Hearty Navy Bean and Ham Hock Soup

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Hearty Navy Bean and Ham Hock Soup

A classic, soul-warming soup made with tender navy beans, smoky ham hock, and aromatic vegetables. This is comfort food at its best—rich, filling, and even better the next day.

 Description

Hearty Navy Bean and Ham Hock Soup is a slow-simmered, old-fashioned recipe rooted in farmhouse and comfort cooking traditions. The ham hock infuses the broth with deep smoky flavor while the beans break down slightly, creating a naturally creamy texture without added cream. It’s budget-friendly, nutritious, and perfect for cold weather or meal prep.

 Ingredients

Main Ingredients

  • 1 lb (450 g) dried navy beans, rinsed and sorted

  • 1 large onion, chopped

  • 2 celery stalks, chopped

  • 2 carrots, peeled and chopped

  • 2 cloves garlic, minced

  • 1 smoked ham hock (about 1–1½ lb)

  • 8 cups chicken broth or water

  • 1 bay leaf

  • 1 tsp dried thyme

  • ½ tsp black pepper

  • Salt, to taste

Optional Add-Ins

  • 1 tsp smoked paprika

  • ½ tsp crushed red pepper flakes

  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Soak the Beans (Recommended)
    Place beans in a large bowl, cover with water by 2 inches, and soak overnight. Drain and rinse.

  2. Sauté the Vegetables
    In a large soup pot, sauté onion, celery, and carrots over medium heat for 5–7 minutes until softened. Add garlic and cook 30 seconds.

  3. Build the Soup
    Add soaked beans, ham hock, broth, bay leaf, thyme, and pepper. Bring to a boil.

  4. Simmer
    Reduce heat to low, cover, and simmer for 2 to 2½ hours, stirring occasionally, until beans are tender.

  5. Shred the Ham
    Remove ham hock, shred the meat, discard bone and excess fat, and return meat to the pot.

  6. Season & Finish
    Taste and adjust salt. Remove bay leaf. Garnish with parsley if desired.

Tips & Notes

  • No Soak Option: Add 30–40 minutes to cooking time.

  • Creamier Soup: Mash a cup of beans and stir back in.

  • Salt Later: Ham hock is salty—season at the end.

  • Slow Cooker: Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

  • Freezer Friendly: Freezes well up to 3 months.

 Servings

  • Serves: 6–8 people

  • Serving Size: ~1½ cups per serving

Nutritional Information (Approx. per serving)

  • Calories: 320

  • Protein: 22 g

  • Fat: 9 g

  • Carbohydrates: 38 g

  • Fiber: 10 g

  • Sodium: 680 mg

(Values vary based on ham hock size and broth used.)

 Health Benefits

  • High Protein: Supports muscle repair and satiety

  • Fiber-Rich: Promotes digestion and heart health

  • Minerals: Beans provide iron, magnesium, and potassium

  • Collagen Boost: Ham hock contributes natural gelatin for joint health

 Recipe Q & A

Q: Can I use canned beans instead of dried?
A: Yes—use 4 (15-oz) cans, drained and rinsed. Reduce liquid by 2 cups and simmer 45–60 minutes.

Q: What can replace ham hock?
A: Smoked turkey leg, ham shank, or diced smoked ham.

Q: Is this soup gluten-free?
A: Yes, as long as your broth is certified gluten-free.

Q: How long does it last in the fridge?
A: 4–5 days in an airtight container.

Q: Can I make it vegetarian?
A: Yes—omit ham hock and add smoked paprika, liquid smoke, and vegetable broth.

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