Bill's Navy Bean Soup
Submitted by gogirlusa
Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.
YIELD
4 servingsPREP
20 minCOOK
3 hrsREADY
8 hrsThis is the soup your grandpa made on cold Saturdays, the kind that fills the house with the smell of smoky ham and slow-cooked beans.
Navy beans soak overnight, then simmer for three patient hours with ham hocks, carrots, celery, and onions until everything is meltingly tender. The trick that sets this apart: pureeing a couple cups of the soup with a little margarine and flour, then stirring it back in. That gives you a thick, velvety texture without losing the chunky character of the whole beans.
Finish each bowl with a few drops of hot sauce and a hunk of crusty bread.
Kitchen Tips
- Soak the beans overnight; it cuts the cooking time and gives you creamier results
- Let the ham hocks cool before picking the meat off the bones; it’s easier and you’ll get every shred
- Puree more or less of the soup depending on how thick you like it
- Leftovers thicken overnight; thin with a splash of water or broth when reheating
Ingredients
Directions
Pick over the dried beans and discard any debris.
Wash and drain.
Put beans in a large pot and cover with water.
Let stand 8 hours or overnight.
The next day, chop celery, carrots and onions into ¼ inch pieces.
This is easier with a food processor.
Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste.
Add salt if you wish.
Bring to a simmer and cook over low heat for 3 hours or until beans are tender.
Remove ham hocks and set aside to cool.
Remove meat from bones and cut meat into half-inch pieces.
Put 2 cups of the soup into a blender along with the margarine and flour.
Pour this purée back in pan. Purée more of the soup if you prefer a smoother texture.
Add the chopped ham pieces back into the soup.
Simmer for 15 to 20 minutes until soup is slightly thickened.
Good when sprinkled with a few drops of hot pepper sauce just before serving.
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