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.
Sorting is the process of going through beans and removing substandard beans and anything that doesn’t belong. Sometimes foreign objects (stones, debris, etc.) inadvertently get packaged with the beans.
To sort the navy beans, pour them on a large, flat surface. A sheet pan, large cutting board, or kitchen towel on the counter will all work well. Arrange the beans so they’re in a single layer and pick through them. Remove any foreign objects (like small stones and twigs), broken, misshaped or oddly colored beans.
Don’t skip this step; there are always a few beans that are not up to par. Plus, I’ve found stones and tiny twigs in dry beans on more than one occasion.
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.
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