This navy bean soup is made with smoked ham shanks, vegetables and spices. It’s a hearty and delicious soup the whole family will enjoy.
Like with many bean soups, you can’t rush the process, so make this navy bean soup on a leisurely afternoon. Your time will be rewarded with a big pot of soup that will feed your body and soul!This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
16 ounces Navy Beans sorted, rinsed and soaked
1 pound Smoked Ham Shank rinsed and patted dry
3 tablespoon Olive Oil
1 Medium Onion finely diced
2 Carrots diced
2 Celery Ribs diced
3-4 Garlic Cloves minced
1 tablespoon Tomato Paste
1 teaspoon Dried Oregano
1 teaspoon Spanish Paprika
Black Pepper to taste
4 cups Chicken Broth
4 cups Water
1 Bay Leaf
Salt to taste
In a medium bowl, combine sugar, yeast and milk and stir to dissolve.
Whisk in egg. Add the flour and salt, and begin mixing the dough with a spatula. Then continue to knead it with your hands until you have an elastic dough.
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Add the softened butter and continue kneading until the butter is well incorporated into the dough.
Form the dough into a ball, cover with a cloth or plastic wrap and let rise for one hour
Divide the dough into 8 parts and roll each into a ball. Cover and let rest for 30 minutes.
Flatten each ball a little and roll it into a ball again. Cover and let rest for another 30 minutes.
Fry the balls in hot oil over low heat for 2-3 minutes on each side.
Let cool slightly and cut in half lengthwise, like a burger bun.
Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.