Hickory Ham and Navy Bean Soup

A Warm Bowl of Comfort: My Hickory Ham and Navy Bean Soup

Soup. The very word conjures up images of warmth, comfort, and perhaps a cozy evening spent by the fire. For me, soup is more than just a meal; it's a ritual, a connection to simpler times, and a way to nourish both body and soul. This Hickory Ham and Navy Bean Soup recipe has become a staple in my home, a dish that’s as much about the process as it is the final product. The slow simmering, the fragrant steam rising from the pot, the satisfying clink of the spoon against the bowl – it’s a sensory experience that I cherish. And let me tell you, the flavor? Unforgettable. Rich, savory, and deeply satisfying, this soup is the perfect antidote to a chilly day or a busy week.

I've always loved beans. The humble navy bean, with its creamy texture and subtle flavor, is particularly versatile. This soup celebrates that versatility beautifully, pairing the beans with the smoky sweetness of hickory ham. The ham adds a depth of flavor that elevates the simple navy bean to new heights. The addition of carrots, celery, and potatoes rounds out the soup, adding a touch of sweetness and heartiness. And don't even get me started on the herbs – a blend of parsley, oregano, basil, and a hint of nutmeg creates a complex and aromatic flavor profile that will leave you wanting more.

Making this soup is almost meditative. It’s a process that unfolds slowly, requiring patience and a willingness to let the flavors meld and deepen over time. It's a reminder to slow down, to appreciate the simple things in life, and to savor the moments of creating something nourishing and delicious. The aroma alone is enough to fill your kitchen with warmth and anticipation. It’s a recipe I’ve perfected over the years, tweaking it slightly here and there to achieve the perfect balance of flavors and textures. Each spoonful is a little slice of heaven, a warm hug in a bowl. It's the kind of soup that makes you feel good from the inside out – a comforting reminder that sometimes, the simplest things are the best.

Beyond the deliciousness, this soup is incredibly versatile. You can easily adapt it to your own preferences. Want to add some kale or spinach for extra nutrients? Go for it! Feel like experimenting with different types of beans? Absolutely! The beauty of this recipe lies in its adaptability. It’s a blank canvas, waiting for your personal touch. Whether you're a seasoned cook or a kitchen novice, this Hickory Ham and Navy Bean Soup is a recipe that will quickly become a cherished part of your culinary repertoire.

The preparation involves a few simple steps, starting with soaking the navy beans. This ensures a tender and flavorful result, though you could use canned beans in a pinch. After simmering with the ham, broth, and vegetables, the resulting soup is a harmonious blend of flavors. The ham, which provides a salty and smoky base, is carefully removed and shredded, then gently stirred back into the soup. The result is a perfect combination of textures and flavors, with a slight bite from the celery and carrots, perfectly balanced by the richness of the beans and ham. The herbs and spices complement the flavors, creating a taste explosion that's both comforting and intriguing.

So, whether you’re looking for a hearty meal to warm you up on a cold evening, a comforting dish to share with loved ones, or simply a delicious and satisfying way to nourish yourself, this Hickory Ham and Navy Bean Soup is the perfect choice. It’s a recipe that embodies the essence of home-cooked goodness, a testament to the power of simple ingredients and slow cooking. Give it a try, and I guarantee you'll be adding it to your regular rotation. You'll find yourself coming back to it again and again, savoring each and every spoonful of this culinary masterpiece.

Step-by-step

• Rinse and sort the navy beans.
• Place navy beans in a Dutch oven.
• Add 8 cups of water.
• Bring to a boil; boil for 2 minutes.
• Remove from the heat, cover and let stand for 5 hours or until beans are softened.
• Drain and rinse the navy beans, discarding the liquid.
• Return the navy beans to the Dutch oven and add the chicken broth, water, ham hocks, onion, parsley, garlic powder, onion powder, basil, oregano, pepper nutmeg and bay leaves.
• Bring to a boil, then reduce heat, cover and simmer for 1 1/2 hours or until beans are tender.
• Next add the carrots, celery and potato flakes, mixing well.
• Cover and simmer for another 30 minutes or until the vegetables are tender.
• Take out the ham hocks and place on a cutting board until cool enough to handle.
• Remove meat and cut into bite-size pieces.
• Return the ham to Dutch oven and heat through.
• Enjoy!