Navy Bean Soup, a hearty and flavorful dish that will warm you up on a cold day
- 1 teaspoon salt
- 1 clove garlic minced
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 3 cups water
- 1 onion, chopped
- 2 stalks celery chopped
- 6 cups water
- 1 tablespoon dried parsley
- 1 (16 ounce) package dried navy beans
- 1 (14.5 ounce) can diced tomatoes
- 1/2 pound chopped ham
- 1 cube chicken bouillon
- 2 tablespoons worcestershire sauce
- 2 teaspoons garlic powder
- Carbohydrate 6.24723086349064 g
- Cholesterol 14.8677499055556 mg
- Fat 2.64632226538535 g
- Fiber 0.351635182342186 g
- Protein 4.42530283618692 g
- Saturated Fat 0.873364864892981 g
- Serving Size 1 1 Serving (280g)
- Sodium 389.877843843914 mg
- Sugar 5.89559568114846 g
- Trans Fat 0.190960425244656 g
- Calories 67 calories
Step-by-step
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Unlike split pea soup, which breaks down into a smooth and homogenous purée, navy bean soup relies on maintaining the distinct structural integrity of each small legume while still achieving a creamy interior. Dried beans require prolonged simmering to gelatinize their internal starches properly. If hard water is used, minerals like calcium and magnesium bind to pectin in the bean skins, creating tough exteriors that refuse to soften even after hours of heat.
Managing Moisture and Heat
Maintaining adequate liquid throughout the four-hour cooking process prevents scorching and ensures even hydration. Adding diced tomatoes early introduces acid, which reinforces the cell walls of the beans and slows down softening; however, the extended cooking window compensates for this delay. Keep the pot at a gentle simmer rather than a rolling boil, because vigorous bubbling splits the delicate skins and strips away the creamy starch before the center fully cooks through.
- Monitor the pot every hour to replenish evaporated liquid, ensuring beans remain fully submerged.
- Discard the bay leaf before serving to avoid an unpleasantly bitter medicinal flavor.
- Store leftovers in an airtight container for up to four days, noting that the starch will continue absorbing remaining broth as it chills.
