Recipe by jerry_smart
"Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch."
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1 (16 ounce) package
dry navy beans - picked over, rinsed, and drained
chopped fresh thyme
large smoked ham hocks
carrot, coarsely chopped
onion, coarsely chopped
garlic, coarsely chopped
kosher salt and freshly ground black pepper to taste
This is a great recipe! I did make a couple of changes to fit out tastes. First, I used 1/2 fat free, low sodium chicken broth and 1/2 chicken stock for the water. 2nd, I substitted two smoked turkey legs for the pork. You can find them in the frozen foods. I just put them in skin and all, when cooking the beans (they won't fall apart that way). When they're done and cool enough to handle, discard skin, bone and fat; putting the meat back into the soup. I used 2 carrots and 2 med potatoes chopped and upped the garlic to 3 cloves (we love garlic). If you like it spicy, you can add a couple of chopped, seeded jalapenos! Thanks for a great recipe Jerry!
This is a great penny pinching meal that's simple and delicious. I added a chopped up stalk of celery along with the onion. This is a great recipe to make ahead and reheat for those busy nights. This would be great without the ham for a meatless meal or you could even substitute a smoked turkey leg for non-pork eaters.
I just made this today. I've used it as a base for my own spin. If I do not have leftover stuffing I use stove-top Savory herb flavor. I follow the microwave directions and dump it in the finished soup. I do not blend some as the recipe instructs, I find the stuffing dissolves and adds a wonderful stick to your ribs thickness and flavor that is deliciously irresistible. Thanks!
Use chicken broth instead of water
Just made this during the horrible Vikings vs. Bears Football Game; Substituted 4 cups unsalted chicken stock and 4 cups Low-sodium chicken broth for the 8 cups water as some of reviewers have suggested. Also added more carrots (about 4 medium-small ones). Smells up the whole house and tastes good, and will console my husband, per husband.
I made this recipe as is the first time and it was quite tasty without any changes. I think if you rate a recipe you need to follow the directions-at least the first time! I have made some changes since then. First I use low sodium chicken broth instead of water. I also use two or three carrots and an additional clove of garlic (we like garlic). and an additional bay leaf since I use fresh bay leaves from a tree and they don't seem very strong. I also added about a half a cup of chopped celery leaves and a small diced potato. Rather than removing some liquid and putting it in the blender to thicken it, I use my potato masher and that does a fine job without having to wash the blender.
Delicious, and better the next day!
Great recipe! I've made it several times now. I've modified it to use 1/2 chicken broth and 1/2 water; added chopped celery and a can of creamed corn; then thickened it at the end by using mashed potato flakes instead pureed beans. Rich, creamy and rib-sticking good!
* Percent Daily Values are based on a 2,000 calorie diet.
Navy Bean Soup with Ham
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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