Hearty Navy Bean and Ham Hock Soup

Here’s a warm, filling, and deeply flavorful Hearty Navy Bean and Ham Hock Soup recipe — perfect for chilly days or using up leftover ham. The ham hocks add smoky depth and richness while the navy beans create a creamy, comforting base.

🍲 Hearty Navy Bean and Ham Hock Soup

🕒 Total Time: 2.5 – 3 hours (or slow cooker/Instant Pot method)

🍽️ Servings: 6–8

🧂 Ingredients:

• 1 lb dried navy beans, rinsed and soaked overnight (or quick-soak method below)

• 2 meaty smoked ham hocks (or 1 ham bone with meat)

• 1 tbsp olive oil or butter

• 1 large onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 bay leaf

• 1 tsp dried thyme

• 8 cups water or low-sodium chicken broth

• Salt and black pepper, to taste

• Optional: 1–2 cups chopped cooked ham (if hocks don’t have enough meat)

• Fresh parsley, chopped (for garnish)

🔪 Instructions:

🔥 Stovetop Method:

1. Prep Beans:

   • Quick soak method: Boil beans in water for 2 minutes. Turn off heat, cover, and let sit 1 hour. Drain and set aside.

2. Sauté Veggies:

   • In a large pot or Dutch oven, heat oil over medium heat.

   • Add onion, carrot, and celery. Cook 5–7 minutes until softened.

   • Add garlic and sauté another minute.

3. Build the Soup:

   • Add ham hocks, drained beans, bay leaf, thyme, and broth/water.

   • Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally.

4. Finish:

   • Remove ham hocks; let cool slightly.

   • Shred any meat from the hocks and return it to the soup. Discard skin, bone, and fat.

   • Mash some beans with a spoon or immersion blender for creaminess, if desired.

   • Season to taste with salt and pepper.

5. Serve:

   • Ladle into bowls and top with fresh parsley.

   • Serve with cornbread, crusty bread, or a simple salad.

🍲 Slow Cooker Method (8 hours on LOW):

• Add all ingredients (except salt and optional ham pieces) to slow cooker.

• Cook 8 hours on low.

• Remove hocks, shred meat, return to soup.

• Mash beans slightly if desired. Season and serve.

⚡ Instant Pot / Pressure Cooker Method:

1. Use sauté mode for the onion, carrot, celery, and garlic.

2. Add remaining ingredients (plus a little extra broth to cover).

3. Pressure cook on High for 40 minutes, natural release for 15 minutes.

4. Shred ham, stir in, and serve.