Hearty Navy Bean and Ham Hock Soup

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Description

This hearty Navy Bean and Ham Hock Soup is a classic comfort food that’s rich, smoky, and nourishing. Slow-cooked ham hocks infuse the broth with deep flavor, while navy beans create a creamy texture. Vegetables like carrots, celery, and onions round out the dish, making it wholesome and satisfying. Perfect for chilly days or when you need a bowl of cozy nourishment.

Ingredients For Hearty Navy Bean and Ham Hock Soup

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

  • 2 ham hocks (about 1 ½–2 lbs total)

  • 1 large onion, chopped

  • 3 carrots, diced

  • 3 celery stalks, diced

  • 4 cloves garlic, minced

  • 2 bay leaves

  • 1 tsp dried thyme (or 2–3 sprigs fresh)

  • 8 cups chicken or vegetable broth

  • 1–2 cups water (as needed)

  • Salt and black pepper to taste

  • Optional garnish: chopped parsley, a splash of vinegar, or hot sauce

Instructions

  1. Prep the beans: Drain and rinse the soaked beans.

  2. Cook the base: In a large soup pot or Dutch oven, add the ham hocks, broth, onions, carrots, celery, garlic, bay leaves, and thyme. Bring to a boil.

  3. Simmer: Reduce to low heat, cover, and simmer for 1 ½–2 hours, until beans are tender and ham is falling off the bone. Stir occasionally and add water if soup becomes too thick.

  4. Shred the ham: Remove ham hocks, discard skin and bones, shred the meat, and return it to the pot.

  5. Season and serve: Taste and adjust seasoning with salt, pepper, or vinegar. Serve hot with crusty bread.

Notes

  • If short on time, you can use canned navy beans (add during the last 30 minutes).

  • Soup thickens as it sits; add water/broth when reheating.

  • A ham bone or leftover holiday ham can be substituted for ham hocks.

Tips

  • For creamier texture, mash some beans against the side of the pot.

  • Add a pinch of smoked paprika for an extra smoky depth.

  • This freezes beautifully—portion into containers for meal prep.

  • A splash of apple cider vinegar or lemon juice brightens the flavors before serving.

Servings

  • Makes about 6–8 servings

Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 22g

  • Carbohydrates: 35g

  • Fiber: 10g

  • Fat: 9g

  • Saturated Fat: 3g

  • Sodium: 780mg

  • Sugars: 4g

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

Benefits

  • Protein-rich from beans and ham, aiding in muscle repair.

  • High in fiber for better digestion and satiety.

  • Heart-warming comfort food great for cold weather.

  • Budget-friendly and uses simple pantry staples.

  • Meal-prep friendly, as flavors deepen the next day.

Q&A

Q: Can I make this in a slow cooker?
A: Yes! Add all ingredients to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Q: Can I make it vegetarian?
A: Swap ham hock for smoked paprika, liquid smoke, or smoked salt, and use vegetable broth.

Q: How long does it keep?
A: Refrigerated up to 4 days, frozen up to 3 months.

Q: Do I need to soak the beans?
A: Overnight soaking reduces cooking time and improves digestion, but you can use the quick-soak method (boil 2 minutes, rest 1 hour).

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