Ham shank, beans, onion, celery, garlic, liquid smoke, and herbs are combined and cooked to perfection to make this delicious navy bean soup. Thanks to Smokin’ & Grillin with AB for this easy recipe. It’s incredibly flavorful, and the meat falls out of the bone once it’s done cooking. You can serve it over freshly cooked white rice or with cornbread on the side. Read on or watch the video below for full instructions.
Ingredients
- 1 ham bone
- 1 lb to 3 lbs of ham shank or smoked turkey leg
- 16 ounces of dried navy beans
- 8 cups of chicken stock (33% less sodium)
- 1 medium yellow onion
- 2 celery stalks
- 2 garlic cloves (smashed and peeled)
- 1 teaspoon of dried parsley
- 1 teaspoon of dried thyme
- 1 teaspoon of black pepper
- 1.2 teaspoon of liquid smoke (optional)
Note: You can add carrots to this recipe if you like
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Instructions
Step 1:
Place 6 cups of water in a pot over heat and let it come to a boil. Once boiling, turn off the heat, then add the beans and place the lid on. Set it aside for an hour. After that, pour it into a colander, rinse well, and transfer it to a clean pot.
Step 2:
Add the celery and onions into the beans. Pour 8 cups of chicken broth, then add 2 garlic cloves, black pepper, thyme, parsley, and liquid smoke. Mix everything until well combined.
Step 3:
Add your smoked turkey leg or ham shank and ham bone to the mixture. It should be covered completely. If it’s not, add more broth. Transfer it to the stove and let it come to a boil. Once boiling, set the timer for five minutes. After that reduce the heat to a simmer and cook it for three hours on low.
Step 4:
Carefully remove the bones and make sure not to turn it into a mush. You can serve it with rice or cornbread. Enjoy!
