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Navy Bean Soup

Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Keyword: Navy Bean Soup
Servings: 4

Equipment

  • 1 Pressure Cooker OR
  • 1 Dutch Oven

Ingredients

  • 1 ham hock
  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 lb dried navy beans
  • 2 bay leaves
  • salt and pepper
  • 7 cups water or chicken broth

Instructions

Stove Top Instructions

  • Rinse the beans and discard any bad beans.
  • Heat beans and water or chicken broth to boiling; boil gently for 2 minutes.
  • Remove beans from heat, cover and let stand for an hour.
  • In the meantime, chop the onion, carrots and celery.
  • After the hour is up, add the ham hock, the chopped vegetables, bay leaf, and season with salt and pepper. Heat until boiling.
  • Reduce the heat; cover and simmer for about 1 hour and 15 minutes or until the beans are soft.
  • Skim off the bone occasionally .
  • Remove the bay leaf and ham bone. Trim any meat from the bone and return back to the soup. Season to taste and serve.

Instant Pot Instructions

  • Place all of the ingredients into the pressure cooker and put on high pressure for 35 minutes.
  • When the time is up, manually release the steam. It takes a few minutes to release all of the steam.
  • Remove the hammock and bay leaf from the pot. Cut any meat off of the bone and return to the soup.
  • Season to taste and serve.