Hearty Navy Bean Soup with Smoked Ham Shank: A Comforting Classic Recipe

There’s nothing quite like a warm, comforting bowl of Navy Bean Soup to soothe the soul. This hearty recipe combines tender navy beans, smoky ham shank, and a blend of aromatic vegetables to create a dish that’s both nourishing and satisfying. Perfect for chilly evenings or cozy weekends, this classic soup is a must-try for any home cook. Follow our easy step-by-step guide to make this delicious meal that’s sure to become a family favorite!

Ingredients

• 16 ounces Navy Beans (sorted, rinsed, and soaked)
• 1 pound Smoked Ham Shank (rinsed and patted dry)
• 3 tablespoons Olive Oil
• 1 Medium Onion (finely diced)
• 2 Carrots (diced)
• 2 Celery Ribs (diced)
• 3-4 Garlic Cloves (minced)
• 1 tablespoon Tomato Paste
• 1 teaspoon Dried Oregano
• 1 teaspoon Spanish Paprika
• Black Pepper (to taste)
• 4 cups Chicken Broth
• 4 cups Water
• 1 Bay Leaf
• Salt (to taste)

Preparation

Start by preparing the navy beans. Pick through the beans to remove any foreign objects, then rinse them thoroughly. Soak the beans using either the overnight method or the quick soak method. For the overnight method, cover the beans with 4-6 cups of water and let them soak for 8 hours. For the quick soak, boil the beans for 2 minutes, then let them sit covered for 1 hour. Drain and rinse the beans after soaking.

Next, prepare the smoked ham shank by rinsing it with cold water and patting it dry.

To make the soup, heat olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, and cook for 5 minutes, stirring frequently. Add the minced garlic, tomato paste, oregano, paprika, and black pepper, and cook for another 1-2 minutes.

Add the smoked ham shank, soaked navy beans, chicken broth, water, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 60 minutes, stirring occasionally.

After 60 minutes, remove the ham shank from the pot and let it cool. Once cool, shred the meat, discarding the bones and fat. Return the shredded ham to the pot and continue cooking for another 15 minutes, or until the beans are tender. Taste the soup and adjust the seasoning with salt if needed. Remove the bay leaf before serving.

Serve this hearty Navy Bean Soup hot, garnished with fresh herbs or a drizzle of olive oil for extra flavor. Enjoy this comforting classic with crusty bread or a side salad for a complete meal!