Hearty Navy Bean and Ham Hock Soup

Hearty Navy Bean and Ham Hock Soup

Prep Time: 15 mins (plus overnight soak) | Cook Time: 2-3 hours | Total Time: 2½-3½ hours
Servings: 6-8

This classic, comforting soup is rich, smoky, and packed with flavor from tender navy beans and a meaty ham hock. Perfect for chilly days!

Ingredients:

• 1 lb (2 cups) dried navy beans, picked over and rinsed

• 1 large meaty ham hock (or 2 small)

• 1 tbsp olive oil or butter

• 1 large onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 6 cups chicken or vegetable broth (plus more as needed)

• 2 bay leaves

• 1 tsp dried thyme

• ½ tsp black pepper

• Salt to taste (ham hock adds saltiness)

• 1 tbsp apple cider vinegar (brightens flavor)

• Optional: 1 cup diced ham (for extra meatiness)

• Optional garnish: Chopped fresh parsley or green onions

Instructions:

1. Soak the beans (Overnight Method):

   • Place beans in a large bowl and cover with 3 inches of cold water. Soak overnight (8-12 hours). Drain and rinse before using.

   • Quick Soak Alternative: Boil beans in water for 2 minutes, then cover and let sit for 1 hour. Drain and rinse.

2. Sauté the aromatics:

   • In a large pot or Dutch oven, heat oil over medium heat. Add onion, carrots, and celery; cook until softened (5-7 mins).

   • Stir in garlic and cook for 1 minute until fragrant.

3. Simmer with ham hock:

   • Add soaked beans, ham hock, broth, bay leaves, thyme, and pepper. Bring to a boil, then reduce heat to low.

   • Cover and simmer for 1½-2½ hours, stirring occasionally, until beans are tender. (Add more broth if needed.)

4. Shred the meat:

   • Remove ham hock and let cool slightly. Shred meat off the bone, discarding fat and skin. Return meat to the pot.

   • For extra ham flavor, stir in diced ham (optional).

5. Season & finish:

   • Discard bay leaves. Stir in apple cider vinegar and adjust salt/pepper to taste.

   • For a thicker soup, mash some beans with a spoon.

6. Serve:

   • Ladle into bowls and garnish with fresh parsley or green onions.

   • Pairs well with: Cornbread, crusty bread, or a simple salad.

Tips:

• Smoky flavor boost: Add a pinch of smoked paprika or a dash of liquid smoke.

• Slow cooker option: Sauté veggies first, then cook on LOW for 7-8 hours.

• Leftovers: Tastes even better the next day! Store in the fridge for up to 4 days or freeze for 3 months.

This Navy Bean and Ham Hock Soup is the ultimate comfort food—creamy, hearty, and full of old-fashioned goodness. Enjoy!

Would you like any adjustments, like a quicker version or vegetarian alternative? 😊