Here’s a simple and delicious recipe for Hearty Navy Bean and Ham Hock Soup:
Hearty Navy Bean and Ham Hock Soup
Ingredients:
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1 lb dried navy beans (or 4 cups canned beans, drained and rinsed)
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2-3 ham hocks (or 2 cups leftover ham, diced)
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1 medium onion, diced
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2-3 cloves garlic, minced
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2 medium carrots, peeled and diced
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2 ribs celery, diced
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1 bay leaf
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1 tsp dried thyme (or 1 tbsp fresh thyme)
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1/2 tsp smoked paprika (optional, for extra depth of flavor)
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6 cups low-sodium chicken broth (or vegetable broth)
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1-2 tbsp olive oil
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Salt and pepper, to taste
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1 tbsp apple cider vinegar (or white vinegar, optional)
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Fresh parsley, chopped (for garnish)
Instructions:
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Prepare the Beans:
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If you’re using dried navy beans, rinse them thoroughly and remove any debris or stones. Soak the beans in water overnight, or use the quick-soak method: Bring a large pot of water to a boil, add the beans, remove from heat, and let them sit for 1 hour. Drain the beans before adding them to the soup.
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Sauté Vegetables:
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In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
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Add the garlic and cook for an additional 1-2 minutes, until fragrant.
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Cook the Ham Hocks:
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Push the vegetables to the side of the pot and add the ham hocks. Brown the ham hocks for about 2-3 minutes on each side to enhance their flavor. If you’re using leftover ham, you can skip this step and add the ham in later.
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Simmer the Soup:
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Add the chicken broth, soaked navy beans, bay leaf, thyme, and smoked paprika (if using) to the pot. Stir everything together and bring it to a boil.
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Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours if using dried beans, or 30-45 minutes if using canned beans. If you’re cooking with dried beans, check the beans for tenderness as they cook and add more broth or water if needed.
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Add the Ham (If Using Leftover Ham):
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If you’re using leftover diced ham, add it to the soup about 30 minutes before the soup is done cooking to allow the ham to heat through and flavor the broth.
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Shred the Ham (If Using Ham Hocks):
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If you’re using ham hocks, once they’re fully cooked and the beans are tender, carefully remove the ham hocks from the pot. Let them cool for a few minutes, then use a fork to shred the meat off the bones. Return the shredded ham to the soup and discard the bones and any excess fat.
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Season the Soup:
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Stir the soup, taste, and adjust the seasoning with salt, pepper, and a splash of apple cider vinegar (or white vinegar) for a little acidity to balance the richness of the soup. You can also add more thyme or smoked paprika if needed.
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Serve:
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Ladle the soup into bowls and garnish with fresh chopped parsley.
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Serve with crusty bread or cornbread for a complete meal.
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Tips:
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For a thicker soup: If you like your soup thicker, mash a portion of the beans with a potato masher or blend a small portion of the soup and return it to the pot. This will make the soup creamy without adding any dairy.
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Slow Cooker Option: You can make this soup in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the beans are tender and the ham is falling off the bone.
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Add Vegetables: You can throw in some greens like spinach, kale, or collard greens in the last 10-15 minutes of cooking for extra nutrition and flavor.
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Use Smoked Ham Bone: If you have a smoked ham bone, you can substitute it for the ham hocks. It’ll give the soup a deep smoky flavor.
Serving Suggestions:
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Crusty Bread: Serve with a side of crusty bread for dipping or to mop up the delicious broth.
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Pickled Jalapeños: For a bit of heat, top your soup with pickled jalapeños or a drizzle of hot sauce.
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Green Salad: A simple green salad with a tangy vinaigrette would pair nicely with the richness of the soup.
Hearty Navy Bean and Ham Hock Soup is a comforting, satisfying dish that’s easy to make and full of flavor. It’s perfect for meal prepping and makes great leftovers! Let me know if you give it a try!