Here’s a classic, comforting recipe for Hearty Navy Bean and Ham Hock Soup — perfect for chilly days, packed with protein, and full of smoky, savory flavor.
🍲 Hearty Navy Bean and Ham Hock Soup
Ingredients:
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1 lb dried navy beans, rinsed and sorted
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1 large smoked ham hock (about 1–1.5 lbs)
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1 large onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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8 cups water or low-sodium chicken broth
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2 bay leaves
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1 tsp dried thyme
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Salt and pepper to taste
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Optional: 1 tbsp apple cider vinegar (brightens flavor)
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Fresh parsley, chopped (for garnish)
🧑🍳 Instructions:
1. Prep beans (soaking optional):
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For quicker cooking and better digestibility, soak beans overnight in plenty of water, then drain.
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If short on time, rinse beans well and proceed without soaking.
2. Cook soup:
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In a large pot or Dutch oven, place soaked (or unsoaked) beans, ham hock, onion, carrots, celery, garlic, bay leaves, thyme, and broth or water.
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Bring to a boil, then reduce heat to a simmer.
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Cover and cook gently for 1.5–2 hours (or until beans are tender and meat is falling off the bone). If using unsoaked beans, it may take longer.
3. Remove ham hock:
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Take out the ham hock and set aside to cool slightly.
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Once cool enough to handle, shred the meat off the bone and discard the bone and skin.
4. Finish soup:
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Return shredded ham meat to the pot.
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Add salt and pepper to taste.
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Stir in apple cider vinegar if using, to enhance flavor.
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Simmer uncovered 10 more minutes to thicken slightly.
5. Serve:
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Ladle soup into bowls and garnish with fresh parsley.
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Serve with crusty bread or cornbread.
Tips & Variations:
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Use leftover cooked ham if no ham hock is available — just reduce cooking time accordingly.
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Add smoked paprika or a pinch of cayenne for a smoky kick.
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For a thicker soup, mash a few beans against the side of the pot before serving.