Winter's Best Kept Secret: NAVY BEAN SOUP RECIPE with Ham!

ham

🥗Healthier: turkey ham

💰Cheaper: smoked sausage

Turkey ham is lower in fat, while smoked sausage adds flavor at a lower cost.

navy beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Cannellini beans are a healthier alternative, while pinto beans are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces sodium and calories, while bouillon is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective substitute.

Soak 3 to 4 cups of dried navy beans in cool water overnight.

The next day, drain the soaked beans.

Prep the veggies: slice 3 celery ribs, peel and cut 2 to 3 carrots and 2 to 3 parsnips in half, and dice 1 large onion.

Finely dice 5 garlic cloves.

In a large soup pot over moderate heat, melt 2 tablespoons of butter.

Add the diced onion and sliced celery; stir together and cover, cooking for about 3 minutes to soften.

Add the diced garlic to the pot.

Add the drained navy beans, diced carrots, parsnips, and the smoked ham hock to the pot along with 2 to 3 bay leaves and 1 teaspoon of black peppercorns.

Pour in 8 cups of water and stir to mix everything.

Cover the pot and bring to a boil, then reduce the temperature to simmer.

Cook for 2 hours, removing the carrots and parsnips after 1 hour to cool.

After cooking, remove the ham hock and let it cool as well.

Chop the cooled carrots and parsnips into bite-sized pieces and add them back to the pot.

Remove the meat from the ham hock, discarding the fat and bone, and cut the meat into bite-sized pieces before adding it back to the soup.

Stir everything together, pluck out the bay leaves, and season with salt.

Stir in 1/4 cup of chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary