🥣 Hearty Navy Bean and Ham Hock Soup
A classic, comforting Navy Bean and Ham Hock Soup made with tender white beans, smoky ham hocks, carrots, celery, onion, and herbs. It’s hearty, flavorful, budget-friendly, and perfect for a cozy family dinner.
Prep Time: 15 minutes (+ overnight soaking)
Cook Time: 1½–2½ hours
Servings: 6–8
Difficulty: Easy
🛒 Ingredients
- 2 lbs smoked ham hocks
- 1 lb dried navy beans or small white beans, soaked overnight
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 1–2 tablespoons olive oil, optional
👩🍳 Instructions
1. Prepare the beans
Rinse the dried beans thoroughly and remove any damaged beans or debris. Soak overnight in plenty of water. Drain and rinse before cooking.
2. Sauté the vegetables
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Add the ham and beans
Add the soaked and drained beans, smoked ham hocks, and chicken broth to the pot.
Stir in the thyme, black pepper, and bay leaf.
4. Simmer
Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer gently for about 1½–2½ hours, or until the beans are tender and the ham is very soft.
Stir occasionally and add a little water or broth if the soup becomes too thick.
5. Remove and shred the ham
Remove the ham hocks and place them on a plate. Once cool enough to handle, remove the meat from the bones and discard the bones, skin, and excess fat.
Return the shredded ham to the soup.
6. Adjust the consistency
For a thicker, creamier soup, mash some of the beans against the side of the pot with a spoon or potato masher. Stir well.
7. Season and serve
Remove the bay leaf. Taste and add salt as needed—the smoked ham and chicken broth can already be quite salty.
Serve hot with crusty bread, cornbread, or biscuits.
⭐ Helpful Tips
- Don’t add salt too early: smoked ham hocks can add plenty of salt as they cook.
- For extra flavor, use low-sodium chicken broth so you can control the seasoning.
- If using unsoaked beans, expect the cooking time to be longer, usually around 2–3 hours.
- The soup becomes even more flavorful after resting overnight in the refrigerator.
- Store leftovers in an airtight container for 3–4 days in the refrigerator.
🍽️ Serving Idea
Ladle the soup into deep bowls and top with plenty of tender ham and beans. Serve alongside warm crusty bread for a satisfying, old-fashioned comfort meal.