Hearty Navy Bean Soup
Published: Friday, October 10, 2025
3 c. (1½ lbs.) dried navy beans
14½ oz. can diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 c. diced cooked ham
2 c. chicken broth
2½ c. water
Salt and pepper to taste
Minced fresh parsley, optional
Rinse and sort beans; soak according to package directions.
Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1½ hours.
Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley, if desired. —10 servings (2½ quarts).
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