You’re in for a bowl of pure comfort — hearty, smoky, and soul-warming. This Navy Bean and Ham Hock Soup is a timeless classic that simmers to perfection with rich, savory flavor.
🍲 Hearty Navy Bean and Ham Hock Soup
🛒 Ingredients:
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1 lb (450 g) dried navy beans, rinsed and sorted
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1 large smoked ham hock (or 2 smaller ones)
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1 onion, chopped
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2–3 cloves garlic, minced
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2 carrots, peeled & 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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1/2 tsp black pepper
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6–8 cups water or low-sodium chicken broth
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Salt, to taste (after cooking — ham hocks can be salty!)
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Optional: chopped parsley for garnish
🕐 Soaking the Beans (Overnight Method or Quick Soak)
Option 1: Overnight soak
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Place beans in a large bowl, cover with water by 2–3 inches.
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Soak 8–12 hours, then drain and rinse.
Option 2: Quick soak
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Place beans in a pot, cover with water, bring to a boil for 2 minutes.
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Remove from heat, cover, and let sit for 1 hour.
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Drain and rinse.
👩🍳 Cooking Instructions:
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Sauté aromatics (optional but flavorful):
In a large soup pot or Dutch oven, sauté onion, garlic, carrots, and celery in a bit of oil for 5–7 minutes until softened. -
Add beans & ham hock:
Add soaked/rinsed beans, ham hock(s), bay leaf, thyme, pepper, and broth or water. -
Simmer:
Bring to a boil, then reduce heat to low and simmer 2 to 2½ hours, stirring occasionally, until beans are tender and soup is rich. Add more liquid if it gets too thick. -
Shred ham:
Remove ham hock(s), shred meat off the bone, and discard skin/fat/bones. Return meat to the soup. -
Taste & season:
Taste the soup — only add salt now, as ham hocks can be quite salty on their own. -
Serve:
Ladle into bowls and garnish with chopped parsley, cracked black pepper, or a drizzle of olive oil.
🥖 Great with:
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Cornbread
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Crusty sourdough
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A swirl of hot sauce or vinegar for brightness
🧊 Leftovers?
This soup freezes beautifully — just cool completely, portion into containers, and freeze for up to 3 months.