Hearty Navy Bean and Ham Hock Soup

Here’s a classic, Hearty Navy Bean and Ham Hock Soup — the ultimate comfort food. Packed with tender navy beans, smoky ham hock, and savory vegetables, it’s slow-simmered for deep, rich flavor. Perfect for chilly nights or when you want something filling and nostalgic.

🥣 Hearty Navy Bean and Ham Hock Soup

🧂 Ingredients

• 1 lb dried navy beans (rinsed, sorted)

• 1 large smoked ham hock (or 2 small ones)

• 1 tbsp olive oil or butter

• 1 large onion, diced

• 2–3 carrots, peeled and diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp smoked paprika

• 1 bay leaf

• 6–8 cups chicken or vegetable broth (low sodium preferred)

• Salt & black pepper to taste

• Optional garnish: chopped parsley, extra ham bits

🍳 Instructions

1. Soak the Beans (optional but recommended)

• Cover beans with water and soak overnight, then drain and rinse.

• Quick soak method: Boil beans for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain before using.

2. Sauté the Veggies

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

• Add onion, carrots, and celery. Sauté until softened (about 6–8 minutes).

• Stir in garlic, thyme, and smoked paprika. Cook 1–2 minutes more.

3. Simmer the Soup

• Add soaked beans, ham hock, bay leaf, and broth to the pot.

• Bring to a boil, then reduce heat to low and simmer covered for 2 to 2.5 hours, or until beans are tender and ham hock is falling apart.

4. Shred the Ham

• Remove ham hock and bay leaf. Let hock cool slightly, then pull meat from the bone and shred or chop. Discard fat, bone, and skin.

• Return ham meat to the soup and stir well. Simmer uncovered for another 10–15 minutes to thicken slightly.

5. Season and Serve

• Taste and adjust with salt and pepper. Garnish with parsley or extra ham if desired.

• Serve hot with crusty bread or cornbread.

🍲 Tips

• For a creamier texture: Mash a cup of the beans in the pot or blend a small portion and stir back in.

• Slow Cooker Version: Add everything to a slow cooker and cook on low for 8–10 hours or high for 5–6 hours.

• Make it ahead: Flavor improves the next day — perfect for meal prep or freezing.