Ham Navy Bean Thyme (Print Version)

A savory blend of navy beans, ham, and fragrant thyme for a comforting, wholesome bowl.

# What You'll Need:

→ Beans & Meats

01 - 1 pound dried navy beans, rinsed
02 - 1 pound smoked ham hock or diced cooked ham

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids & Flavorings

07 - 8 cups low-sodium chicken broth or water
08 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 teaspoon freshly ground black pepper
11 - Salt to taste

→ Finishing

12 - 2 tablespoons fresh parsley, chopped
13 - Crusty bread for serving

# How to Make It:

01 - Place navy beans in a large bowl and cover with water. Soak overnight, then drain and rinse. Alternatively, for quick soaking, cover beans with water in a pot, bring to a boil for 5 minutes, then let sit off heat for 1 hour before draining.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook until fragrant, about 1 minute.
04 - Add soaked navy beans, ham hock or diced ham, chicken broth, fresh thyme sprigs, bay leaves, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until beans are tender.
06 - Remove the ham hock from the pot. Discard skin and bone, then shred any remaining meat. Return the shredded meat to the soup.
07 - Discard thyme sprigs and bay leaves from the soup. Taste and adjust seasoning with additional salt and black pepper as needed.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread if desired.

# Expert Tips:

01 -
  • It transforms humble pantry staples into something that feels fancy enough to serve to people you actually like.
  • The kitchen smells incredible for hours, and the soup gets better the next day, so you're basically gifting your future self.
  • One pot, minimal fuss, and it naturally freezes beautifully for those nights when cooking feels impossible.
02 -
  • Don't skip the sauté step with the onions, carrots, and celery—I learned this the hard way when I once dumped everything raw into the pot and ended up with vegeta bland soup.
  • Navy beans vary in cooking time depending on how old they are, so start checking them at the seventy-five minute mark rather than assuming the full ninety minutes.
03 -
  • If you forget to soak the beans entirely, they'll still cook fine—they'll just take a bit longer, so plan accordingly on busier days.
  • Tasting as you go and adjusting salt gradually prevents that regrettable moment where you've oversalted and there's no going back.
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