When it comes to pure comfort food, Hearty Navy Bean and Ham Hock Soup is at the top of the list. This classic dish has been a staple in kitchens for generations, combining creamy navy beans with smoky, tender ham hock to create a deeply satisfying and flavorful soup. It’s the kind of recipe that warms your body and soul, especially during the colder months.
Ingredients
- 1 lb (about 2 cups) dried navy beans, rinsed and soaked overnight
- 1 large smoked ham hock
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups water or low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beans
Rinse dried navy beans and soak overnight in plenty of water. Drain and set aside. - Start the Base
In a large soup pot or Dutch oven, place the ham hock, onion, carrots, celery, and garlic. Add the soaked beans, bay leaves, thyme, and water (or chicken broth). - Simmer
Bring the pot to a boil, then reduce heat to low. Cover and simmer gently for about 2 to 2 ½ hours, stirring occasionally, until the beans are tender and the ham hock is falling apart. - Shred the Meat
Remove the ham hock from the pot. Shred the meat, discarding fat and bones, then return the meat to the soup. - Adjust Seasoning
Taste and season with salt and black pepper as needed. Remember, ham hocks are naturally salty, so go light at first. - Serve
Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread or cornbread on the side.
Tips & Variations
- For creamier texture: Mash a few beans against the side of the pot before serving.
- Add greens: Stir in chopped kale or spinach during the last 10 minutes of cooking for added nutrition.
- Shortcut method: Use canned navy beans (about 3–4 cans) to cut down cooking time to under 1 hour.
