When nothing else will do for dinner but soup, that’s exactly what I make. Soup. And the other evening I decided bean soup would be perfect. But ever the one to change things up a bit, I decided to play mad scientist and add a few ingredients that I had never before used in navy bean soup. But thought might be nice additions. So, a bit of tomato paste, paprika, a small amount of oregano, celery salt, and roughly chopped spinach became part of the mix. And truly, why not? Especially spinach. It’s so darn good for us and as I expected, its flavor became totally innocuous when surrounded by all the other hearty flavors participating in the fun. So, what was the result? Well, I’ll just say that the soup was a success. Great flavor, creamy consistency, and absolutely chock full of healthy ingredients.

And easy to prepare. Which of course is one of the main attributes of this, and many other soups. And who doesn’t love a dish where there is no sautéing of veggies or meat before other ingredients can be thrown in the pot? I for one have always appreciated this aspect of bean soups. But if you simply cannot imagine preparing a soup without gently sautéing the mirepoix and garlic before lovingly adding the remaining ingredients to your soup pot, knock yourself out!

So, that’s all there is to say about this soup. It’s delicious and very easy to prepare. And of course, as with many other soups, even better tasting the next day. And since it’s still winter, what could fit the season better than a big old bowl of savory soup for lunch or dinner? Nada my friends, nada.

And as always, peace and love to all.  

1½ c. small navy beans*, sorted and rinsed  

1 smoked ham hock   

1 onion, finely diced

2 carrots, diced

3 stalks celery, plus leaves, diced

¼ c. chopped fresh parsley  

3 garlic cloves, finely minced

1 T. tomato paste

1 tsp. dried oregano

1 tsp. paprika

1 tsp. celery salt

freshly ground black pepper 

4 c. chicken broth  

3 c. water

1 bay leaf

3-4 c. roughly chopped baby spinach

kosher salt, if needed 

Combine all ingredients (except the spinach) in a heavy covered pot. Cook until beans are very tender, about 2 hours. Remove ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot. Remove bay leaf, adjust the seasoning, add the spinach and cook for a couple more minutes. Great served with a good, hearty bread or crusty baguette. (I recommend Fast and Easy Dinner Rolls. Recipe on this site.

*For this recipe, beans do not need to be pre-soaked.