My Mom’s Navy Bean Soup

navy beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and still nutritious.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water is cost-effective, while homemade stock is healthier.

Soak 1 pound of navy beans overnight in water.

Drain and rinse the beans.

Rinse 6 ounces of salt pork and pull the slices apart.

In a large pot over medium to medium-high heat, add the salt pork.

Brown the salt pork in the pot.

Add the soaked beans and water to the pot with the salt pork.

Add whole sage leaves to the pot for flavor.

Bring the mixture to a boil, then reduce heat to low and cover with a lid tilted to allow steam to escape.

Prepare a bowl with chopped onion, carrots, and celery for later.

Dice 2-3 cloves of garlic and add them to the bowl with the vegetables.

Pull leaves from 1 sprig of rosemary and chop them to measure about 2 teaspoons, adding them to the bowl with the vegetables.

Chop a handful of parsley and set aside for garnish when serving.

After 1.5 hours of simmering, fish out the salt pork and sage leaves from the pot.

Add the prepared vegetables and garlic to the pot.

Add ½ teaspoon of ground thyme and the juice of 1 lemon to the pot.

Mash some of the beans in the pot for texture.

Bring the soup back to a boil, then simmer for an additional 20 minutes to soften the vegetables.

Chop the meat from the salt pork and add it back into the soup.

Taste the soup for salt and pepper, adding pepper and crushed red pepper to taste.

Serve the soup garnished with chopped parsley and enjoy with crusty bread and white wine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary