Hearty Navy Bean and Ham Hock Soup

Here’s a full, detailed recipe for Hearty Navy Bean and Ham Hock Soup—classic, comforting, and filling. 🍲

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Hearty Navy Bean and Ham Hock Soup

Serves

6–8 people

Prep Time

15 minutes (plus soaking time)

Cook Time

2½–3 hours

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Ingredients

Main

• 1 lb (about 2 cups) dried navy beans

• 2 smoked ham hocks (or 1 very large one)

• 8 cups water or low-sodium chicken broth

• 1 tbsp olive oil (optional, for sautéing)

Vegetables & Aromatics

• 1 large onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

Seasonings

• 2 bay leaves

• 1 tsp dried thyme (or 1 tbsp fresh)

• ½–1 tsp black pepper (to taste)

• Salt, to taste (add near the end)

• Optional: ½ tsp smoked paprika or ground white pepper

Optional Add-Ins

• 1 cup diced potatoes

• 1 cup chopped kale or spinach (added at the end)

• Chopped fresh parsley for garnish

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Directions

Step 1: Soak the Beans (Important)

1. Rinse navy beans under cold water and remove any debris.

2. Place beans in a large bowl and cover with 2–3 inches of water.

3. Soak overnight (8–12 hours).

   • Quick soak option: Boil beans for 2 minutes, remove from heat, cover, and soak for 1 hour.

4. Drain and rinse beans before cooking.

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Step 2: Build the Flavor Base

1. Heat olive oil in a large soup pot or Dutch oven over medium heat.

2. Add onion, carrots, and celery.

3. Cook for 5–7 minutes, stirring occasionally, until softened.

4. Add garlic and cook 30 seconds until fragrant.

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Step 3: Simmer the Soup

1. Add soaked beans, ham hocks, bay leaves, thyme, and pepper.

2. Pour in water or broth until everything is fully covered.

3. Bring to a gentle boil, then reduce to a low simmer.

4. Cover partially and simmer for 2 to 2½ hours, stirring occasionally.

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Step 4: Remove Ham Hocks

1. When beans are tender, remove ham hocks from the pot.

2. Let cool slightly, then:

   • Remove meat from bones

   • Discard skin, fat, and bones

   • Chop or shred meat

3. Return meat to the soup.

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Step 5: Finish & Season

1. Remove bay leaves.

2. Taste and add salt as needed (ham is salty, so add carefully).

3. If soup is too thick, add more broth or water.

4. Simmer uncovered 15–20 minutes more for flavor blending.

5. Add greens (if using) in the last 5 minutes.

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Serving Suggestions

• Serve hot with crusty bread, cornbread, or crackers

• Garnish with fresh parsley or cracked black pepper

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Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months

• Soup thickens as it sits—add water or broth when reheating

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Tips for Best Results

• For creamier soup, mash some beans against the side of the pot.

• Smoked ham hocks give the best flavor, but smoked turkey legs work too.

• This soup tastes even better the next day!