bean soups

This navy bean soup is made with smoked ham shanks, vegetables and spices. It’s a hearty and delicious soup the whole family will enjoy.

Navy Bean Soup

Navy Beans (sorted, rinsed and soaked)

Smoked Ham Shank (rinsed and patted dry)

Olive Oil

Medium Onion (finely diced)

Carrots (diced)

Celery Ribs (diced)

Cloves (minced)

Tomato Paste

Oregano

Spanish Paprika

Black Pepper (to taste)

Chicken Broth

Water

Bay Leaf

Salt (to taste)

Pick through the beans to remove any foreign objects (like small stones). Don’t skip this step, I’ve found stones in dry beans on more than one occasion. Add the beans to a colander and rinse them well with cold water and drain.

Overnight method: Add the beans to a pot. Cover the beans with 4-6 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water.

Quick soaking method:  Add the beans and 6-8 cups of water to a large pot. Place the pot over medium-high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Drain and rinse the beans. I use the quick soak method and it has worked well so far.

Soak the beans - use the overnight or the quick soak method.

Rinse the ham with cold water, pat dry.

Prepare the smoked ham shank

Heat olive oil in a large pot over medium heat; add the onions, carrots and celery to the pot. Cook for 5 minutes, stirring frequently.

Add the garlic, tomato paste, oregano, paprika and black pepper. Cook 1-2 minutes, stirring frequently.

Add the smoked ham shank, navy beans, chicken broth, water, and the bay leaf to the pot and stir. Raise heat to high, bring the liquid to a boil, lower heat to medium-low, cover and cook 60 minutes, stirring occasionally.

Remove the smoked ham shank from the pot and place on a cutting board. Cover the soup and continue cooking. When the smoked ham shank is cool enough to handle, remove the meat from the bones. Discard the bones and any fatty pieces. Chop the meat and return it to the pot.

Continue cooking the navy bean soup for another 15 minutes. Taste a couple of beans; if they’re tender, the soup is done. If the beans are still a little firm, cover and continue cooking. Check the beans every 15 minutes or so, until they reach the desired consistency.

Taste the navy bean soup and add salt if needed. As a reference, we added ¾ teaspoon to our soup.

Remove the bay leaf and discard.

Make the navy bean soup

Hearty, flavorful and classic... This Italian minestrone soup recipe is a soup lover's delight. It's special because of the assortment of vegetables inside - zucchini, yellow squash, tomato, bell peppers, carrots, and onion. The broth has a wonderful flavor - you taste basil and oregano in each bite. It's a bright, fresh soup that is well complemented with a big piece of rustic Italian bread.

Italian Minestrone

cup(s) chopped onion

cup(s) chopped carrot

cup(s) diced green pepper

cup(s) cubed zucchini & yelow squash

cup(s) fresh diced roma toamatoes

chicken broth

teaspoon(s) black pepper

basil leaves

teaspoon(s) oregano leaves

tablespoon(s) minced garlic from jar

cup(s) whole wheat pasta, elbow, shells or penne

can(s) dark red kidney beans, undrained, 15.5 oz

Parmesan cheese

If you're trying to figure out what to do with that leftover Christmas or Easter ham and hambone, then look no further. This bean and ham soup will be your go-to recipe. It's fantastic! The hmm adds so much flavor. The beans soak up the savory flavor and carrots add a touch of sweetness. Not only is this a warm and comforting soup, but it's also delicious and easy to prepare.

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The most viewed bean soups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine