Hearty Navy Bean and Ham Hock Soup

Here’s a Hearty Navy Bean and Ham Hock Soup recipe that’s rich, comforting, and perfect for a cozy meal:

1 lb dried navy beans, rinsed and soaked overnight (or use quick soak method)
2 smoked ham hocks (or 1 large, meaty one)
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
8 cups low-sodium chicken broth (or water, or a mix)
Salt, to taste
1 tbsp olive oil (optional, for sautéing vegetables)
Fresh parsley, chopped (for garnish)

Soak Beans (if not done already):
- Place beans in a pot, cover with water by a few inches, and let soak overnight.
- Or use quick soak: boil beans for 2 minutes, turn off heat, cover, and let sit 1 hour.
Sauté Aromatics (Optional but Flavorful):
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Sauté onions, carrots, and celery for about 5 minutes until softened.
- Add garlic and cook another 1 minute until fragrant.
Add Main Ingredients:
- Drain and rinse soaked beans.
- Add beans, ham hocks, bay leaf, thyme, pepper, and broth to the pot.
- Bring to a boil, then reduce to a gentle simmer.
Simmer:
- Cover partially and simmer for 2 to 2.5 hours, stirring occasionally, until beans are tender and ham is falling off the bone.
- Skim off any foam or excess fat.
Finish Soup:
- Remove ham hocks. Shred meat and discard skin/bones. Return meat to pot.
- Adjust seasoning with salt and more pepper if needed.
- If you like a thicker soup, mash some beans or use an immersion blender to blend a portion.
Serve:
- Ladle hot soup into bowls and sprinkle with fresh parsley.
- Serve with crusty bread or cornbread.

Want it creamier? Blend 1–2 cups of the soup before adding the shredded ham back in.
Short on time? Use canned navy beans and simmer just until flavors meld (~45 minutes total).
No ham hocks? Use diced ham or smoked turkey legs.

Would you like a printable version or meal prep/storage tips?