Here’s a comforting, rustic recipe for Hearty Navy Bean and Ham Hock Soup — slow-simmered to perfection with smoky ham flavor, creamy beans, and rich broth. Great for chilly days or using up leftover ham hocks!
🍲 Hearty Navy Bean and Ham Hock Soup
🧾 Ingredients (Serves 6–8)
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1 lb (450 g) dry navy beans, soaked overnight (or quick-soaked — see tip below)
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1–2 smoked ham hocks (or a meaty ham bone)
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1 medium onion, chopped
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2–3 cloves garlic, minced
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1 bay leaf
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1 tsp dried thyme or 2 sprigs fresh thyme
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8 cups water or low-sodium chicken broth (or a mix)
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Salt and pepper, to taste
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Optional: 1–2 carrots, diced (if you want to include vegetables)
🥣 Instructions
1. Soak the Beans
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Overnight method: Soak beans in a large bowl of cold water for at least 8 hours. Drain and rinse.
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Quick soak: Cover beans with water, bring to a boil for 2 minutes, turn off heat, cover, and soak for 1 hour. Drain and rinse.
2. Cook the Soup
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In a large pot or Dutch oven, add soaked beans, ham hocks, onion, garlic, bay leaf, thyme, and broth/water.
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Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours, stirring occasionally.
3. Finish the Soup
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When beans are tender and creamy and meat is falling off the bone:
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Remove ham hocks. Shred the meat and discard bones/fat.
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Return shredded ham to the pot.
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Season with salt and pepper to taste (go light on salt until the end — ham is salty!).
4. Optional thickening:
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For a thicker soup, mash some of the beans with a spoon or blend a cup of soup and stir it back in.
✅ Tips
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Add a splash of apple cider vinegar or lemon juice at the end to brighten flavors.
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Freezes well for up to 3 months.
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Serve with cornbread, crusty bread, or over rice for a full meal.
Would you like a slow cooker or Instant Pot version?