Hearty Navy Bean & Ham Hock Soup
Slow-cooked perfection with smoky ham hock, creamy navy beans, and rich broth — stick-to-your-ribs comfort food!
Ingredients:
-
1 lb dried navy beans, soaked overnight or quick-soaked
-
1–2 ham hocks (smoked, preferably)
-
1 tbsp olive oil or butter
-
1 medium onion, chopped
-
2–3 carrots, diced
-
2 celery stalks, diced
-
3 cloves garlic, minced
-
1 bay leaf
-
1/2 tsp thyme (dried)
-
6–8 cups chicken broth or water (or a mix)
-
Salt & black pepper to taste
-
Optional: a pinch of red pepper flakes for heat
-
Optional: fresh parsley for garnish
Instructions:
1. Prep the Beans (If Dry):
-
Overnight soak: Cover beans with water and soak overnight.
-
Quick soak: Boil beans in water for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain before using.
2. Sauté Veggies:
-
In a large soup pot or Dutch oven, heat olive oil over medium heat.
-
Sauté onion, carrot, and celery until softened (about 5–7 minutes).
-
Stir in garlic, thyme, and red pepper flakes if using. Cook 1 more minute.
3. Add the Goods:
-
Add soaked beans, ham hocks, bay leaf, and broth/water to the pot.
-
Bring to a boil, then reduce to a simmer. Cover loosely and cook for 2 to 2½ hours, until beans are tender and meat falls off the bone. Stir occasionally and add more broth/water as needed.
4. Finish the Soup:
-
Remove ham hocks. Let cool slightly, then shred meat from the bones and discard skin and bones.
-
Return meat to the soup.
-
Taste and season with salt & pepper. (Ham is salty, so taste before adding!)
5. Serve:
-
Ladle hot into bowls and garnish with chopped parsley or a splash of vinegar for brightness.
Great With:
-
Cornbread, crusty bread, or biscuits
-
A simple green salad
-
Or enjoy solo — it’s hearty enough!