top of page

Organic Navy Bean and Ham Hock Soup

Explore. Experience. Discover...


1 ½ cups Dunya Harvest organic navy beans*

1 tbsp. olive oil

1 ham hock

1 onion, chopped

3 cloves garlic, minced

2 carrots, sliced

2 stalks celery, chopped

1 bay leaf

1 tbsp cumin seeds

1 pinch cloves, ground

1 tsp turmeric

8 cups vegetable broth or water

½ cup Dunya Harvest organic white quinoa

1 can diced tomatoes, with juices

1 cup Kale, chopped

1 cup pumpkin seeds



Combine navy beans and 2 cups water and soak overnight. Drain, sort, rinse, and set aside.* Heat oil in a large Dutch Oven on medium to high heat. Add onions, garlic, carrots, celery, bay leaf, cumin, and cloves and cook for 5 minutes, or until onions are soft and cumin is toasted. Add turmeric and mix well. Add broth and beans and bring to a boil, then reduce to a simmer. Cook covered for about 80 minutes. Add quinoa and tomato then continue to simmer for 15 minutes or until the beans are tender and the quinoa is cooked. Add kale and stir until wilts. Season to taste. Top each bowl with pumpkin seeds. Yields 6-8 servings. Enjoy!

* Save time and replace 1 ½ cups Dunya Harvest organic navy beans with 3 15 ounce cans of Dunya Harvest canned organic navy beans

bottom of page