There are few dishes that embody comfort and tradition quite like a steaming bowl of navy bean and ham hock soup. This hearty and rustic soup is a staple in many kitchens, often associated with chilly evenings, cozy family dinners, and a sense of nostalgia. The combination of tender navy beans simmered slowly with smoky ham hocks creates a deep, satisfying flavor that warms you from the inside out. It’s a humble dish that transforms simple ingredients into something extraordinary, offering both nourishment and taste in every spoonful. Let’s walk through how to prepare this soul-warming soup, explore its variations, and uncover why it has remained a beloved recipe for generations.
Ingredients
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1 pound dried navy beans
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2 medium smoked ham hocks (about 1 ½ to 2 pounds total)
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1 large onion, chopped
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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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2 bay leaves
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1 teaspoon dried thyme (or a sprig of fresh thyme)
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½ teaspoon black pepper
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6 cups chicken broth (or water, for a lighter version)
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2 cups additional water (as needed for simmering)
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1 tablespoon olive oil or butter
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Salt, to taste
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Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Navy Beans
Rinse the dried navy beans thoroughly under cool water to remove any dust. Place them in a large bowl and cover with water, allowing them to soak overnight. This step softens the beans and reduces cooking time. If you’re short on time, you can use the quick-soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain before cooking.
Step 2: Build the Flavor Base
In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5–6 minutes until the vegetables begin to soften and release their natural sweetness. Stir in the garlic and cook for another minute, being careful not to let it burn.
Step 3: Add the Ham Hocks and Broth
Nestle the smoked ham hocks into the pot with the sautéed vegetables. Add the soaked navy beans, chicken broth, bay leaves, thyme, and black pepper. Pour in about 2 cups of additional water to ensure the beans and ham hocks are fully submerged. Bring everything to a gentle boil.
Step 4: Simmer Slowly
Reduce the heat to low, cover the pot partially, and allow the soup to simmer gently for 2–3 hours. Stir occasionally and check the liquid level; if it reduces too much, add a bit more water or broth. The slow cooking process is essential because it breaks down the collagen in the ham hocks, infusing the broth with a smoky richness while the beans become tender and creamy.
Step 5: Shred the Meat
Once the beans are tender and the ham hocks are falling apart, remove the hocks from the pot. Let them cool slightly, then shred the meat from the bones and discard the skin and excess fat. Return the shredded meat to the soup, stirring it in well. Taste and adjust the seasoning with salt if necessary.
Step 6: Serve and Enjoy
Ladle the soup into bowls, sprinkle with fresh parsley for a pop of color, and serve with crusty bread or cornbread on the side. The result is a bowl of hearty goodness that can stand alone as a meal or serve as a starter to a bigger spread.
Tips and Variations
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Using a Slow Cooker: This recipe adapts beautifully to a slow cooker. Simply add all the ingredients, set to low, and cook for 7–8 hours. The beans and ham will cook gently, making the process nearly effortless.
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For a Creamier Texture: Before serving, mash a portion of the beans against the side of the pot or use an immersion blender to partially puree the soup. This creates a creamier consistency without adding cream.
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Vegetable Additions: While the classic recipe is simple, you can enrich it with diced potatoes, parsnips, or even kale for extra nutrition and flavor.
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Seasoning Enhancements: A dash of smoked paprika or a pinch of red pepper flakes can add a smoky depth or gentle heat.
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Shortcuts: If you don’t have dried beans, canned navy beans can be used. Simply drain and rinse them, then reduce the simmering time to about 45 minutes.
