Navy Bean and Ham Soup made easy with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor. This is the best Navy Bean Soup!
Navy Beans | Unsalted Butter Onion | Carrot | Celery | Garlic Chicken Stock | Ham Hocks Parsley | Thyme | Rosemary Bay Leaves | Diced Ham | Salt Pepper | Bacon Bits
Cook onions, celery, and carrots in butter. Add garlic. Add chicken stock, beans, ham hock, parsley, thyme, rosemary, bay leaves, and ham. Season with pepper.
Bring to a boil, then reduce heat, cover, and simmer for 1-1 1/2 hours. Remove ham hocks, allow to cool, then cut ham off bone and return to soup. Discard the bones.
If desired, thicken soup by removing beans and pureeing, then return to soup.
Top with crumbled bacon and serve warm. Enjoy!
"This recipe, WOW. It is easy to make and the taste is exceptional. Everyone I gave some to raved about it. I highly recommend it."