Hearty Navy Bean and Ham Hock Soup

 

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.

Ingredients

• 1 large onion, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and chopped

• 1 pound dried navy beans, rinsed and soaked overnight

• 1 or 2 smoked ham hocks

• 8 cups water or low-sodium chicken broth

• 1 bay leaf

• 1 teaspoon dried thyme

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Aromatics

In 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 Broth

Stir 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 Tender

Reduce 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 Meat

Once 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 Serve

Taste 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 Soup

• Soak 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 Soup

• Packed with protein and fiber

• Budget-friendly and freezer-friendly

• Perfect for using leftover ham

• Deep, smoky flavor from slow simmering

• Comfort food that fills you up without feeling heavy