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Navy Bean Soup

by Tanya Leave a Comment

navy bean soup

The weather has been crazy in LA. Bitterly cold (you know, like 50 degrees. Wah-wah). Then hot. Rainy and windy. Cold. Nice. Hot. Cold. It’s enough to give a flip-flop loving girl whiplash! Because I am brilliant, I made a big pot of Navy Bean Soup—on the hot days. Oops.

In my quest to be put a few extra pennies back in my totally cute wallet, I used dried beans over the fancy beans in the cans, and it couldn’t be easier—put them in a pan and cover them with water. Okay, I forgot to do this until I was already in bed. But I crawled out of bed, staggered into the kitchen and managed to do this half-asleep.

You should know Max chose to stay snug-as-a-bug in bed. Lazy cat.

Or maybe he’s a smart cat.

Regardless, the soup was divine and so easy to make. The soup reheats beautifully too, which made for some nice, easy peasy weekday lunches.

TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.

Navy Bean Soup

Recipe from Tide and Thyme

Ingredients:

  • 1 lb. dried navy beans
  • 1/4 cup bacon, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 lb. ham bone or ham hocks
  • 8 cups water
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 2 bay leaves
  • Salt and pepper to taste

Instructions:

  1. In a large soup pot, cover beans with cold water. Soak overnight then drain before using.
  2. Cook the bacon in large soup pot over medium-high heat until crisp. Remove bacon and drain on a paper towel lined plate.
  3. Add onion, carrots, and celery to bacon fat (if there is a lot, remove excess) and cook for 5 minutes. Add garlic and cook for an additional minute.
  4. Add water, ham bone, oregano, paprika, bay leaves, bacon, and drained beans. Mix well.
  5. Bring mixture to a boil then reduce heat to low, and cook for 3 hours until beans are tender.
  6. Remove ham bone and bay leaves. Cut up ham and add back to the soup.
  7. Season to taste with salt and pepper.

Enjoy!

By day, Tanya helps her clients create meaningful connections with their target audience through her modern and elegant website designs. Utilizing her passion for the written word, she crafts entertaining and informative articles on finance, food and health and beauty as a freelance writer. By night, she is a blogger, consumer of too much TV and an overindulgent Cat Mama to Max. To be fair, she spoils Max 24/7.

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