Hearty Navy Bean and Ham Hock Soup


(Serves 6–8)

For the Soup:

  • 1 lb dried navy beans (or small white beans), rinsed and soaked overnight
  • 1 large smoked ham hock (about 1 lb)
  • 8 cups water or chicken/vegetable broth
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Salt and black pepper, to taste
  • Optional: 1 teaspoon smoked paprika for extra depth

Optional Garnish:

  • Fresh parsley, chopped
  • Crusty bread or cornbread for serving

Step-by-Step Instructions

1. Prep the Beans

  1. Rinse the navy beans under cold water and pick out any debris.
  2. Soak the beans overnight in a large bowl of water (enough to cover them by 2 inches). Alternatively, use the quick-soak method: bring the beans to a boil in a pot of water for 2 minutes, then let them sit, covered, for 1 hour.
  3. Drain and set aside.

2. Sauté the Vegetables

  1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Simmer the Soup

  1. Add the soaked beans, ham hock, water (or broth), bay leaf, thyme, and optional smoked paprika to the pot.
  2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2–2.5 hours, or until the beans are tender and the ham hock is falling apart.
  3. Stir occasionally and skim off any foam that rises to the surface during cooking.

4. Shred the Ham

  1. Once the ham hock is tender, remove it from the pot and let it cool slightly.
  2. Pull the meat off the bone, discarding any fat, skin, or bones. Chop the meat into bite-sized pieces and return it to the pot.

5. Season and Serve

  1. Taste the soup and adjust the seasoning with salt, black pepper, and additional herbs if needed.
  2. Remove the bay leaf before serving.
  3. Ladle the soup into bowls and garnish with fresh parsley if desired.

Tips for Success

  • Soaking Matters: Soaking the beans reduces cooking time and helps them cook more evenly.
  • Use Quality Ham Hocks: Smoked or cured ham hocks add the most flavor to the broth.
  • Freeze for Later: This soup freezes beautifully! Store leftovers in airtight containers for up to 3 months.
  • Add Greens: Stir in a handful of spinach or kale during the last 10 minutes of cooking for added nutrition.

Why This Recipe Works

This Navy Bean and Ham Hock Soup combines simple, wholesome ingredients into a dish that’s both satisfying and nourishing. The slow simmer allows the flavors to meld together, creating a rich, smoky broth that’s complemented by the creamy texture of the beans. Whether served as a main course or paired with crusty bread, this soup delivers big on comfort and flavor.

Conclusion: A Bowl of Comfort

Whether you’re looking for a hearty meal to feed your family, a way to use up pantry staples, or simply a cozy dish to enjoy on a cold day, this Navy Bean and Ham Hock Soup is sure to delight. Its rich flavors, creamy texture, and nourishing ingredients make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can adapt it to suit any taste or occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this comforting soup might just inspire others to try it too! 🍲✨


 

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