Hearty Navy Bean and Ham Hock Soup
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.
