Hearty Navy Bean and Ham Hock Soup

Description

A comforting, old-fashioned soup packed with tender navy beans, smoky ham hocks, and hearty vegetables. Slow simmered to develop a rich, savory broth, this classic soup is the perfect cold-weather meal that tastes even better the next day!

Ingredients for Hearty Navy Bean and Ham Hock Soup

• 1 lb (450 g) dried navy beans, rinsed and sorted

• 2 meaty smoked ham hocks (about 1½–2 lbs total)

• 8 cups (2 L) water or low-sodium chicken broth

• 1 large onion, diced

• 2 carrots, peeled & diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 bay leaf

• ½ tsp dried thyme

• ¼ tsp black pepper

• Salt, to taste (use sparingly — ham is salty)

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

• 1 tbsp olive oil or butter (optional for sautéing veggies)

Instructions

1. Soak Beans (Optional but Recommended):

   • Overnight method: Soak navy beans in cold water 8–12 hrs, then drain.

   • Quick soak: Boil beans in water for 2 mins, remove from heat, cover, rest 1 hr, drain.

2. Sauté Veggies (optional for more flavor):

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

   • Add onions, carrots, and celery and cook 5–7 mins until softened. Add garlic and cook 30 sec more.

3. Combine Ingredients:

   • Add soaked/drained beans, ham hocks, bay leaf, thyme, pepper, and broth/water.

4. Simmer:

   • Bring to boil, reduce to low simmer. Cover and cook 1½–2 hrs, stirring occasionally, until beans are tender and ham hocks are fall-apart soft.

5. Finish Soup:

   • Remove ham hocks. Let cool slightly, shred meat, discard skin, bones & fat. Return shredded ham to soup.

   • Remove bay leaf. Taste and adjust salt and pepper.

6. Serve Hot:

   • Ladle into bowls and sprinkle with parsley. Enjoy with crusty bread or cornbread!

Notes

• Soup thickens as it cools — thin with water/broth when reheating.

• If ham hocks are hard to find, use smoked ham bone, leftover ham, or smoked turkey legs.

• For a creamier texture, mash some of the beans in the pot.

• Store up to 4–5 days in the fridge; freezes beautifully for up to 3 months.

Tips

• Don’t add salt until the end — ham can be very salty!

• Add a splash of apple cider vinegar or lemon juice at the end to brighten flavors.

• A slow cooker works great: cook on LOW 6–8 hours.

• Stir in chopped spinach or kale in the last 10 minutes for added greens.

Servings

Makes 6 hearty bowls.

Nutritional Info (per serving – approx.)

(Values vary based on ham hock size and broth used.)

Benefits

• High in protein & fiber — promotes fullness and digestive health.

• Excellent source of iron, potassium, and B vitamins.

• Budget-friendly and perfect for batch-cooking.

• Naturally gluten-free and hearty enough to be a meal-in-a-bowl.

Q & A

Q: Can I use canned navy beans?
A: Yes — use 3 (15-oz) cans, drained & rinsed. Reduce simmer time to 30–45 min and add beans halfway through so they don’t turn mushy.

Q: Too salty — how to fix?
A: Add a peeled potato while simmering to absorb salt, then discard before serving. Also, use water instead of broth.

Q: Can I make it vegetarian?
A: Definitely — skip ham hock, swap in smoked paprika & a splash of soy sauce or liquid smoke for depth.

Q: Freezer-friendly?
A: Yes — cool completely, portion into containers, freeze up to 3 months. Thaw overnight in fridge and reheat.