The taste and creamy texture of navy beans is addictive to me. So, in my thinking, navy bean soup is nearly a perfect food, especially when it’s so cold outside. Now that I’m experimenting more with herbs, it only gets better!
Navy beans are easy to cook while being a great source of protein, minerals and B vitamins, not to mention they can stretch a dollar.
My soup starts with a chicken broth base to which chopped veggies were added. A good blend of herbs for seasoning and little chunks of ham rounds it out. You might include chopped parsley ~ I include celery leaves instead.
Now, for the recipe of this delicious soup:
Herbed Navy Bean Soup
1 pound dried navy beans, sorted and rinsed
3 cups low-sodium chicken broth
1 cup water
1 large onion, chopped
2 carrots, sliced
3 green onions, green and white parts, chopped
½ cup celery leaves, chopped
3 garlic cloves, minced
½ teaspoon dried tarragon
½ teaspoon basil
½ teaspoon rosemary
1 cup ham steak, cubed (or smoked ham hocks)
Add beans, broth and water to large pan and bring to a boil over high heat.
Add remaining ingredients and bring to a boil again.
Reduce heat to medium-low.
Cook until beans are tender, 90 minutes to 2 hours.
To thicken, mash a few beans at a time to the side of the pan.
Stir well and serve.