Hearty Navy Bean Delight: Best Comfort Food Recipe

Get Ready for a Bowl of Comfort: Hearty Navy Bean Soup

There’s nothing quite like a steaming bowl of hearty navy bean soup on a chilly evening. This recipe is a family favorite, and I’ve been perfecting it over the years. It’s not just a meal; it’s a warm hug in a bowl. Let me share with you why this soup is so special and how you can make it at home.

A Little History and Background

Hearty navy bean soup has been a staple in many households for generations. Originating from humble beginnings, it was often made with leftover ham and beans to stretch meals. Over time, it’s evolved into a comforting, flavorful dish that brings people together. My grandmother used to make this soup every winter, and now, it’s a tradition in my kitchen too.

Why You’ll Love This Recipe

This hearty navy bean soup is all about rich, deep flavors and a satisfying texture. The combination of smoked ham shank, aromatic vegetables, and tender beans creates a symphony of tastes. Plus, it’s incredibly easy to make, even for those who are new to cooking. The best part? It’s a one-pot wonder, making cleanup a breeze.

Perfect Occasions to Prepare This Recipe

Whether you’re hosting a cozy dinner party, need a comforting meal for a cold night, or want to impress your friends with a homemade delight, this hearty navy bean soup is perfect. It’s also a great option for potlucks and family gatherings. Trust me, it’s always a hit!

Ingredients

• 16 ounces Navy Beans, sorted and rinsed
• 1 pound Smoked Ham Shank, rinsed and patted dry
• 3 tablespoons Olive Oil
• 1 medium Onion, finely diced
• 2 Carrots, diced
• 2 Celery Ribs, diced
• 3-4 Garlic Cloves, minced
• 1 tablespoon Tomato Paste
• 1 teaspoon Dried Oregano
• 1 teaspoon Spanish Paprika
• Black Pepper, to taste
• 4 cups Chicken Broth
• 4 cups Water
• 1 Bay Leaf
• Salt, to taste

Substitution Options

• Navy Beans: You can use Great Northern beans or cannellini beans as a substitute.
• Smoked Ham Shank: If you can’t find a ham shank, a smoked ham hock or even diced ham will work well.
• Chicken Broth: Use vegetable broth for a vegetarian version, or beef broth for a richer flavor.

Preparation Section

Step 1: Sort and Soak Beans

First things first, spread the beans on a flat surface and remove any foreign objects or substandard beans. Rinse them under cold water and drain. For the soaking, you have two options: the overnight method or the quick soak method. For the overnight method, place the beans in a pot, cover with 4-6 cups of water, and let them soak overnight. Drain and rinse well. For the quick soak method, bring 6-8 cups of water and the beans to a boil, then remove from heat, cover, and let soak for 1 hour. Drain and rinse.

Step 2: Prepare Ham Shank

Rinse and pat dry the smoked ham shank. This step is crucial as it helps to remove any excess salt and impurities, ensuring a cleaner, more flavorful soup.

Step 3: Cook Vegetables

In a large pot, heat the olive oil over medium heat. Add the finely diced onions, carrots, and celery. Cook for about 5 minutes, stirring frequently, until the vegetables start to soften and become fragrant. Add the minced garlic, tomato paste, oregano, paprika, and black pepper. Cook for another 1-2 minutes, stirring constantly to prevent burning. The aroma will be absolutely divine!

Step 4: Build the Soup

Add the smoked ham shank, soaked navy beans, chicken broth, water, and bay leaf to the pot. Stir everything well to combine. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 60 minutes, stirring occasionally. The slow simmer allows the flavors to meld beautifully.

Step 5: Finish the Soup

After 60 minutes, remove the smoked ham shank from the pot and place it on a cutting board. Cover the soup and continue cooking. Once the ham shank is cool enough to handle, remove the meat from the bones, discarding the bones and fatty pieces. Chop the meat and return it to the pot. Continue cooking for another 15 minutes. Taste a few beans; if they are tender, the soup is ready. If not, cook for additional 15-minute intervals until the beans reach the desired tenderness.

Step 6: Season and Serve

Remove the bay leaf and discard. Taste the soup and add salt as needed—about 1/2 teaspoon as a reference. Serve hot with crusty bread or a side of rice if desired. The soup should be thick and creamy, with a rich, smoky flavor from the ham shank.

Chef’s Tip

If the soup isn’t thickening as desired, simmer uncovered to reduce the liquid. For additional thickening, mash 2-3 tablespoons of beans and stir the paste back into the soup. This trick works wonders and adds a lovely creaminess to the soup.

Timing

• Prep Time: 15 minutes
• Cooking Time: 90 minutes
• Total Time: 1 hour 45 minutes

Chef’s Secret

For an extra layer of flavor, add a splash of apple cider vinegar or a squeeze of lemon juice right before serving. This brightens the flavors and adds a subtle tang that complements the richness of the soup.

Extra Info

Did you know that navy beans get their name from their long history of being a staple food in the U.S. Navy? They were chosen for their long shelf life and high nutritional value, making them perfect for long voyages. No wonder they are so versatile and delicious!

Necessary Equipment

• Large pot
• Colander or strainer
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula

Storage

To store the hearty navy bean soup, let it cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, you can freeze the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion. It will last in the freezer for up to 3 months. When you’re ready to reheat, simply thaw the soup in the refrigerator overnight and reheat it on the stove, adding a little water if it’s too thick.

Tips and Advice

• Soak the beans properly to ensure they cook evenly and don’t cause digestive issues.
• Use a good quality smoked ham shank for the best flavor. The smokiness really makes a difference.
• Don’t skimp on the herbs and spices. They add depth and complexity to the soup.
• Stir the soup frequently during the last 15 minutes of cooking to prevent the beans from sticking to the bottom of the pot.

Presentation Tips

• Garnish with a sprinkle of fresh parsley or chives for a pop of color.
• Serve with a dollop of sour cream or a drizzle of olive oil for added richness.
• Offer a side of crusty bread or a small salad to complement the soup.

Healthier Alternative Recipes

• Vegan Version: Replace the ham shank with a vegan ham alternative or omit it entirely. Use vegetable broth and add a handful of chopped kale or spinach for extra nutrients.
• Low-Sodium Version: Use low-sodium chicken broth and rinse the beans thoroughly to reduce sodium content. Season with herbs and spices instead of salt.
• Gluten-Free Version: This recipe is naturally gluten-free, but make sure to check the labels of any pre-packaged ingredients to ensure they are gluten-free.
• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick. Adjust the amount to your preference.
• Slow Cooker Version: Combine all the ingredients in a slow cooker and cook on low for 8-10 hours. This method is perfect for busy days when you want a hands-off approach.
• Instant Pot Version: Use the pressure cooking function to reduce the cooking time. Soak the beans, then add all the ingredients and cook on high pressure for 30-40 minutes. Quick release the pressure and finish as directed.

Common Mistakes to Avoid

Mistake 1: Not Soaking the Beans

Skipping the soaking step can lead to unevenly cooked beans and a less creamy texture. Soaking the beans helps them to cook more evenly and reduces the risk of indigestion. Make sure to soak them either overnight or using the quick soak method.

Mistake 2: Using Too Much Salt

The ham shank already contains a fair amount of salt, so it’s easy to overdo it. Start with a small amount of salt and adjust to taste. Remember, you can always add more, but you can’t take it away once it’s in there.

Mistake 3: Not Stirring Enough

Failing to stir the soup frequently, especially towards the end, can result in the beans sticking to the bottom of the pot and burning. Stir the soup every 10-15 minutes to prevent this from happening.

Mistake 4: Overcooking the Beans

Overcooking the beans can turn them mushy and unappetizing. Keep an eye on the beans and test them for tenderness after 60 minutes. If they are still firm, continue cooking in 15-minute intervals until they reach the desired texture.

Mistake 5: Not Tasting and Adjusting the Seasoning

One of the most common mistakes is not tasting the soup and adjusting the seasoning. Always taste the soup before serving and add more salt, pepper, or other seasonings as needed. This ensures that the flavors are balanced and delicious.

FAQ

Can I use canned navy beans for this recipe?

Yes, you can use canned navy beans, but they won’t need as much cooking time. Simply add them to the pot in the last 15-20 minutes of cooking to avoid overcooking.

What can I do if the soup is too thin?

If the soup is too thin, you can simmer it uncovered to reduce the liquid. For additional thickening, mash 2-3 tablespoons of beans and stir the paste back into the soup. This will give it a creamier consistency.

Can I make this soup in a slow cooker?

Absolutely! Combine all the ingredients in a slow cooker and cook on low for 8-10 hours. This method is perfect for busy days when you want a hands-off approach.

Is this soup gluten-free?

Yes, this hearty navy bean soup is naturally gluten-free. Just make sure to check the labels of any pre-packaged ingredients to ensure they are gluten-free.

How long does the soup last in the refrigerator?

The soup will keep in the refrigerator for up to 5 days. Store it in an airtight container and reheat it on the stove, adding a little water if it’s too thick.

Can I freeze the soup?

Yes, you can freeze the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion. It will last in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight and reheat it on the stove.

What can I use as a substitute for the smoked ham shank?

If you can’t find a ham shank, a smoked ham hock or even diced ham will work well. The key is to use a smoked meat to add that rich, smoky flavor to the soup.

Can I make this soup spicier?

Definitely! Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick. Adjust the amount to your preference and enjoy the added heat.

What are the benefits of soaking the beans?

Soaking the beans helps them to cook more evenly and reduces the risk of indigestion. It also helps to remove some of the oligosaccharides, which can cause gas. Soaking is a simple step that makes a big difference in the final texture and digestibility of the beans.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version by omitting the ham shank and using vegetable broth instead of chicken broth. For added protein, you can add a can of drained and rinsed chickpeas or a handful of quinoa.

Enjoy Your Hearty and Satisfying Navy Bean Soup!

There you have it, a wonderful and comforting hearty navy bean soup that’s sure to become a favorite in your household. Whether you’re looking for a cozy meal on a chilly day or a crowd-pleasing dish for a gathering, this soup is a winner. Happy cooking, and enjoy the warmth and love that comes with each spoonful!