There’s something incredibly soul-warming about a classic pot of bean soup, especially when it’s infused with the deep, smoky ...

Bring soup to the simmer, and cook, partially covered, until the beans are completely tender, about 30 minutes. Taste carefully and adjust the seasoning with salt and pepper, if needed.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

1 pound navy beans, soaked for 3 hours 1 large ham hock 1 medium onion, chopped 2 celery stalks, chopped 3 cloves garlic, minced 8 cups chicken or vegetable broth 1 bay leaf 1 teaspoon dried thyme ...

Navy beans are so linked to Michigan’s history that the U.S. Senate’s restaurants, which have offered navy bean soup every day since the early 1900s, specify that Michigan navy beans should be ...

Ham bone or not, I don’t need a special occasion to dig into this filling, nourishing, meal-in-a-bowl. It’s become a reliable staple that gets me through the winter, and one that will bring ...

Ham bone or not, I don’t need a special occasion to dig into this filling, nourishing, meal-in-a-bowl. It’s become a reliable staple that gets me through the winter, and one that will bring ...

This hearty, comforting soup may not have originated in the Midwest, but it is at the heart of my experience in that part of the country.

1/3 cups diced onion 1 tablespoons minced garlic 1 16-ounce can white navy beans ½ teaspoon dried thyme 1/8 teaspoon pepper 2 cups water 1 packet chicken gravy mix 8 ounces smoked ham, diced (1½ ...

Add the onions, celery, garlic and parsley and simmer until the beans are soft, about 1 hour. Remove the ham bone, then dice the meat and return it to the soup.