If you’re looking for a hearty soup that will warm and fill tummies, look no further. This navy bean soup is full of delicious vegetables and chunks of ham.
My friends, please forgive me. It is so hard to sit in front of a bowl of beans and not go … there. You know what I mean.
All it takes is thinking the word and ‘beans, beans, the magical fruit….’ goes through my mind. After all, consider these questions.
Is it normal that Dudette keeps track of how often she toots and is proud of each and every one? Considering that she’s a tomboyt, yeah, it is.
Would you think that having and reading the book, ‘The Gas We Pass’ to the young lady has reduced this bodily function to something benign and boring? You may, but you’d be wrong.
Does it help that Hubby can’t control his snickers when she lets loose a particularly stunning, um, ‘release’? Heck no.
So, what would possess me to fuel my little girl’s fire by making bean soup? I dunno.
All joking aside, beans really do cause gas and it’s all due to a kind of sugar in the skin. Canned beans tend to have less because they’ve been soaking in liquid, which pulls the sugars out. Of course, there’s only less if the beans are rinsed well.
The same can be said for dry beans. I put mine in a stock pot full of water the night before I made the soup. They soaked for about 10 hours and were rinsed twice before being used. I’m all about removing gas-causing sugars.
The soup itself is a combination of basic flavors; carrot, celery, onion, ham and bay leaf. What sets this above the rest, however, is the addition of fresh sage.
Ellie Krieger makes this soup for her husband and provided the recipe to The Saturday Evening Post. I am so, so glad she did. It’s delicious. The flavors blend together perfectly and the sage takes it over the top.
If you don’t believe me, consider this. Dudette was given the choice of this soup or a fruit smoothie as an after-school snack. She chose the soup first and finished off a bowl. Then she had the smoothie. Yup, it’s that good.
What I’d Do Different Next Time
I’d use great northern beans. They have less of the gas-producing sugars than navy beans.
- 1 pound dried navy beans
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 tablespoon crumbled fresh sage
- 4 cups low-sodium beef broth
- 4 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounces lean ham, cubed
- 1 cup chopped fresh parsley leaves
- Pick over beans and discard any stones. Soak beans in cold water for at least 8 hours. Drain and rinse well.
- Heat oil in soup pot over medium-high heat. Add onion and cook, stirring, until soft and translucent, about 4 minutes. Add garlic, and cook for 30 seconds. Add carrot, celery and sage and cook, stirring, until vegetables begin to soften, about 5 minutes. Add beans, beef broth, water, bay leaf, salt and black pepper and bring to a boil. Reduce heat to medium low, cover and cook until beans have been to soften, about 1 hour.
- Add ham and cook, uncovered, until beans are soft and soup has thickened, about 30 minutes more.
- Serve garnished with parsley.