Here’s a cozy, filling, and classic recipe for Hearty Navy Bean and Ham Hock Soup — slow-cooked comfort food at its best. Perfect for using up leftover ham or cooking with a smoked ham hock for deep flavor.
🍲 Hearty Navy Bean and Ham Hock Soup
🕒 Total Time: 2.5 to 3 hours (or overnight soak + 8 hrs slow cooker)
🍽️ Serves: 6–8
📝 Ingredients:
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1 lb (about 2 cups) dried navy beans
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1 large smoked ham hock (or 2 if small)
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1 tbsp olive oil or butter
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1 large onion, chopped
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2 carrots, 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 tsp fresh)
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8 cups low-sodium chicken broth (or water + bouillon)
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Salt & black pepper, to taste
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Optional: 1–2 cups diced cooked ham (for extra meatiness)
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Chopped fresh parsley for garnish
🔪 Instructions:
1. Soak the Beans (Quick or Overnight):
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Overnight: Rinse beans, cover with water, and soak overnight. Drain and rinse before using.
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Quick soak: Boil beans in water for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain and rinse.
2. Sauté Aromatics:
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In a large soup pot or Dutch oven, heat oil over medium heat.
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Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
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Stir in garlic, thyme, and bay leaf; cook 1 minute until fragrant.
3. Add Ham Hock and Simmer:
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Add the ham hock, drained beans, and broth to the pot.
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Bring to a boil, then reduce heat to low.
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Cover and simmer for 2 to 2.5 hours, stirring occasionally, until beans are tender and flavors are developed.
4. Finish the Soup:
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Remove ham hock and let cool slightly. Shred meat off the bone and return to the pot (discard fat, bone, and skin).
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If using extra diced ham, stir it in now and let it warm through.
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Taste and adjust seasoning with salt and pepper.
5. Serve:
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Ladle into bowls and garnish with chopped parsley.
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Great with cornbread, crusty bread, or a green salad.
🥄 Slow Cooker Version:
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Soak beans first as above.
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Add everything to the slow cooker (except parsley).
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Cook on low for 8–10 hours or high for 5–6 hours, until beans are tender.
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Remove ham hock, shred meat, return to pot, season, and serve.
🧊 Leftovers & Storage:
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Keeps in the fridge for 4–5 days.
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Freezes beautifully (up to 3 months). Just thaw and reheat gently on the stove.