Hearty Navy Bean and Ham Hock Soup

Introduction

Hearty Navy Bean and Ham Hock Soup is a timeless comfort food that warms both body and soul. This classic dish combines tender navy beans with the rich, smoky flavors of ham hocks, creating a satisfying meal perfect for chilly days and family gatherings. The slow simmering process melds the ingredients into a nourishing bowl of goodness that feels like a warm embrace with every spoonful.

What makes this soup truly special is the balance of robust flavors and wholesome nutrition. Navy beans provide a generous dose of protein, fiber, and essential nutrients, making the soup both filling and healthful. The ham hock, often a leftover from a holiday ham, infuses the broth with a deep smoky essence, while aromatics like onions, garlic, celery, and carrots add complexity and freshness. This soup not only feeds a crowd but also brings a sense of tradition and home-cooked comfort to the table.

Ideal for cooler weather, this soup stands out as a budget-friendly, nutritious option that can be adapted with various vegetables or cooked quickly in a pressure cooker for convenience. Whether enjoyed as a hearty lunch or a satisfying dinner, Navy Bean and Ham Hock Soup is a beloved recipe that invites sharing and savoring.

Nutritional Information

Per serving (approximate values):

• Calories: 280 kcal
• Protein: 20g
• Carbohydrates: 35g
• Fat: 5g
• Fiber: 11g
• Sodium: 650mg

Ingredients

• 1 to 1.5 pounds dried navy beans, sorted and rinsed
• 1 smoked ham hock or ham bone with some meat
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 2 bay leaves
• ¼ to ½ teaspoon crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 10 cups water or a mix of water and chicken broth
• Salt, to taste (added at the end)
• Optional: 1 cup chopped kale or diced tomatoes for added depth
• Olive oil or butter for sautéing

Instructions

1. Soak the beans: Place the dried navy beans in a large bowl and cover with several inches of water. Soak overnight or for at least 8 hours to soften. Drain and rinse before cooking. (Alternatively, skip soaking if using a pressure cooker.)
2. Sauté aromatics and ham: In a large stockpot, heat 1-2 tablespoons of olive oil or butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook until softened, about 5 minutes. Add the ham hock or ham bone pieces and sauté briefly to release flavors.
3. Add beans, liquids, and seasonings: Stir in the soaked navy beans, thyme, bay leaves, crushed red pepper flakes, black pepper, and pour in 10 cups of water or a combination of water and chicken broth.
4. Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 1 to 2 hours, stirring occasionally, until the beans are tender and flavors are well developed. Add more water if the soup becomes too thick.
5. Remove ham bone and shred meat: Take out the ham hock or bone and shred any meat from it with a fork. Discard the bone and return the meat to the soup.
6. Adjust texture and seasoning: For a creamier texture, mash a cup of beans against the side of the pot and stir them back in. Season with salt carefully, as the ham is naturally salty. Add more black pepper if desired.
7. Add optional vegetables: If using kale or diced tomatoes, stir them in during the last 10-15 minutes of cooking to soften and blend flavors.
8. Serve: Ladle soup into bowls and garnish with fresh parsley or thyme. Serve with crusty bread, cornbread, or tortillas if desired.

Cooking Tips and Variations

• Soaking beans: Soaking reduces cooking time and improves bean digestibility, but pressure cooking can eliminate the need to soak.
• Flavor balance: Use spices like cumin sparingly to avoid overpowering the natural smoky and earthy bean flavors.
• Thickness adjustment: Mash some cooked beans to thicken the broth naturally without adding cream.
• Leftover ham: This soup is ideal for using leftover ham bones or scraps, making it economical and reducing food waste.
• Extra vegetables: Add kale, spinach, or diced tomatoes for added nutrition and color.
• Pressure cooker shortcut: For faster preparation, cook the soup under pressure without soaking the beans; total cook time can be about 1 hour.
• Freezing: Cool the soup completely before freezing. It keeps well for up to 3 months and tastes even better after resting.

Storage and Reheating

Store leftover Navy Bean and Ham Hock Soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the soup has thickened too much. The flavors often deepen after a day or two, making leftovers especially delicious.

For longer storage, freeze the soup in portion-sized containers or freezer bags. Thaw overnight in the refrigerator before reheating. Avoid freezing soup with added dairy garnishes; instead, add these fresh when serving.

Frequently Asked Questions

Can I use canned navy beans instead of dried beans?

Yes, canned navy beans can be used for a quicker version. Add them towards the end of cooking just to heat through, as they are already cooked. This reduces the overall cooking time significantly.

Is it necessary to soak the beans overnight?

Soaking navy beans overnight softens them and reduces cooking time and gas production. However, if using a pressure cooker or Instant Pot, you can skip soaking and cook the beans directly, though the texture may differ slightly.

How salty is the soup with ham hocks?

Ham hocks add a natural saltiness, so it’s best to wait until the end to add extra salt. Taste the soup before seasoning to avoid oversalting.

Can I make this soup vegetarian?

To make a vegetarian version, omit the ham hock and use vegetable broth. Add smoked paprika or liquid smoke for a smoky flavor and increase herbs and spices to maintain depth.