Hearty Navy Bean and Ham Hock Soup

Here’s a warm, comforting recipe for Hearty Navy Bean and Ham Hock Soup — a classic dish that’s rich, smoky, and perfect for a cozy dinner. Slow-simmered ham hocks infuse the broth with deep flavor, while the beans turn creamy and tender.

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🍲 Hearty Navy Bean and Ham Hock Soup

🍽️ Servings: 6–8

⏱️ Total Time: ~3 to 4 hours (mostly simmering)

✅ Can also be made in a slow cooker or Instant Pot (see tips below)

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🥘 Ingredients:

• 1 lb dried navy beans, rinsed and sorted

• 1–2 smoked ham hocks

• 1 tablespoon olive oil or butter

• 1 large onion, diced

• 2–3 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 2 bay leaves

• 8 cups water or low-sodium chicken broth

• Salt and black pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

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🔪 Instructions:

1. Soak the beans (overnight or quick soak)

• Overnight method: Place beans in a bowl, cover with water, and soak overnight.

• Quick soak: Boil beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.

2. Sauté the aromatics

• In a large soup pot or Dutch oven, heat oil over medium heat.

• Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.

• Stir in garlic, thyme, and a pinch of salt. Cook for another minute.

3. Add ham hocks and beans

• Add soaked beans, ham hocks, bay leaves, and water or broth to the pot.

• Bring to a boil, then reduce heat to low. Cover partially and simmer for 2.5 to 3 hours, or until beans are tender and ham hocks are falling apart.

4. Finish the soup

• Remove ham hocks and let cool slightly. Shred the meat, discarding fat, skin, and bones. Return meat to the soup.

• Taste and season with salt and pepper. Remove bay leaves before serving.

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🧂 Optional Add-Ins:

• A dash of hot sauce or smoked paprika for extra kick

• Chopped greens (like kale or spinach) added at the end for color and nutrients

• Stir in 1–2 tsp apple cider vinegar at the end to brighten the flavor

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🥄 Serving Suggestions:

• Serve with cornbread, crusty bread, or over rice

• Top with chopped parsley or a drizzle of olive oil for a little freshness

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🕒 Slow Cooker Instructions:

1. No need to pre-soak beans if cooking all day.

2. Add all ingredients to the slow cooker and cook on Low for 8–10 hours or High for 5–6 hours.

3. Shred ham hocks at the end and return meat to the soup.

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⚡ Instant Pot Instructions:

1. Use sauté function to cook veggies and garlic.

2. Add beans, ham hocks, broth, herbs.

3. Pressure cook on High for 45 minutes with natural release (~20–25 minutes).

4. Shred ham hocks and stir meat back in.