Ginny'S Navy Bean Soup
Ginny's Navy Bean Soup is a hearty, comforting dish featuring tender navy beans simmered with smoky ham, fresh vegetables, and aromatic herbs. Its rich, savory flavors make it perfect for cozy family dinners or meal prep for the week. Suitable for those seeking a nourishing, flavorful soup.
Ingredients
Instructions
- Wash the navy beans, cover with water, and soak overnight.
- Drain the soaked beans.
- Place all ingredients, including beans, water, ham bone, onions, carrots, celery, tomato puree, cloves, and peppercorns, into a pressure cooker.
- Season with salt and pepper to taste.
- Close the pressure cooker cover securely.
- Place the pressure regulator on the vent pipe and cook for 30 minutes at 15 pounds pressure.
- Allow the pressure to drop naturally before opening.
- Serve the soup hot, yielding about 10 to 12 servings.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before serving. You can substitute the ham bone with smoked turkey or leave it out for a vegetarian version. Adding a bay leaf or some thyme can enhance the flavor. If time is short, use canned navy beans instead, but adjust the cooking time accordingly. This soup is great for meal prep or batch cooking.
Serving Suggestions
Serve Ginny's Navy Bean Soup with crusty bread or a side salad for a complete meal. A sprinkle of fresh parsley or croutons on top adds a nice touch. This soup pairs beautifully with Cheesy Squash Bake for a comforting dinner. For a heartier option, consider serving it alongside Old-Fashioned Baked Ham.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply warm on the stove over medium heat, adding a little water if it thickens too much. You can also freeze the soup in portions for up to 3 months, making it a convenient meal option.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny'S Navy Bean Soup contains roughly 711 calories, with 17g protein, 160g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (255% of the Daily Value), vitamin A (141% of the Daily Value), and iron (131% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 860mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Soak the beans overnight, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender. Adjust seasoning before serving.
What can I add to the soup for extra flavor?
You can enhance the flavor by adding diced garlic, bay leaves, or smoked paprika. Consider including diced potatoes or fresh spinach for added nutrition. For a spicy kick, a pinch of cayenne pepper or diced jalapeños works well.
Is this soup suitable for freezing?
Yes, this navy bean soup freezes well. Allow it to cool completely, then portion it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating, and add a splash of water if needed to reach your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).