Here’s a Hearty Navy Bean and Ham Hock Soup recipe that’s warm, comforting, and packed with flavor. Perfect for chilly days or a rustic family dinner:
Hearty Navy Bean and Ham Hock Soup
Ingredients:
- 1 lb (about 2 cups) dried navy beans, rinsed and sorted
- 1 large ham hock (smoked, if possible)
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 6–8 cups low-sodium chicken broth (or water, or a mix)
- 1 tbsp olive oil (if sautéing vegetables separately)
- Salt, to taste (ham hock can be salty, so add later if needed)
- Chopped fresh parsley (optional, for garnish)
Instructions:
1. Soak the beans (optional but recommended):
- Overnight method: Soak beans in plenty of cold water for 8 hours or overnight. Drain and rinse.
- Quick soak method: Cover beans with water, bring to a boil for 2 minutes, then turn off the heat and let sit for 1 hour. Drain and rinse.
2. Sauté vegetables (optional but adds depth):
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and cook for another minute.
3. Add beans and ham hock:
- Add soaked beans, ham hock, bay leaf, thyme, and black pepper to the pot.
- Pour in the chicken broth (start with 6 cups; add more if needed during cooking).
4. Simmer the soup:
- Bring to a boil, then reduce heat to low.
- Cover partially and simmer gently for 1.5 to 2 hours, or until beans are tender and ham is falling off the bone.
- Stir occasionally, and add more broth/water as needed.
5. Remove ham hock and shred meat:
- Take out the ham hock, let it cool slightly, then remove the meat from the bone.
- Discard bone, skin, and excess fat. Chop or shred ham and return it to the soup.
6. Adjust seasoning and serve:
- Taste and add salt if needed.
- Remove bay leaf before serving.
- Optional: mash some of the beans or blend a cup of the soup to make it thicker.
Serving suggestions:
- Serve hot with crusty bread or cornbread.
- Add a dash of hot sauce or a squeeze of lemon for brightness.
- Sprinkle with chopped parsley for freshness.
Would you like a slow cooker or Instant Pot version of this as well?