Navy Bean Squash Soup with Smoky Ham
A hearty, rustic soup combining creamy navy beans with roasted butternut squash and smoky ham. The beans are quick-soaked then simmered with ham bone for deep flavor, creating a comforting one-pot meal perfect for cool weather dinners. This version balances earthy beans and sweet squash with the savory richness of ham, resulting in a soup that's both warming and satisfying.
Ingredients
Instructions
- 1
Sort beans and rinse with cold water.
- 2
Place beans in large saucepan; add water to cover by 2 inches.
- 3
Bring to boil; boil for 2 minutes.
- 4
Remove from heat, cover, and let stand for 1 hour.
- 5
Drain and discard liquid; return beans to pan.
- 6
Add broth, water, ham bone, squash, onion, salt, and pepper.
- 7
Bring to boil, then reduce heat.
- 8
Cover and simmer until beans are tender.
- 9
Remove ham bone.
- 10
Mash soup mixture, leaving some chunks if desired.
- 11
Remove ham from bone; cut into chunks and discard bone and fat.
- 12
Return ham to soup and heat through.
Tips
Quick-soaking the beans speeds cooking. Alternatively, soak overnight in cold water, then drain before proceeding.
For smoother soup, blend half the mixture and return to pot; adjust consistency with broth as needed.
Good to Know
Refrigerate up to 4 days in airtight container. Freeze up to 3 months; thaw overnight in refrigerator before reheating.
Prepare through step 5 (after draining soaked beans). Refrigerate overnight; proceed with remaining ingredients the next day.
Ladle into bowls. Serve with crusty bread, cornbread, or oyster crackers. Finish with fresh cracked pepper or a drizzle of hot sauce.
Common Mistakes
Skip the quick-soak to avoid hard beans; rushing this step results in uneven cooking.
Don't discard the soaking liquid; it contains indigestible compounds that cause gas.
Mash gently to avoid puree; over-blending loses texture and body.
Substitutions
Dairy-Free Swaps
General Alternatives
add 1 tsp smoked paprika for depth
FAQ
Can I use canned beans instead of dried?
Yes. Use 3 cans (15 ounces each) navy beans, drained and rinsed. Skip soaking steps and reduce simmer time to 30-40 minutes until squash is tender.
What if I can't find a meaty ham bone?
Substitute 8-10 ounces diced ham, bacon, or smoked turkey. Add with broth in step 5. Reduce salt to 1/4 teaspoon since processed meat is salty.
How long can I keep leftovers?
Refrigerate up to 4 days. Freeze up to 3 months. Thaw overnight before reheating gently on stovetop with extra broth if needed.