Here’s a soul-warming, slow-simmered Hearty Navy Bean and Ham Hock Soup — a classic comfort dish loaded with smoky flavor, tender beans, and rich broth. Perfect for chilly nights, lazy Sundays, or using up leftover ham.
🍲 Hearty Navy Bean and Ham Hock Soup
🕒 Cook Time: 2.5 to 3 hours (stovetop) or 6–8 hours (slow cooker)
🍽️ Serves: 6–8
🧄 Ingredients:
-
1 lb dried navy beans, rinsed and sorted
-
1 large ham hock (smoked or unsmoked)
-
1 tbsp olive oil or butter
-
1 medium onion, diced
-
2–3 garlic cloves, minced
-
2 carrots, diced
-
2 celery stalks, diced
-
1 bay leaf
-
1 tsp dried thyme (or 1 tbsp fresh)
-
8 cups low-sodium chicken broth (or water with bouillon)
-
Salt & black pepper, to taste
-
Optional: chopped parsley for garnish
🧑🍳 Instructions:
1. Soak the Beans (optional but helps):
-
Quick soak: Boil beans in water for 2 minutes, then let sit covered for 1 hour.
-
Or soak overnight in cold water, then drain.
2. Sauté the Aromatics:
-
In a large soup pot or Dutch oven, heat oil/butter over medium heat.
-
Sauté onion, carrots, and celery until soft (5–7 mins).
-
Add garlic, cook 1 more minute.
3. Simmer the Soup:
-
Add soaked beans, ham hock, broth, bay leaf, and thyme.
-
Bring to a boil, then reduce to a gentle simmer.
-
Cover partially and cook for 2–2.5 hours, stirring occasionally, until beans are tender and meat is falling off the bone.
4. Finish the Soup:
-
Remove ham hock; shred meat off the bone and return meat to the pot.
-
Discard bones, skin, and bay leaf.
-
Adjust salt and pepper to taste (ham is salty, so taste before salting).
-
Simmer uncovered for another 10–15 minutes to thicken slightly, if desired.
✅ Tips & Variations:
-
For a creamier texture, mash some of the beans or blend a cup of soup and stir it back in.
-
Add a splash of apple cider vinegar or lemon juice at the end to brighten the flavor.
-
Slow Cooker: Cook on low for 8 hours or high for 5–6 hours.
-
No ham hock? Use diced ham or smoked turkey legs/necks.