Navy Bean Soup

Navy Bean Soup

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Kerry Wickens


I was raised by my grandmother who was a fabulous cook, but, like most of her generation, never measured anything. This recipe and measurements are as close as I can get. This was our go to soup on cold winter Saturdays


★★★★★ 1 vote

6 - 8
15 Min
3 Hr


  • 2-3 large
    pork hocks
  • 1 large
    onion medium diced
  • 2 c
    white navy beans (dried)
  • 2 l
    cold water (approx)
  • 2 pinch
    baking soda
  • 2 tsp
  • 2 tsp
  • 1 oz
    pearl barley, uncooked

How to Make Navy Bean Soup


  1. In a large dutch oven measure beans to just layer the bottom of the pan. Cover with cold water and soak over night
    Pour water off and rinse thoroughly. Place dutch oven on stove and pour enough cold water to cover by an inch Add baking soda and bring to a boil. Boil for approximately 10 minutes. Pour water off and rinse again. Add 2 litres of cold water and both pork hocks ( please note: use fresh not smoked hocks), as well as the barley
  2. Bring to a boil and skim proteins as they rise. Once most of the particles are gone reduce heat,and add onion,salt and pepper.Simmer for 3 hours Soup is done when the beans can be easily smashed against the side of the pan. Test for seasoning add additional to taste if needed
  3. Soup may be served as is or blended. Pork hocks should be removed and meat either added to the soup or made into sandwiches while hot. Just add salt and pepper.

Printable Recipe Card

About Navy Bean Soup

Course/Dish: Bean Soups

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