A Southerner’s Welcome to Soup Season

Add this old-time classic to your go-to autumn soups. Renae Wilson/TNS

Soup season is here, and the Southerner in me cannot wait for endless bowls of hearty beans. This navy bean soup, simmered low and slow with a smoky ham hock, is definitely on the list of yummy things to consume as much as possible.

If you'd like to make your soup creamier, mash some of the beans with a potato masher or fork against the inside of the pot. You can also scoop out a small portion, run it through a blender, then return the blended beans to simmer a little more. And, of course, taking a few swipes through the pot with an immersion or hand blender works as well.

What are Navy Beans?

Other popular white beans you may see in your grocery store besides navy beans are cannellini, baby limas, and Great Northerns. Navy beans, aka pea beans, are the smallest of the four, and therefore cook more quickly. They are also milder in flavor and get super creamy as they simmer.

Vegetarian Swaps

To make this navy bean soup vegetarian, omit the ham; replace the chicken stock with veggie stock; increase your carrots and celery or add additional vegetables, such as parsnips or celery root; and replace the simmering ham hock with a Parmesan cheese rind.