You are here: Home » Recipes » Bean Soup Bean Soup Kitchen Tested Yield 6 servings Prep 15 mins Cook 95 mins Bean Soup is as bare bones as you can get. Toss in some greens for a dose of folic acid and vitamin C. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail Navy beans got their name because the U.S. Navy used so many of them. Add 4 cups raw kale, spinach or other leafy green to this fiber-rich soup just before serving for a dose of magnesium and vitamins A and C. Ingredients 1 pound dried navy beans, rinsed and picked over1 smoked ham hock (about 3/4 pound)2 1/2 quarts water1 tablespoon butter1 small onion, chopped1 teaspoon salt1/4 teaspoon freshly ground black pepper Instructions Soak beans overnight in water. Rinse and drain beans. Combine them in a large pot with ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, 1 1/2 hours or until beans are tender. Stir occasionally and add more water as necessary. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup. In a medium skillet, melt butter. Add onion and sauté until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup. Recipe by Jean Kressy.