Hearty Navy Bean and Ham Hock Soup: Comfort in a Bowl
There’s nothing quite like a steaming bowl of Navy Bean and Ham Hock Soup to warm your soul and satisfy your hunger. This classic, comforting dish is rooted in tradition, rich in flavor, and perfect for cozy nights, family dinners, or even meal prepping for the week ahead.
With tender beans, smoky ham hocks, and aromatic vegetables simmered to perfection, this soup proves that the simplest ingredients often make the most memorable meals.
Why You’ll Love This Soup
Hearty and filling: Packed with protein and fiber, it’s a complete meal in one pot.
Budget-friendly: Uses affordable pantry staples and leftover ham or ham hocks.
Nutrient-rich: Navy beans are full of plant-based protein, iron, and folate.
Deep, smoky flavor: Thanks to the slow-simmered ham hock, every spoonful is rich and savory.
Whether you grew up eating this soup or you’re trying it for the first time, it’s sure to become a repeat favorite.
Ingredients You’ll Need
1 lb dried navy beans (soaked overnight or quick-soaked)
1–2 smoked ham hocks (or leftover ham bone)
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 bay leaf
6–8 cups water or low-sodium chicken broth
Salt and black pepper to taste
Optional: fresh thyme, parsley, or a splash of vinegar for brightness
How to Make Navy Bean and Ham Hock Soup
Prep the beans: Rinse and soak the navy beans overnight, or use the quick-soak method (boil for 2 minutes, then soak for 1 hour). Drain and set aside.
Sauté the aromatics: In a large soup pot, heat a little oil and sauté the onion, carrot, celery, and garlic until soft and fragrant—about 5 minutes.
Add the ham hock and beans: Stir in the ham hock, navy beans, bay leaf, and enough water or broth to cover everything by about an inch.
Simmer low and slow: Bring to a boil, then reduce heat and simmer covered for 2 to 2.5 hours, or until beans are tender and flavors are deeply developed.
Shred the meat: Remove the ham hock, shred the meat off the bone, and return it to the pot. Discard the bones and any excess fat.
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