Ingredients with Measurements:
- 1 pound dried navy beans
- 1 pound smoked pork shoulder, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley, for garnish
Special equipment needed:
- Large stockpot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. In a large stockpot, heat the olive oil over medium heat.
4. Add the diced smoked pork shoulder and cook until browned, about 5 minutes.
5. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 10 minutes.
6. Add the soaked navy beans, chicken broth, bay leaves, and dried thyme to the pot.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
8. Remove the bay leaves and discard.
9. Use an immersion blender to puree some of the soup, if desired, to thicken it.
10. Season the soup with salt and pepper, to taste.
11. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Navy beans can be substituted with cannellini beans or great northern beans.
- Smoked pork shoulder can be substituted with ham hocks or bacon.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add a can of diced tomatoes for a slightly tangy flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use a wooden spoon to stir the soup to prevent the beans from breaking apart.
- If the soup is too thick, add more chicken broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or cilantro
- Croutons
- Shredded cheese
- Sour cream
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted Brussels sprouts
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the beans are still hard after simmering for 2 hours, continue cooking until they are tender.
Food safety advice:
- Make sure to soak the beans overnight and discard the soaking water to remove any impurities.
- Cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Bean soup has been a staple in many cultures for centuries, as it is a hearty and inexpensive meal that can feed a large family.
Flavor profiles:
- Smoky, savory, and slightly sweet
Serving suggestions:
- Serve the soup hot with a slice of crusty bread on the side.
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