Hearty Navy Bean and Ham Hock Soup
Ingredients
- 1 lb (about 2 cups) dried navy beans
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1–2 smoked ham hocks (about 1½–2 lbs total)
- 8 cups low-sodium chicken broth (or water, or a mix)
- 1 bay leaf
- ½ tsp dried thyme (or 1 tsp fresh)
- ¼ tsp black pepper (plus more to taste)
- Salt, to taste (add near the end)
- Optional garnish: chopped fresh parsley or a dash of hot sauce
Instructions
- Soak the Beans (Optional but Recommended)
- Rinse the navy beans and pick out any debris.
- For overnight soak: Cover beans with water (about 2 inches above beans) and let soak overnight, then drain and rinse.
- For quick soak: Place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.
- Sauté Aromatics
- In a large soup pot or Dutch oven, heat a little oil or butter over medium heat.
- Add chopped onion, celery, and carrots. Cook about 5 minutes, until vegetables begin to soften.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add Ham Hocks and Seasonings
- Add the ham hocks to the pot along with the soaked beans, chicken broth, bay leaf, thyme, and black pepper.
- Bring to a boil, then reduce heat to low.
- Simmer
- Cover and simmer gently for 1½ to 2 hours, stirring occasionally, until beans are tender and ham hocks are falling apart.
- If soup becomes too thick, add more broth or water as needed.
- Remove Ham Hocks and Shred Meat
- Remove ham hocks from the pot. When cool enough to handle, pull off the meat, discarding bones, skin, and excess fat.
- Shred the ham and return it to the pot.
- Season and Serve
- Taste and adjust seasoning with salt and additional pepper as needed.
- Remove bay leaf before serving.
- Garnish with chopped parsley or a splash of hot sauce if desired.
Serving Suggestions
Serve with:
- Warm cornbread or crusty bread
- A simple green salad or coleslaw
- Pickles for a tangy contrast