Navy Bean Soup - 2 Guiding Stars
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Beans are a wonderful food to include frequently in your diet. They provide protein and fiber, and are easier on the environment than animal proteins. This soup uses a frequently overlooked part of the pig to flavor the beans for the best of both worlds.

Tip: Ask the butcher counter at your local grocer for help if you’re having a hard time finding smoked ham hocks.


  • 1 lb. dried navy beans
  • 1½ lbs. smoked ham hocks
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 8 cups water
  • 10 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 carrot, chopped
  • Pepper to taste


  1. Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes, remove from the heat, cover, and let sit for one hour. Drain.
  2. In a large, heavy-bottomed pot, combine the beans, herb bundle, ham hocks, onion, garlic, and water. Tie herbs together with kitchen twine and add to the pot. Bring to a boil, cover, and reduce to a simmer. Cook until the beans and ham hocks are completely tender (1½ hours).
  3. Turn off the heat. Remove the herb bundle and discard. Remove the ham hocks and cool until safe to handle (10 minutes). Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes.
  4. Using a stick blender, puree about 3 cups of soup with a bit of the cooking liquid. Stir the puree and diced meat into the soup. Adjust the seasoning with pepper. Heat the soup to serve.
Nutritional analysis per serving: Calories 365; Total Fat 11.5g (15% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 54mg (18% DV); Sodium 90mg (4% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 9g (32% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 29g; Vitamin D 6% DV; Calcium 8% DV; Iron 20% DV; Potassium 25% DV; Thiamin 80% DV; Copper 70% DV; Niacin 70% DV.
Recipe by Guiding Stars at
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