Print

Ultimate Hearty Navy Bean Soup with Smoked Ham Hocks

A close-up of a white bowl filled with thick navy bean soup topped with shredded ham, sitting on a rustic wooden table.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a rich, smoky, and hearty navy bean soup, perfect for using a leftover ham bone or smoked ham hock. It is a classic comfort food that simmers on the stovetop for deep flavor.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock (or 1 leftover ham bone)
  • 8 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt (adjust based on ham saltiness)
  • 1/2 teaspoon black pepper

Instructions

  1. Place the navy beans in a large pot and cover them with water by at least 3 inches. Bring to a boil, then remove from heat, cover, and let stand for 1 hour. Drain the beans. (If using canned beans, skip this soaking step.)
  2. In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
  3. Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for 1 minute until fragrant.
  4. Add the drained navy beans, ham hock (or bone), water or broth, bay leaf, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1.5 to 2.5 hours, or until the beans are very tender. Stir occasionally to prevent sticking.
  6. Once the beans are tender, remove the ham hock or bone. Discard the bone and shred any usable meat from the hock, discarding the skin and fat. Return the shredded meat to the soup. Remove and discard the bay leaf.
  7. For a thicker texture, mash about 1 cup of the soup with a potato masher or carefully blend it using an immersion blender, then stir it back into the pot.
  8. Taste and adjust salt and pepper as needed before serving this budget friendly soup hot.

Notes

  • To make this a creamy navy bean dinner, remove about 2 cups of the cooked soup (beans and liquid) and blend until completely smooth. Stir the puree back into the pot for a rich, thick consistency without adding cream.
  • If you are using a leftover ham bone, you may need to simmer the soup longer, up to 3 hours, to extract maximum smoky flavor.
  • This recipe is naturally gluten free, making it a great option for those seeking gluten free soup options.

Nutrition

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