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Navy Bean Soup

Servings: 8

Ingredients

  • 1 lb dried navy beans
  • 4 slices uncooked 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 hock
  • 8 cups water
  • 1/4 tsp dried oregano
  • 1/4 tsp paprika
  • 2 leaves bay leaves
  • salt and pepper to taste

Instructions

  • In a large soup pot, cover beans with cold water. Soak overnight then drain before using.
  • Cook the bacon in large soup pot over medium-high heat until crisp. Remove bacon and drain on a paper towel lined plate.
  • 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. Add water, ham bone, oregano, paprika, bay leaves, bacon, and drained beans. Mix well. Bring mixture to a boil then reduce heat to low, and cook for 3 hours until beans are tender.
  • Remove ham bone and bay leaves. Cut up ham and add back to the soup. Season to taste with salt and pepper.