Navy Bean Soup


1 and 1/2 cups of dried navy beans, rinsed and picked over
1 bay leaf
6 cups of chicken stock
2 garlic cloves minced
1 onion minced
2 stalks of celery minced
1 medium potato diced
4 carrots, peeled and diced
1 tsp curry powder
1 tsp dry mustard
1 and 1/2 tsp dried basil
kosher or sea salt and fresh cracked black pepper to taste
1 tbs lemon juice
1 tsp dried dill
1 tbs soy sauce
1 ham hock (you may substitute smoked turkey if desired)
Bean soup is a stick to your ribs staple. This version allow you to prepare with meat or as a vegetarian dish. If vegetarian is your preference just omit the meat and chicken stock and substitute vegetable stock.


  • Rinse beans under cold water then place them in a medium size sauce pan. Cover with 8 cups of water, and bring to a boil.
  • Let the beans boil for 3 minutes. Turn off heat and let the beans soak for 1 hour.
  • Drain the beans and discard the soaking water. Refill the pot with the beans, bay leaf, chicken stock and the ham hock.
  • Bring the stock to a boil, lower the heat and cook the beans for 30 minutes, covered.
  • Add the garlic, onion, celery, potatoes and carrots. cook uncovered for and additional 30 minutes or until the beans and vegetables are tender.
  • Add the seasonings and simmer for 10 to 15 more minutes.
  • Add more stock if the soup is to thick.
  • Remove the ham hock and remove the meat, discarding the fat.
  • Dice the meat and add to the beans.
  • Serve hot.





1 hr 10 min


1 hr


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