Absolutely! Hearty Navy Bean and Ham Hock Soup is a classic, comforting soup that’s smoky, filling, and perfect for chilly days. Here’s a detailed recipe:
Ingredients (serves 6–8)
- 1 lb (450 g) dried navy beans, rinsed and picked over
- 1 ham hock (about 1–1.5 lbs / 450–680 g)
- 1 large onion, diced
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 3–4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2–3 cups water (adjust for desired consistency)
- 1–2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Soak the beans:
Place navy beans in a large bowl and cover with water. Soak overnight or do a quick soak: boil beans for 2 minutes, cover, and let sit 1 hour. Drain and rinse. - Cook the soup:
In a large pot or Dutch oven, combine soaked beans, ham hock, broth, water, onion, carrots, celery, garlic, bay leaves, and thyme. - Simmer:
Bring to a boil, then reduce heat to low and simmer, covered, for 1.5–2 hours, or until beans are tender and the ham hock meat is falling off the bone. - Remove ham hock and shred:
Take out the ham hock, shred the meat (discard the bone and skin), and return the meat to the soup. Stir well. - Adjust seasoning:
Taste and add salt and pepper as needed. If the soup is too thick, add a little extra water or broth. - Serve:
Ladle into bowls and garnish with parsley. Serve with crusty bread for a full meal.
💡 Tips:
- For a thicker, creamier texture, mash a few beans against the side of the pot before serving.
- You can also add smoked paprika or a splash of apple cider vinegar at the end for extra depth of flavor.
- Leftovers taste even better the next day as the flavors meld!
I can also give you a quick 1-hour version using canned beans that’s almost as hearty—perfect if you’re short on time. Do you want that version?
