Classic Navy Bean Soup with Smoked Ham Hock
Make this hearty navy bean soup using a smoked ham hock for deep, comforting flavor. This recipe delivers an old-fashioned bowl of comfort perfect for cold weather.
- Prep Time: 20 min
- Cook Time: 2 hr 30 min
- Total Time: 2 hr 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound dried navy beans, rinsed and picked over
- 8 cups water or low-sodium chicken broth
- 1 smoked ham hock (about 1 pound)
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt (adjust to taste based on ham saltiness)
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar (optional, for brightness)
Instructions
- Soak the navy beans overnight in water, or use a quick soak method (cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour). Drain and rinse the beans before use.
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for 1 minute until fragrant.
- Add the drained navy beans, ham hock, water or broth, bay leaf, salt, and pepper to the pot.
- 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 very tender. Stir occasionally to prevent sticking.
- Remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone and discard the bone and bay leaf. Return the shredded ham meat to the soup.
- If you prefer a creamier texture, remove about 1 cup of the soup solids and liquid, blend until smooth, and stir the puree back into the pot.
- Stir in the apple cider vinegar, if using. Taste and adjust salt and pepper as needed. Serve hot.
Notes
- For a quick weeknight soup, you can use 2 cans (15 ounces each) of rinsed and drained navy beans, reducing the cooking time significantly. Add them in the last 30 minutes of simmering.
- If you do not have a ham hock, use 1/2 cup of diced smoked ham or a leftover ham bone for flavor.
- This soup freezes well. Cool completely before transferring to airtight containers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 15
- Protein: 22
- Cholesterol: 25