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

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.


1 pound dried navy beans, rinsed and picked over
1 smoked ham hock (about 3/4 pound)
2 1/2 quarts water
1 tablespoon butter
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Soak beans overnight in water.
  2. 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.
  3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.
  4. 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.



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