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Hearty Navy Bean Soup

 Hearty Navy Bean Soup
Beans were a commodity you did not survive without in th '30s. This excellent bean soup is a real family favorite of ours and I make it often.
10 ServingsPrep: 30 min. + standing Cook: 1-3/4 hours


  • 3 cups (1-1/2 pounds) dried navy beans
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 meaty ham hock or 1 cup diced cooked ham
  • 2 cups chicken broth
  • 2-1/2 cups water
  • Salt and pepper to taste
  • Minced fresh parsley


  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add
  • water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove
  • from the heat; cover and let stand for 1 to 4 hours or until beans
  • are softened.
  • Drain and rinse beans, discarding liquid. Place in a large Dutch oven
  • or soup kettle. Add the tomatoes with juice, onion, ham hock, broth,
  • water, salt and pepper. Bring to a boil. Reduce heat; cover and
  • simmer until beans are tender, about 1-1/2 hours.
  • Add more water if necessary. Remove ham hock and let stand until cool
  • enough to handle. Remove meat from bone; discard bone. Cut meat into
  • bite-size pieces; set aside. (For a thicker soup, cool slightly,
  • then puree beans in a food processor or blender and return to pan.)
  • Return ham to soup and heat through. Garnish with parsley. Yield:
  • 10 servings (2-1/2 quarts).

2 of 2

Hearty Navy Bean Soup (continued)

If Cooking for Two: Freeze serving-size portions to enjoy later.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with lean ham and no added salt) equals 2-1/2 starch, 1 lean meat, 1 vegetable; also, 265 calories, 373 mg sodium, 10 mg cholesterol, 41 gm carbohydrate, 19 gm protein, 3 gm fat.