Here’s a classic Hearty Navy Bean and Ham Hock Soup recipe — smoky, comforting, and perfect for a cozy meal. It’s an old-fashioned, stick-to-your-ribs soup that’s rich in flavor thanks to slow-simmered ham hocks and creamy navy beans.
🍲 Hearty Navy Bean & Ham Hock Soup
🕒 Total Time: 3–4 hours (includes soaking & simmering)
🍽 Serves: 6–8
🧾 Ingredients
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1 lb (450g) dried navy beans, rinsed and soaked overnight (or quick-soaked)
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2 smoked ham hocks (or 1 large, about 1.5–2 lbs)
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1 large onion, diced
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3 carrots, peeled and diced
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2 celery stalks, diced
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3–4 garlic cloves, 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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1/2 tsp black pepper (or to taste)
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8 cups (2L) water or low-sodium chicken broth
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Salt, to taste (add later—ham hocks are salty!)
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Fresh parsley, chopped (for garnish, optional)
🔥 Instructions
1. Soak the Beans
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Soak dried navy beans overnight in cold water OR
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Quick soak: Boil beans for 2 minutes, then let sit for 1 hour. Drain before using.
2. Sauté the Base
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In a large Dutch oven or heavy pot, heat 1 tbsp oil (optional).
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Sauté onions, carrots, and celery until softened (5–7 minutes).
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Add garlic and cook for another 1 minute.
3. Add Beans & Ham Hocks
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Add soaked/drained beans, ham hocks, bay leaf, thyme, pepper, and water or broth.
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Bring to a boil, then reduce to low heat and simmer, covered, for 2.5 to 3 hours — until beans are very tender and ham is falling off the bone.
4. Finish the Soup
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Remove ham hocks; shred the meat, discarding bones and skin.
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Return shredded ham to the soup.
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Simmer uncovered another 15–20 minutes to thicken slightly.
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Taste and adjust salt and pepper (be careful with salt — ham is salty).
🍞 Serve With:
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Cornbread, crusty artisan bread, or buttermilk biscuits
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A splash of hot sauce or vinegar for extra depth
🧡 Optional Add-Ins:
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A dash of smoked paprika or cayenne for warmth
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Chopped kale or spinach added at the end
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A spoonful of dijon mustard for tang