Here’s a cozy, comforting recipe for Hearty Navy Bean and Ham Hock Soup — perfect for chilly days and packed with smoky, savory flavor.
🍲 Hearty Navy Bean and Ham Hock Soup
Ingredients:
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1 lb (450g) dried navy beans (or great northern beans), rinsed and picked over
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1 large smoked ham hock
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1 large onion, diced
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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 (1.5 liters) chicken or vegetable broth (plus water as needed)
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2 bay leaves
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1 tsp dried thyme
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Salt and black pepper, to taste
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2 tbsp olive oil or butter
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Optional: chopped fresh parsley for garnish
Instructions:
1. Soak the Beans (optional but recommended)
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Place navy beans in a large bowl, cover with water by several inches, and soak overnight.
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Drain and rinse before cooking. (For a quicker method, do a quick soak: boil beans for 2 minutes, remove from heat, cover and let sit for 1 hour.)
2. Sauté Veggies
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In a large pot, heat olive oil or butter over medium heat.
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Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
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Add garlic and cook for another minute.
3. Add Ham Hock and Beans
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Add drained beans, smoked ham hock, bay leaves, thyme, and broth to the pot.
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Add enough water to cover everything by about 1 inch if needed.
4. Simmer
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Bring to a boil, then reduce heat to low and cover partially.
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Simmer for 2 to 3 hours, until beans are tender and the meat is falling off the bone. Stir occasionally and add more water or broth if needed.
5. Remove Ham Hock and Shred Meat
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Take out the ham hock, shred the meat (discard bone, fat, and skin), and return the meat to the soup.
6. Season & Serve
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Remove bay leaves.
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Season soup with salt and pepper to taste.
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Garnish with fresh parsley if desired.
Tips:
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For thicker soup, mash some of the beans with a spoon or use an immersion blender on a portion of the soup.
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Serve with crusty bread or cornbread.
