Hearty Navy Bean and Ham Hock Soup

Description:

This classic American comfort soup is a rustic, soul-warming dish made by slowly simmering navy beans with smoked ham hocks, vegetables, and herbs. The result is a rich, creamy broth filled with tender beans and smoky ham — perfect for cold days or anytime you crave a deeply satisfying bowl of soup.

🍲 Ingredients for Hearty Navy Bean and Ham Hock Soup

• 1 lb (about 2 cups) dried navy beans, rinsed and soaked overnight

• 2 medium smoked ham hocks

• 1 tbsp olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 bay leaf

• 1 tsp dried thyme

• 1/2 tsp black pepper

• Salt to taste (after cooking)

• 7–8 cups low-sodium chicken broth or water

• 1 tbsp apple cider vinegar (optional, for brightness)

• 2 tbsp fresh parsley, chopped (optional for garnish)

🔪 Instructions:

1. Prep the Beans
   Soak the navy beans overnight in cold water. Drain and rinse before using.

2. Sauté Veggies
   In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5-7 minutes until softened. Add garlic and cook 1 more minute.

3. Add Beans & Ham Hocks
   Stir in soaked beans, ham hocks, bay leaf, thyme, pepper, and broth. Bring to a boil, then reduce heat to low.

4. Simmer
   Cover and simmer for 2 to 2.5 hours, or until beans are tender and ham is falling off the bone. Stir occasionally and add water as needed.

5. Shred Ham
   Remove ham hocks, shred the meat, and discard bones and skin. Return meat to the soup.

6. Finish & Serve
   Add vinegar (if using), adjust salt to taste, and garnish with chopped parsley. Serve hot with crusty bread.

📝 Notes:

• Bean Softness: If beans remain tough after hours of cooking, they may be old. Use fresher dried beans for best results.

• No Overnight Soak? Use the quick-soak method: boil beans for 5 minutes, then soak for 1 hour.

• Texture: For creamier soup, mash a few beans into the broth or use an immersion blender for a few pulses.

💡 Tips:

• Freezes Well: This soup freezes beautifully for up to 3 months.

• Make it Heartier: Add diced potatoes or a handful of small pasta in the last 20 minutes.

• Vegetarian Version: Omit ham hocks and add smoked paprika for a smoky flavor. Use vegetable broth.

🍽️ Servings:

6 to 8 servings

⚖️ Nutritional Info (per serving, approx.):

• Calories: 290

• Protein: 18g

• Carbohydrates: 35g

• Fiber: 11g

• Fat: 9g

• Sodium: 580mg

(Varies based on ham hock size and broth used)

✅ Benefits:

• High in fiber and protein

• Packed with vitamins A & C, iron, and potassium

• Low-cost, filling, and great for meal prep

• Ham hocks add collagen, which supports joint health

❓Q&A:

Q: Can I use canned beans instead of dried?
A: Yes, use 3 cans (15 oz each) of navy beans. Reduce cooking time to 45 minutes and add the beans in the last 30 minutes.

Q: What if I can’t find ham hocks?
A: Use smoked turkey legs, diced ham, or even bacon. Adjust seasoning based on saltiness.

Q: How can I thicken the soup naturally?
A: Blend 1–2 cups of soup and return to the pot, or simmer uncovered to reduce liquid.

Q: Can this be made in a slow cooker?
A: Absolutely! Cook on low for 8–10 hours or high for 4–5 hours.