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Classic Hearty Navy Bean and Ham Soup

Close-up of a bowl of hearty navy bean soup topped with shredded ham and fresh parsley.
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Make this traditional, thick navy bean soup using a smoked ham hock for deep, comforting flavor. This recipe is perfect for a cold evening meal.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 8 cups chicken broth or water
  • 1 smoked ham hock (about 1 pound)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust after removing ham hock)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Place the rinsed navy beans in a large pot or Dutch oven. Cover with water by about 2 inches and soak overnight, or use a quick soak method (boil for 1 minute, then let stand covered for 1 hour). Drain the beans.
  2. Return the drained beans to the pot. Add the chicken broth and the ham hock. Bring the mixture to a boil, then reduce heat, cover partially, and simmer for 1.5 hours, or until the beans are tender.
  3. While the beans simmer, prepare the vegetables. Heat the olive oil in a separate skillet over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  4. Add the minced garlic, thyme, and black pepper to the skillet. Cook for 1 minute until fragrant.
  5. Remove the ham hock from the soup pot. Discard the bone and any excess fat or skin. Shred the meat from the ham hock and return the shredded meat to the soup pot.
  6. Stir the cooked vegetables, bay leaf, and salt into the soup pot. Simmer for another 30 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken.
  7. Remove the bay leaf before serving. Taste and adjust salt if needed. Garnish with fresh parsley.

Notes

  • For a thicker soup, mash about 1 cup of the cooked beans against the side of the pot before serving.
  • If you do not have a ham hock, substitute with 1/2 pound of smoked bacon, diced, cooking it first in the skillet before adding the vegetables.
  • This soup freezes well for future weeknight meals.

Nutrition

Find it online: https://savorandpin.com/navy-bean-soup-recipe-hearty-ham/