Hearty Navy Bean and Ham Hock Soup

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 1½–2 hours (stovetop)

Ingredients

• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 1 lb dried navy beans, rinsed (or 3 cups cooked)
• 1 smoked ham hock (or 2 cups cooked ham pieces)
• 6–7 cups water or low-sodium chicken broth
• 1 bay leaf
• ½ teaspoon black pepper
• Salt to taste (add at the end — ham hocks are salty)
• Optional:
  • ½ teaspoon dried thyme
  • 1 teaspoon paprika
  • Fresh parsley for garnish

Instructions

1. Prepare the Beans (if using dried)

Quick soak method:

1. Place navy beans in a pot, cover with water, and bring to a boil.
2. Boil 2 minutes, turn off heat, cover, and let sit 1 hour.
3. Drain and rinse.
   (You can also soak overnight if preferred.)

2. Sauté the Vegetables

1. In a large soup pot, heat a little oil over medium heat.
2. Add the chopped onion, celery, and carrots.
3. Cook 5–6 minutes until softened.
4. Add garlic and sauté 30 seconds until fragrant.

3. Build the Soup

1. Add soaked beans to the pot.
2. Place the smoked ham hock on top.
3. Pour in water or broth (enough to fully cover everything).
4. Add bay leaf, black pepper, and thyme/paprika if using.
5. Bring to a boil, then reduce heat to low.
6. Cover and simmer 1½–2 hours, stirring occasionally.
   • Beans should be tender.
   • Ham hock meat should fall off the bone.

4. Finish the Soup

1. Remove the ham hock from the pot.
2. Shred the meat off the bone and return it to the soup.
3. Discard bone and fat.
4. Taste and adjust seasoning — add salt only if needed.
5. Simmer 10 more minutes to blend flavors.

5. Serve

Ladle into bowls and garnish with parsley if desired.
Serve with crusty bread, cornbread, or a simple green salad.

Tips for the Best Bean Soup

• If soup becomes too thick, add a splash of broth or water.
• For extra creaminess, mash a few beans in the pot and stir.
• Add a diced potato for extra heartiness.
• This soup gets even better the next day!