Growing up in Chicago, my Polish-American family gatherings were always a symphony of laughter, storytelling, and the comforting aroma of homemade dishes. One of my fondest memories is sitting at the kitchen table with my babcia, watching her deftly prepare her famous navy bean soup. This traditional dish was a staple at our family dinners, especially during the chilly months when a warm, hearty soup was just what we needed to feel cozy and loved. Babcia’s navy bean soup was the epitome of comfort food, and it’s a recipe I’ve carried into my own home, sharing it with my husband and our two kids, Ella and Peter. It’s a simple yet flavorful soup that brings back memories of my childhood and the warmth of family.
Today, I’m excited to share my version of navy bean soup traditional with you. It’s a recipe that’s not only deeply rooted in my Polish heritage but also a beloved American comfort food. With its creamy texture and rich flavors, this soup is perfect for those who appreciate a good, hearty meal. Plus, it’s easy to make and packed with nutrients, making it a great choice for a healthy family dinner.
Why You’ll Love This Recipe
This navy bean soup traditional is a must-try for several reasons. First, it’s incredibly easy to prepare, making it perfect for busy weeknights when you want something nourishing without spending hours in the kitchen. The soup is naturally gluten-free and high in protein, thanks to the navy beans, which are also a great source of fiber. This makes it a filling and satisfying meal that will keep you energized throughout the day.
What sets this soup apart is its rich, savory flavor, achieved by simmering the beans with aromatic vegetables and herbs. It’s a dish that warms you from the inside out, offering comfort and satisfaction with every spoonful. Whether you’re serving it as a main course or a starter, this navy bean soup is sure to become a family favorite.
Ingredients
- 1 pound dried navy beans, rinsed and soaked overnight
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 smoked ham hock
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Drain and rinse the soaked navy beans. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, and celery to the pot. Cook for another 3-4 minutes until the vegetables start to soften.
- Add the smoked ham hock to the pot, followed by the drained navy beans.
- Pour in the chicken or vegetable broth and add the bay leaves and thyme. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender.
- Remove the ham hock and bay leaves from the pot. Shred any meat from the ham hock and return it to the soup.
- Season the soup with salt and pepper to taste. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh parsley.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, make sure to soak your navy beans overnight. This will help them cook more evenly and reduce the cooking time. If you’re short on time, you can use canned navy beans, but be sure to rinse them well to remove any excess sodium.
Don’t skip the smoked ham hock; it adds a deep, smoky flavor that makes this soup truly special. If you’re looking for a vegetarian version, you can omit the ham hock and use smoked paprika for a similar flavor profile.
Cooking Tools
When I make this recipe, my go-to tool is the 4.2 Quart Cast Iron Dutch Oven. It retains heat beautifully, ensuring that the soup simmers evenly and develops that rich, comforting flavor we all love. For chopping the vegetables, I rely on my trusty MOSFiATA 8″ Professional Chef’s Knife. It makes prep work a breeze, slicing through onions and carrots like butter.
Variations and Substitutions
If you’re looking to switch things up, consider adding some diced tomatoes for a touch of acidity. You can also throw in some kale or spinach for added greens. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
To make this soup vegetarian, simply omit the ham hock and use vegetable broth instead of chicken broth. You can also add a splash of liquid smoke to mimic the smoky flavor of the ham.
Serving Suggestions
This navy bean soup traditional is a meal in itself, but it pairs beautifully with a slice of crusty bread or a side salad. For a complete meal, serve it alongside a simple green salad with a light vinaigrette. A glass of white wine or a cold beer complements the flavors perfectly.
FAQs
Can I freeze this soup?
Yes, this soup freezes very well. Allow it to cool completely before transferring it to airtight containers. It can be stored in the freezer for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over low heat.
What can I use instead of a ham hock?
If you can’t find a ham hock, you can use smoked turkey wings or a few slices of bacon for a similar smoky flavor.
How can I thicken the soup?
If you prefer a thicker soup, you can mash some of the beans with a potato masher or use an immersion blender to blend a portion of the soup. This will give you a creamier texture without adding any cream.
Final Thoughts
Making this navy bean soup traditional is like wrapping yourself in a warm, cozy blanket. It’s a dish that brings people together, evoking memories of family gatherings and the simple joys of sharing a meal. I hope you enjoy making and savoring this soup as much as my family and I do. Don’t forget to share your results and any creative twists you come up with!
👉 I hope you loved making this navy bean soup traditional—it’s a bowl of nostalgia and comfort, perfect for any chilly day. If you’re in the mood for more cozy meals, why not try my Chicken Noodle Soup, Beef Stew, or Creamy Potato Soup? Each one is a hug in a bowl, just like this navy bean soup. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Navy Bean Soup Traditional: 4 Classic Recipes
A comforting, hearty soup inspired by Dana's Polish roots, perfect for chilly days.
Keep the screen of your device on while you follow the steps.
- Drain and rinse the soaked navy beans. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, and celery to the pot. Cook for another 3-4 minutes until the vegetables start to soften.
- Add the smoked ham hock to the pot, followed by the drained navy beans.
- Pour in the chicken or vegetable broth and add the bay leaves and thyme. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender.
- Remove the ham hock and bay leaves from the pot. Shred any meat from the ham hock and return it to the soup.
- Season the soup with salt and pepper to taste. If the soup is too thick, add a bit more broth or water to reach your desired consistency.