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Hearty Navy Bean Soup with Smoked Ham Hock

A close-up of a white bowl filled with hearty navy bean soup, topped with shredded meat and diced carrots.
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Make this classic, hearty navy bean soup using a smoked ham hock for deep, comforting flavor. This recipe delivers a wholesome meal perfect for chilly days.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock (about 1 to 1.5 pounds)
  • 8 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • Salt, to taste (use sparingly due to ham salt content)

Instructions

  1. If using dried beans, soak the navy beans overnight in water, then drain them. If you need a quicker method, cover the beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour, then drain.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the soaked and drained navy beans, ham hock, water or broth, thyme, rosemary, bay leaf, and black pepper to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the beans are completely tender. Stir occasionally to prevent sticking.
  6. Once the beans are soft, remove the ham hock from the pot. Discard the bone and any excess fat. Shred the meat from the hock and return the meat to the soup. Remove and discard the bay leaf.
  7. Taste the soup and add salt if needed. Remember the ham hock adds significant saltiness.
  8. For a thicker soup, mash about 1 cup of the beans against the side of the pot or use an immersion blender briefly to partially blend the soup.
  9. Simmer uncovered for another 10 minutes to allow the flavors to meld. Serve hot.

Notes

  • For a slow cooker method, combine all ingredients (except salt) in the slow cooker. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Remove the ham hock before serving.
  • If you do not have a ham hock, substitute with 1 cup of diced smoked ham or 1/2 cup of bacon, cooked before adding vegetables.
  • This soup freezes well. Cool completely before transferring to airtight containers.

Nutrition

Find it online: https://pureplatepath.com/hearty-navy-bean-soup-classic-comfort-bowl/