Here’s a cozy, Hearty Navy Bean and Ham Hock Soup — rich, smoky, and deeply satisfying. This old-fashioned favorite is perfect for chilly days, made with tender navy beans, meaty ham hocks, and a flavorful broth that tastes even better the next day.
🍲 Hearty Navy Bean and Ham Hock Soup
🕒 Prep Time: 20 min | Cook Time: 2.5–3 hours (stovetop)
Serves: 6–8
Also great in the slow cooker or Instant Pot — instructions below.
🍴 Ingredients:
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1 lb (450g) dried navy beans, rinsed and sorted
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1–2 smoked ham hocks (or leftover ham bone)
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 bay leaf
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1 tsp dried thyme (or 1 tbsp fresh)
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6 cups (1.5 L) low-sodium chicken broth (or water + bouillon)
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Salt and black pepper, to taste
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Optional: pinch of crushed red pepper flakes, parsley for garnish
🔪 Instructions (Stovetop):
1. Soak the Beans (Optional but recommended for faster, more even cooking):
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Soak beans overnight in cold water, or do a quick soak:
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Boil beans in water for 2 minutes, turn off heat, cover, and soak 1 hour. Drain before using.
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2. Sauté Aromatics:
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In a large pot or Dutch oven, heat 1 tbsp oil over medium heat.
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Sauté onions, carrots, and celery until softened (about 5 minutes).
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Add garlic and cook 1 minute more.
3. Add Everything In:
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Stir in soaked beans, ham hocks, broth, bay leaf, thyme, and pepper.
4. Simmer Low & Slow:
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Bring to a gentle boil, then reduce heat to low. Cover and simmer 2.5 to 3 hours, until beans are tender and meat falls off the bone. Stir occasionally and add water if needed.
5. Finish:
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Remove ham hocks. Shred meat, discard bones and skin, then return meat to the pot.
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Taste and adjust seasoning. (Add salt after cooking — ham can be salty.)
6. Serve:
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Ladle into bowls and top with fresh parsley, black pepper, or a drizzle of olive oil.
🍽️ Serving Ideas:
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Crusty bread or cornbread
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A side salad or pickled onions for brightness
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Splash of vinegar or hot sauce for zip
🔄 Variations & Tips:
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No ham hock? Use diced smoked ham or leftover holiday ham instead.
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Creamier texture? Use an immersion blender to partially blend the soup.
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More veggies? Add spinach, kale, or diced potatoes.
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Want smoky flavor without pork? Add smoked paprika and use vegetable broth.
🐢 Slow Cooker Version:
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Add everything (except salt) to slow cooker.
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Cook on Low for 8–10 hours or High for 5–6 hours.
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Shred ham, return to soup, and season to taste.
⚡ Instant Pot Version:
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No need to soak beans.
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Use sauté mode for veggies, then add all ingredients.
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Cook on High Pressure for 40–45 minutes. Natural release 15–20 minutes.
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Shred ham and stir in before serving.
Would you like this soup with a spicy twist or a vegetarian adaptation?
