Here’s a Hearty Navy Bean and Ham Hock Soup recipe — perfect for cooler days when you want something filling and comforting. This traditional soup is rich in flavor thanks to the smoked ham hock and slow-simmered beans.
🥣 Hearty Navy Bean and Ham Hock Soup
🕒 Total Time: 3 to 4 hours
🍽️ Servings: 6–8
Ingredients
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1 lb dried navy beans (rinsed, sorted)
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1 large smoked ham hock
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8 cups water (or low-sodium chicken broth)
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1 large onion, chopped
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3 cloves garlic, minced
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2 carrots, peeled and diced
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2 celery stalks, diced
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1 bay leaf
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1 tsp dried thyme
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½ tsp black pepper
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Salt, to taste (depends on the saltiness of your ham hock)
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1 tbsp olive oil or butter (optional, for sautéing vegetables)
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Fresh parsley, chopped (for garnish)
Instructions
1. Soak the Beans (optional but recommended)
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Place beans in a large bowl and cover with water by several inches. Soak overnight.
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OR use the quick soak method: Bring beans and water to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
2. Sauté the Aromatics (optional but boosts flavor)
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In a large soup pot or Dutch oven, heat olive oil or butter over medium heat.
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Add onions, carrots, and celery. Sauté 5–7 minutes until softened.
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Add garlic and cook another minute until fragrant.
3. Add Ham Hock and Beans
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Add soaked and rinsed beans to the pot along with the ham hock, water or broth, bay leaf, thyme, and pepper.
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Bring to a boil, then reduce to a gentle simmer.
4. Simmer Slowly
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Cover partially and simmer for 2.5 to 3 hours, stirring occasionally, until the beans are tender and the meat easily pulls from the ham hock.
5. Shred the Meat
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Remove the ham hock and let it cool slightly.
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Shred the meat off the bone, discarding fat and bones.
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Return the meat to the pot and stir.
6. Adjust Seasoning
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Taste and season with salt and more pepper as needed.
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If the soup is too thick, add water or broth to reach your desired consistency.
7. Serve
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Ladle into bowls and garnish with chopped fresh parsley.
📝 Tips & Variations
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Thicker Soup: Mash some of the beans or use an immersion blender to thicken slightly.
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Add Greens: Stir in chopped kale or spinach during the last 10 minutes.
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Use Leftover Ham: If you have leftover cooked ham, cube it and use instead of (or in addition to) the ham hock.