Description
A comforting and hearty bean soup with ham that warms the heart and fills the belly, perfect for family dinners.
Ingredients
Scale
- 1 pound dried navy beans (or great northern beans)
- 3/4 pound ham hock
- 2 quarts cold water
- 1/2 teaspoon baking soda
- 1 large yellow onion, diced
- 1 tablespoon butter
- Kosher salt, to taste (about 2 teaspoons)
- Fresh black pepper, to taste
Instructions
- Rinse the dry navy beans thoroughly in cold water and discard any debris. Place the beans in a large stockpot with the smoked ham hock and 2 quarts of water. Add the baking soda.
- Bring to a boil, then lower to a simmer. Cover with the lid slightly cracked, cooking for about 180 minutes, stirring occasionally, until beans are soft.
- Melt the butter in a skillet over medium heat and sauté the diced onion until soft and translucent (5-8 minutes). Stir the sautéed onions into the bean pot.
- Remove the ham hock from the pot, shred the meat off the bone, and return to the soup. Discard the bone.
- Once the soup is boiling again, season with salt and pepper to taste. Serve hot in warmed bowls, optionally alongside saltine crackers or salad.
Notes
Allowing the soup to sit overnight enhances the flavors. Can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 25mg