🥣 Hearty Navy Bean and Ham Hock Soup
Ingredients:
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1 lb dried navy beans (or great northern beans), rinsed and sorted
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1 large smoked ham hock
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1 medium onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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6 cups chicken or vegetable broth
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2 cups water (more if needed)
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2 bay leaves
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1 tsp dried thyme
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Salt and pepper, to taste
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2 tbsp olive oil or butter
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Fresh parsley, chopped (for garnish)
Instructions:
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Soak beans (optional but recommended):
Soak beans overnight or use quick-soak method: boil beans for 5 minutes, then let sit, covered, for 1 hour. Drain. -
Sauté veggies:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, celery and cook until softened (about 5-7 minutes). Add garlic and cook for another minute. -
Add ham hock and beans:
Add ham hock, soaked beans, broth, water, bay leaves, and thyme to the pot. -
Simmer:
Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours — until beans are very tender and the ham hock meat is falling off the bone. -
Remove ham hock:
Take out the ham hock and shred the meat, discarding bone and fat. Return shredded meat to the soup. -
Season:
Taste and add salt and pepper as needed. -
Serve:
Ladle soup into bowls and garnish with fresh parsley.
Tips:
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If you want a thicker soup, mash a cup of beans against the side of the pot and stir back in.
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For extra smoky flavor, add a splash of liquid smoke or smoked paprika.
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This soup freezes well — perfect for batch cooking.
Want a pressure cooker version or a vegetarian navy bean soup?
