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Navy Bean Soup

Navy Bean Soup

Simple, hearty and comforting. Serve it up with a piping hot skillet of cornbread.

  • Prep Time: 30 minutes
  • Total Time: 2 to 2 1/2 hours
  • Yield: 8 to 10 servings


  • 2 tablespoons olive oil
  • 1 ham hock, skin scored
  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 1 smoked ham hock, skin scored
  • 1 bay leaf
  • 6 ounces chopped Canadian bacon or ham
  • 2 medium carrots, chopped
  • 2 teaspoons minced garlic
  • 3 sprigs fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 1 pound dried navy beans, soaked overnight and drained
  • One 14.5 ounce can diced tomatoes, with juices
  • 1 quart low-sodium chicken broth
  • 4 cups water
  • 4 teaspoons chopped fresh marjoram
  • Salt and freshly ground black pepper


  • Add the olive oil to a large Dutch oven over medium-high heat. Add the onions, celery, ham hock and bay leaf and cook, stirring occasionally, until the vegetables are soft.


  • Add the Canadian bacon, carrots, garlic, thyme and crushed red pepper and cook, stirring, for 2 minutes.


    Add the drained beans, tomatoes, chicken broth, and water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the beans are tender and the soup has thickened. Stir in the marjoram and season to taste with salt and pepper. Remove the bay leaf and thyme sprigs and discard. Serve the soup hot.