Here’s a warm, comforting recipe for Hearty Navy Bean and Ham Hock Soup — perfect for chilly days or a filling family meal.
🥣 Hearty Navy Bean and Ham Hock Soup
🛒 Ingredients (Serves 6–8)
- 1 lb (450 g) dried navy beans, soaked overnight and drained
- 1 smoked ham hock (about 1–1.5 lbs / 450–700 g)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups (1.5 L) chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional garnish: chopped fresh parsley
👩🍳 Instructions
1️⃣ Prepare the Beans
- Rinse soaked navy beans and set aside.
2️⃣ Sauté Vegetables
- In a large soup pot, heat a little oil over medium heat.
- Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
- Add garlic and cook another 1–2 minutes.
3️⃣ Cook the Soup
- Add soaked beans, ham hock, broth, bay leaves, and thyme.
- Bring to a boil, then reduce heat and simmer 1.5–2 hours, until beans are tender and ham is falling off the bone.
4️⃣ Finish
- Remove ham hock, shred the meat, and discard the bone and skin.
- Return shredded ham to the soup.
- Season with salt and pepper to taste.
5️⃣ Serve
- Ladle hot soup into bowls.
- Garnish with fresh parsley if desired.
- Serve with crusty bread for a complete meal.
💡 Tips
- Quick soak option: Boil beans 2 minutes, remove from heat, cover 1 hour.
- Thicker soup: Mash a portion of beans against the pot sides before adding ham back.
- Flavor boost: Add a splash of apple cider vinegar at the end to brighten flavors.
If you want, I can also give a slow-cooker version where the soup cooks all day with minimal effort, making it even more tender and flavorful.
Do you want me to do that?