on the stovetop, simply cover the pot and simmer the beans over medium-low to low heat for 2 hours, or until the beans are completely tender – uncovering and stirring the beans 2-to-3 times during cooking. When done, turn the heat off under the pot.)
Remove/Discard, Add Remaining Stock: Use a pair of tongs to transfer the ham bones or ham hocks from the pot to a clean work surface and let cool. Next, use a pair of tongs or a kitchen skimmer to remove and discard the carrots, celery, fresh thyme sprigs, garlic, onion, bay leaf, and parmesan rind. Then, use a slotted spoon to skim off and remove any visible fat from the surface of the soup. Add the remaining cup of stock to the pot.
Puree or Mash a Portion of the Soup: Use an immersion blender, stand blender, or potato masher to puree a portion of the soup – this gives the soup a thick, creamy texture:Insert an immersion blender into the soup and blend for a few seconds, just until the soup is as creamy and thick as you like it.Alternately, remove a cup or two of the soup and puree it in a countertop blender before stirring it back into the soup.Or just use your potato masher to mash up some of the beans in the bottom of the pot.When done mashing, place the soup over medium-low heat on the stovetop.
Shred Ham off Bone: Once the ham bones or hock are cool enough to handle, use a sharp knife to roughly chop any meat, discarding skin, bones, and fat. Add the meat to the soup pot.
Sauté Veggies and Aromatics: Heat the oil and 1 tablespoon of butter in large skillet over medium heat. Once the butter is melted, add the carrots, celery, a pinch of salt and a few generous pinches of pepper. Cook, stirring occasionally, for 2 minutes. Then, add the onions and ½ teaspoon of Italian seasoning. Cook, stirring occasionally, until the vegetables are soft, about 8-10 minutes. Next, add the garlic to the pot and cook, stirring frequently, until fragrant, about 1 minute. Remove from the heat and transfer the vegetables to the soup pot.
Crisp Ham Meat: Return the skillet to the stove top and place over medium-high heat. Melt two tablespoons of butter and then add the diced ham. Cook, stirring occasionally, for 3-5 minutes or until the ham is crisp and golden. Remove ham to a paper towel-lined plate. Add HALF of the crispy ham pieces to the soup pot.
Let Flavors Blend: Once all the vegetables and half the crisp ham are added to the soup, cook the soup over medium-low heat, stirring occasionally, for 8-10 minutes.
Add Flavor and Adjust for Taste: Add 2 tablespoons of brown sugar, 1 tablespoon of red wine vinegar, and 2 dashes of liquid smoke to the ham bone soup. Take a bite of the soup and adjust the seasoning to taste, adding salt and pepper for overall flavor, Italian seasoning for robust seasonings, vinegar for acid, and sugar for sweetness.
Serve and Enjoy: Divide the soup among warm soup bowls. Top with the reserved crispy ham, chopped parsley, and grated parmesan. Serve with crusty bread and lemon wedges on the side and serve while warm. Enjoy!
Notes
Beans: You will need to soak the beans PRIOR to cooking this recipe. For the best results, soak your beans in salted water at room temperature for AT LEAST 8 HOURS, preferably overnight or up to 24 hours. (I place my beans in a pot or large bowl, add 1 tablespoon of kosher salt, and then add enough ROOM TEMPERATURE water to cover the beans by 2 ½ to 3-inches. Drain, rinse the beans well and then drain again before using the navy beans to make this soup recipe.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.