Here’s a classic and comforting Hearty Navy Bean and Ham Hock Soup recipe — rich with smoky flavor, loaded with tender beans, and perfect for chilly nights or meal prepping. It’s economical, full of protein, and deeply satisfying.
🥣 Hearty Navy Bean and Ham Hock Soup
🍽️ Servings: 6–8
⏱️ Time: ~2.5–3 hours (or overnight soak + 2 hours cook)
🫛 Flavor: Smoky, savory, rustic, and deeply satisfying
📝 Ingredients
🔹 Beans & Meat:
- 1 lb (about 2 cups) dried navy beans, rinsed and sorted
- 1–2 smoked ham hocks (about 1–1.5 lbs)
- 6 cups low-sodium chicken broth (or water)
- 2 cups water (add more as needed)
🔹 Vegetables & Aromatics:
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- ½ tsp dried thyme
- Salt & black pepper, to taste
- Optional: pinch of crushed red pepper flakes
🔹 Optional Add-ins:
- 1 tbsp apple cider vinegar (for brightness at the end)
- 1–2 cups chopped leftover ham or cooked bacon (for more meaty texture)
👨🍳 Instructions
Step 1: Soak the Beans
- Overnight soak: Place beans in a bowl with enough water to cover by 2 inches. Let sit overnight. Drain before using.
- Quick soak (optional): Boil beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain.
You can also use canned navy beans (2–3 cans, drained), but reduce simmer time to 45–60 minutes and skip soaking.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onions, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in garlic, thyme, bay leaf, and pepper flakes. Cook for another minute.
Step 3: Simmer the Soup
- Add soaked beans, ham hocks, broth, and water to the pot.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours, or until beans are tender and ham is falling off the bone.
- Stir occasionally and add more water or broth as needed.
Step 4: Finish the Soup
- Remove ham hocks and bay leaf.
- Shred the meat off the bones (discard skin and fat), then return the meat to the soup.
- Taste and adjust seasoning — add salt, pepper, and a splash of apple cider vinegar for brightness, if desired.
- Simmer uncovered for 10–15 more minutes to thicken.
Step 5: Serve
- Ladle into bowls and serve with:
- Crusty bread, cornbread, or biscuits
- A dash of hot sauce or fresh herbs (parsley or thyme)
🧠 FAQs
❓ Can I use canned beans instead of dried?
Yes! Use 2–3 (15 oz) cans of drained navy beans. Cut simmer time to ~45 minutes since they’re already soft.
❓ What if I don’t have ham hocks?
Try:
- Smoked turkey legs or wings
- Leftover ham bones
- Bacon (for flavor, but less collagen)
❓ Can I make it in a slow cooker?
Yes!
- Sauté the vegetables first (optional but adds flavor).
- Add everything to your crockpot (low for 8 hours or high for 4–5).
- Remove hocks, shred meat, return to pot.
❓ Can I freeze it?
Absolutely. It freezes very well for up to 3 months. Let cool, portion into containers, and freeze.
❓ Is it gluten-free?
Yes — just make sure your broth and seasonings are certified gluten-free.
Would you like a printable version, instant pot directions, or a vegan smoky bean soup variation?