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a bowl of smooth pale beige navy-bean puree topped with a small portion of short browned pink ham strips, without whole beans, cream swirls or garnish
Rachel Kim

Creamy Navy Bean Soup with Ham

Pressure-cooked navy beans blend into a smooth soup with no cream, and softened fennel gives the base a gentle sweetness that isn't just another onion-and-carrot broth. Crisp the thin ham strips first and hold them out of the pot until serving so you keep their browned edges against the puree, rather than simmering them until they lose the texture you just created.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 12 oz fully cooked ham cut into short thin strips
  • 1 medium fennel bulb stalks removed and bulb diced
  • 2 medium shallots chopped
  • 4 garlic cloves minced
  • 12 oz dry navy beans sorted and rinsed
  • 6 cups unsalted chicken broth
  • 2 fresh thyme sprigs
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 1/4 tsp fine salt only if needed
  • 1 cup hot water only if needed to loosen

Method
 

  1. Heat oil on the saute setting of a 6-quart electric pressure cooker. Cook ham strips for 6 to 8 minutes, stirring, until their edges brown and the meat reaches 165°F; transfer to a plate.
  2. Add fennel and shallots to the cooker and cook for 5 minutes. Stir in garlic for 30 seconds, then pour in 1 cup of the broth and scrape the bottom completely clean.
  3. Add navy beans, remaining broth, thyme and pepper. Check that the contents stay below the cooker half-full line for beans, lock the lid and cook on high pressure for 35 minutes.
  4. Allow pressure to release naturally until the indicator drops, about 20 to 30 minutes. Open the lid and check that beans are completely soft; if still firm, pressure-cook for another 5 minutes and allow a natural release again.
  5. Discard thyme stems and blend carefully with an immersion blender until smooth, keeping the blade submerged. Stir in lemon juice and add up to the measured hot water if the puree is too thick to pour.
  6. Taste before adding up to the measured salt. Rewarm ham strips over medium heat in a separate small skillet to 165°F if needed, then divide soup among six bowls and add the ham on top.