Hearty Navy Bean and Ham Hock Soup…
This classic navy bean and ham hock soup is thick, smoky, and incredibly comforting. Slow-cooked beans and tender ham create a rich, hearty bowl that’s perfect with warm bread or cornbread.
Ingredients
- 450 g dried navy beans
- 1 smoked ham hock
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp thyme
- 6–8 cups chicken broth or water
- Salt & black pepper to taste
Optional Add-Ins
- Extra diced ham
- Potatoes
- Parsley
- Crushed red pepper flakes
Instructions
1. Soak the Beans
Overnight Method
- Rinse beans and soak overnight in plenty of water.
Quick Soak Method
- Boil beans for 2 minutes.
- Remove from heat.
- Cover and let sit for 1 hour.
2. Build the Soup
- Drain beans and place in a large pot.
- Add ham hock, onion, carrots, celery, garlic, bay leaf, and thyme.
- Pour in broth or water.
3. Simmer Slowly
- Bring to a gentle boil.
- Reduce heat and simmer partially covered for 2–3 hours until beans are tender.
4. Finish the Soup
- Remove ham hock.
- Shred meat from the bone and return it to the pot.
- Discard bone, skin, and bay leaf.
- Season with salt and pepper.
