Few dishes warm the soul quite like a steaming bowl of Navy Bean and Ham Hock Soup. This timeless recipe is beloved for its rich flavor, humble ingredients, and nourishing qualities. Whether you’re using leftover ham or cooking from scratch, this soup is the perfect way to transform pantry staples into a satisfying meal.The secret? Slowly simmering smoky ham hocks with tender navy beans, aromatic vegetables, and herbs — resulting in a creamy, hearty broth that’s both rustic and deeply comforting.Ingredients1 large onion, chopped2 celery stalks, chopped2 cloves garlic, minced2 carrots, peeled and chopped1 pound dried navy beans, rinsed and soaked overnight1 or 2 smoked ham hocks8 cups water or low-sodium chicken broth1 bay leaf1 teaspoon dried thymeSalt and black pepper, to tasteFresh parsley, chopped (for garnish)InstructionsStep 1: Sauté the AromaticsIn a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant.Step 2: Add Beans, Ham Hocks, and BrothStir in the soaked navy beans, ham hocks, water or broth, bay leaf, and thyme. Bring to a gentle boil over medium-high heat.Step 3: Simmer Until TenderReduce the heat to low, cover partially, and simmer for 2 to 2½ hours. Stir occasionally and check the beans for doneness. They should be tender and creamy, and the ham should be falling off the bone.Step 4: Remove Ham Hocks and Shred MeatOnce the beans are soft, remove the ham hocks. Let them cool slightly, then shred the meat off the bone. Discard bones, skin, and excess fat. Return the shredded ham to the soup.Step 5: Season and ServeTaste the soup and season with salt and pepper as needed. Some ham hocks are salty, so adjust carefully. Serve hot, garnished with fresh parsley if desired.Tips for the Best Navy Bean and Ham SoupSoak your beans: Soaking the beans overnight ensures they cook evenly and helps reduce cooking time.Use meaty ham hocks: The more meat on your hocks, the richer your soup will be.No ham hock? You can substitute with diced smoked ham or leftover holiday ham.Thicker texture: Mash a few of the cooked beans with a spoon or blend a small portion of the soup and return it to the pot.Why You’ll Love This SoupPacked with protein and fiberBudget-friendly and freezer-friendlyPerfect for using leftover hamDeep, smoky flavor from slow simmeringComfort food that fills you up without feeling heavy
Hearty Navy Bean and Ham Hock Soup
