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Classic Navy Bean and Ham Soup

Close-up of a steaming white bowl filled with hearty navy bean soup, topped with shredded ham and diced carrots.
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Make this hearty, comforting navy bean soup using smoked ham hock for deep flavor. This recipe yields a filling, old-fashioned soup perfect for cold weather.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock (about 1 pound)
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Place the rinsed navy beans in a large pot or Dutch oven and cover with water. Soak the beans overnight, or use a quick soak method (cover with water, bring to a boil for 2 minutes, then let stand for 1 hour). Drain the beans.
  2. In the same pot, add the drained beans, ham hock, and 6 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  3. While the beans simmer, heat the olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic to the vegetables and cook for 1 minute more until fragrant.
  5. Add the sautéed vegetables, thyme, rosemary, bay leaf, and black pepper to the bean pot. Stir well.
  6. Continue to simmer the soup, partially covered, for another 1 to 1.5 hours, or until the beans are completely tender and the soup has thickened. Stir occasionally to prevent sticking.
  7. Remove the ham hock from the pot. Shred the meat from the bone, discarding the skin and bone. Return the shredded ham meat to the soup. Remove and discard the bay leaf.
  8. Taste the soup and add salt if needed, depending on the saltiness of your ham hock. Simmer for 10 more minutes.
  9. Serve hot. This is a filling soup recipe ideal for dinner.

Notes

  • For a quicker meal, substitute 2 cups of cooked ham or bacon for the ham hock, adding it in the last 30 minutes of cooking.
  • If you prefer a thicker soup, remove about 1 cup of beans near the end of cooking, mash them, and stir them back into the pot.
  • This recipe works well in an Instant Pot; cook dried, soaked beans on high pressure for 25 minutes, followed by a natural pressure release.

Nutrition

Find it online: https://daisyrecipe.com/navy-bean-soup-recipe-classic-ham/