Hearty Navy Bean and Ham Hock Soup

Here’s a classic, hearty Navy Bean & Ham Hock Soup—comforting, filling, and great for cold days. This version is detailed and beginner-friendly.

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🥣 Hearty Navy Bean and Ham Hock Soup

⏱ Time

• Prep: 15 minutes
• Cook: 2½–3 hours
• Serves: 6–8

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🛒 Ingredients

• 1 lb (about 2 cups) dried navy beans
• 2 smoked ham hocks (or 1 very large one)
• 1 tbsp olive oil (optional but helpful)
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3–4 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh)
• ½ tsp black pepper (adjust later)
• 8 cups water or low-sodium chicken broth
• Salt, to taste (add at the end)
• Optional:
  • ½ tsp smoked paprika
  • 1 tsp fresh parsley, chopped (for serving)

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🧼 Step 1: Prepare the Beans

1. Place the navy beans in a large bowl.
2. Rinse and remove any small stones or damaged beans.
3. Cover with plenty of water (2–3 inches above beans).
4. Soak overnight (8–12 hours).
5. Drain and rinse before cooking.

Shortcut: If you forgot to soak, you can do a quick soak—boil beans for 2 minutes, turn off heat, cover, and let sit for 1 hour.

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🍲 Step 2: Build the Soup Base

1. Heat a large heavy pot or Dutch oven over medium heat.
2. Add olive oil (optional).
3. Add onion, carrots, and celery.
4. Cook for 5–7 minutes, stirring occasionally, until softened.
5. Add garlic and cook 30 seconds until fragrant.

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🥓 Step 3: Add Beans & Ham Hocks

1. Add soaked beans to the pot.
2. Nestle the ham hocks into the beans.
3. Add bay leaves, thyme, black pepper, and smoked paprika (if using).
4. Pour in water or broth—everything should be fully covered.

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🔥 Step 4: Simmer Slowly

1. Bring soup to a gentle boil.
2. Reduce heat to low.
3. Cover slightly and simmer for 2–2½ hours, stirring occasionally.
4. Beans should be very tender, and the soup will thicken naturally.

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🍖 Step 5: Remove Ham Hocks

1. Carefully remove ham hocks from the pot.
2. Let them cool slightly.
3. Remove meat from bones; discard bones and excess fat.
4. Chop or shred the meat.
5. Return meat to the soup.

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🧂 Step 6: Final Seasoning

1. Remove bay leaves.
2. Taste the soup.
3. Add salt only now—ham hocks are salty, so go slowly.
4. Simmer uncovered another 10–15 minutes to blend flavors.

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🍽 Serve

• Ladle hot into bowls
• Garnish with chopped parsley if desired
• Serve with crusty bread or cornbread

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🧊 Storage Tips

• Refrigerator: up to 4 days
• Freezer: up to 3 months
  (Soup thickens when cold—add water or broth when reheating.)