Introduction
Hearty Navy Bean and Ham Hock Soup is a classic comfort dish that has been loved for generations. Slow-cooked ham hocks release rich, smoky flavor that infuses tender navy beans with depth and warmth. This soup is perfect for cold days, meal prep, or whenever you want a rustic, homestyle dish that feels both nourishing and satisfying.
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Ingredients
Primary Ingredients
1 pound dried navy beans, rinsed and sorted
1 to 2 smoked ham hocks
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 to 4 garlic cloves, minced
8 cups water or low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon black pepper
Salt to taste (add at the end)
Optional Add-ins
1 potato, diced
1 teaspoon smoked paprika
Fresh parsley for garnish
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Instructions
1. Rinse navy beans thoroughly and remove any debris. Soaking overnight is optional but recommended for faster cooking.
2. Place the ham hocks in a large pot or Dutch oven. Add water or broth. Bring to a boil, then reduce to a simmer.
3. Add onion, carrots, celery, garlic, bay leaves, thyme, and pepper.
4. Add the beans and stir.
5. Simmer uncovered or partially covered for 2 to 3 hours, stirring occasionally until beans are tender and the meat easily pulls away from the bone.
6. Remove ham hocks from the pot. Shred the meat, discarding skin and bones, and return the meat to the soup.
7. Taste and add salt as needed.
8. If the soup is too thick, add a little more broth or water. If it is too thin, continue simmering until desired consistency is reached.
9. Remove bay leaves before serving.
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Description
This soup is thick, wholesome, and layered with smoky ham flavor that slowly permeates each bean. The vegetables melt into the broth, helping create a silky, hearty texture. The shredded ham adds richness, while the beans make the soup naturally creamy without the need for dairy. It is a simple, rustic dish that brings warmth to the table with every bowl.
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Tips
For a creamier texture, mash a portion of the cooked beans and stir them back into the pot.
If you prefer a stronger smoky flavor, add an extra ham hock or a small piece of smoked turkey.
Add salt only after the beans are cooked, as ham hocks can make the broth salty during simmering.
Stir occasionally near the end of cooking to prevent sticking as the soup thickens.
Leftovers taste even better the next day as the flavors deepen.
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Variations
Vegetable Boost: Add kale, spinach, or diced tomatoes in the last 20 minutes of cooking.
Spicy Version: Stir in red pepper flakes, cayenne, or diced jalapeños.
Herb Variation: Swap thyme for rosemary or add Italian seasoning.
Turkey Version: Substitute ham hocks with smoked turkey wings or legs.
Slow Cooker: Cook on low for 8 to 10 hours or high for 4 to 5 hours.
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Correction
If the soup turns out too salty, add more water or broth and a peeled potato during simmering, then remove the potato before serving. If it is too thin, keep simmering uncovered. If the beans remain hard, continue cooking and ensure no acidic ingredients (like tomatoes or vinegar) were added early, as they can slow down bean softening.
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Enjoy
Serve this Hearty Navy Bean and Ham Hock Soup warm with crusty bread or cornbread. It makes a comforting meal that stores well, reheats beautifully, and fills the kitchen with the aroma of slow-cooked goodness. Enjoy every spoonful.