Navy Bean Soup

Making Navy Bean Soup

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1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes. Add the garlic and cook for 1 minute.

   Mark done Start 8 min timer

2. Add the beans, ham hock, water, bay leaves and pepper. Bring to a boil, skim off any foam, then simmer, partly covered, for 1 hour 15 minutes until the beans are tender.

   Mark done Start 1 hr timer

3. Lift out the ham hock, shred the meat and return it to the pot, discarding the skin and bones. Crush a few beans against the side of the pot.

   Mark done

4. Season with the salt, taste, and simmer for 5 minutes more.

   Mark done Start 5 min timer

Notes for Getting It Right

• Soak the beans overnight and drain them before cooking.
• Add salt only once the beans are soft.
• Check the water level and top up if the soup gets too thick.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Navy Bean Soup

• Cornbread
• Crusty bread
• Green salad
• Hot sauce

Leftovers and Storage

Keeps in the fridge for up to 4 days and thickens. Freezes for up to 3 months. Reheat with a splash of water.

Navy Bean Soup: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.