How to Make Delicious Navy Bean Soup: A Step-by-Step Guide
Navy bean soup is a hearty, comforting, and flavorful soup made with navy beans, aromatic spices, and savory stock. It’s a great way to warm up on a chilly day, and it’s also packed with nutrients and fiber. Making navy bean soup from scratch is easier than you might think, and with a few simple ingredients, you can create a dish that’s sure to please the whole family.
The Basics: Ingredients and Supplies
Before we dive into the recipe, let’s take a look at what you’ll need:
Ingredients:
- 1 cup dried navy beans (Also known as haricot beans, these are the base of the soup)
- 1 pound smoked pork ribs or ham hock (optional, but recommended for added flavor)
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrots, sliced
- 2 stalks of celery, sliced
- 1 cup beef broth
- 4 cups water
- Salt and pepper, to taste
- Accentuates the flavor, additional aromatic spices (such as cumin, paprika, or thyme) at your discretion
Supplies:
- Large stockpot
- Colander
- Measuring cups and spoons
- Utensils (whisk, spoon, spatula)
Step 1: Soaking and Prepping the Beans
Soaking the beans is essential for tenderizing them and breaking down their natural defense against digestion. This step can take up to 8 hours or overnight, so plan ahead!
- Rinse the beans and pick out any debris or stones.
- Cover the beans with water in the stockpot and soak them for at least 4 hours or overnight.
When the beans are rehydrated, drain them through a colander and transfer them to a blender or food processor. Process until the beans are finely ground, then set aside. This step will break down the beans and allow for easier absorption of the savory flavors.
Step 2: Cooking the Veggies and Meat (optional)
Heat some olive oil in the same stockpot over medium-high heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are soft and lightly browned (5-7 minutes).
- If using pork ribs or ham hock, add them to the stockpot and cook until golden brown (5-7 minutes).
- Set the cooked vegetables and (optional) meat aside on a plate.
Step 3: Cooking the Beans and Broth
In the same stockpot, add the remaining tablespoon of olive oil, along with the ground bean paste, beef broth, water, salt, and any additional aromatic spices.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 6-8 hours, stirring occasionally, until the beans are tender and the flavors have melded together.
Tips and Variations:
For a creamier soup, add 1/2 cup of heavy cream or crème fraîche halfway through the cooking process.
Step 4: Serving and Enjoyment!
Once the beans have reached the desired texture and the flavors have maturated, remove the pork ribs or ham hock from the pot (if used). Discard the meat or ham bones, and transfer the rest of the soup to your serving bowls.
Optional Top-Offs:
Crusty Bread A warm, crusty slice of bread is a match made in heaven with hearty navy bean soup!
- Fresh Herbs: Sprinkle some fresh chopped herbs like parsley or cilantro on top of your soup for added zest!
- Cracked Spices: Add some flavor with a pinch of cinnamon, nutmeg, or paprika.
Tips & Tricks:
- Store extra soup in airtight containers for up to 3 days and refreeze for up to 3 months.
- Be patient! The slower cook time allows for richer flavor development.
- Freeze raw beans for up to 6 months in separate containers and cook with equal water and seasonings at a later date.
And that’s it! Navy bean soup is a beloved wintertime staple for its comforting warmth, aromatic blend of spices, and abundant nutrients. With just a few simple ingredients and attention to the cooking time, you’ll be ready to serve up a steamy bowl of goodness and have your taste buds swoon.
