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Navy Bean Soup

Navy Bean Soup

Calories 404 (17% from fat)
Fat 7.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 12 mg.
Sodium 466 mg.
Carb. 42 gram
Fiber 7 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 22 gram


2 1/4 cups (about 1 pound) dried navy beans

6 cups warm water

1 small yellow onion, peeled

6 whole cloves

2/3 cup chopped celery

3 thyme sprigs

3 parsley sprigs

3 smoked ham hocks (about 1 1/3 pounds)

1 bay leaf

3 cups chopped kale

2 cups (1/2 inch each) cubed peeled Yukon gold potato

1 1/2 cups chopped sweet onion

2/3 cup thinly sliced carrot

1 tsp. salt

3/4 tsp. ground pepper

2 Tbsp. chopped fresh parsley

1. Sort the beans before you use them. (Dried navy beans may include a few small stones, fibers, misshapen or discolored items. Remove them before cooking.) Then wash the beans and place them in a large Dutch oven. Pour water in the Dutch oven until it covers the beans with 2 inches of water. Bring to a boil, then cook an additional 2 minutes. Remove from heat. Put a lid on the Dutch oven and let it stand for 1 hour.

2. After 1 hour, drain the beans, then rinse them and drain again. Put the beans back into the Dutch oven and cover with 6 cups of warm water. Push the cloves into the onion (studding it) and place the onion in the pan. Add the next five ingredients (celery through the bay leaf) and bring everything to a boil. Cover the pan, reduce the heat and simmer for 45 minutes.

3. Remove from the heat and throw away the clove studded onion, thyme, parsley sprigs and bay leaf. Take the ham hocks out of the pan and let cool slightly. Now take the meat off the bones, discarding the bones, skin and fat. Finely chop the meat and it should fill about 1/3 of a cup.

4. Put the meat back in the soup along with the kale, potato, chopped sweet onion, carrot, salt and pepper. Stir the ingredients together well.

5. Cover and simmer for approximately 30 more minutes, stirring occasionally until beans and vegetables are tender. Stir the parsley in and serve.

Yield: 6 Servings - Serving Size 1 2/3 Cups Each

Navy Bean Soup 

This is a Freezer Friendly Recipe!

Navy Bean Soup

You can freeze individual portions for easy re-heating later.

Make sure to freeze them in individual freezer friendly bags or freezer safe tupperware containers.

When you heat them up, start by microwaving for approximately 5 minutes, keeping the bag or container open just a little to allow steam to escape. Then take the container out, stir it up and put back in for another 3 minutes.

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