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Spicy Navy Bean Soup

Submitted by: | Source: Grandma Pearl

Spicy Navy Bean Soup
2013-07-31 Other
5 1

A stick-to-the-ribs hearty bean soup with carrots, tomatoes, chiles, and a ham hock for extra flavor.

  • Servings: 10
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes


4 cups Dried Navy Beans
3 Tbsp Olive Oil
1 Large Onion, diced
1 Large Ham Hock
1 cup Shredded Carrots
1 can Tomatoes & Green Chiles
1 box (28 Oz) Chicken Stock
4 cups Water
1 Tbsp Chives
Salt & Pepper, to taste


Wash and drain the navy beans.

In a large Dutch oven, heat olive oil and sauté onion for 5 to 6 minutes. Add the rest of the ingredients and cook until the beans are tender and the ham is cooked.

Remove the ham hock and separate the meat from the bone. Dice and add back to the soup.

Helpful Tips:

You can make this soup without the ham hock if desired - or just use diced ham.