Description

A comforting, one-pot soup made with dried navy beans and smoky ham hocks. This forgiving recipe delivers rich, savory flavors with minimal hands-on effort, making it perfect for busy weeknights or meal prep.

Ingredients

Scale

1.5 pounds dried navy beans
1 to 2 large bone-in ham hocks
1 large yellow onion, diced
2 large carrots, peeled and chopped
3 stalks celery, chopped
4 cloves garlic, minced
6 cups chicken or vegetable broth (low-sodium)
2 cups water
2 dried bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon freshly ground black pepper
Salt to taste
1/2 teaspoon red pepper flakes (optional)
1 tablespoon oil (for sautéing)

Instructions

Prepare the beans: If soaking overnight, drain and rinse. Otherwise, cover beans with water, boil for 2 minutes, remove from heat, and let sit for 1 hour. Drain and rinse again.
Sauté the aromatics: Heat oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
Add the ham hocks: Place ham hocks into the pot with the vegetables. Stir to coat in the oil and vegetable mixture.
Combine and simmer: Add rinsed beans, bay leaves, thyme, and black pepper. Pour in broth and water, ensuring liquid covers ingredients by about an inch. Bring to a boil.
Low and slow cooking: Reduce heat to low. Cover pot with lid slightly ajar. Simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking.
Check for doneness: After 1.5 hours, check if beans are tender. If not, continue cooking for another 30 minutes.
Remove the ham: Carefully remove ham hocks using tongs or a slotted spoon. Let cool slightly.
Shred the meat: Pull meat off the bones, discarding skin, fat, and bones. Chop meat into bite-sized pieces and set aside.
Thicken the soup: Use an immersion blender to blend one-third of the soup, or mash some beans against the pot side. Stir shredded ham back into the pot.
Final seasoning: Taste and add salt and pepper as needed (ham is salty). Add red pepper flakes if desired. Simmer for 10 more minutes to meld flavors. Serve hot.

Notes

Soaking beans is optional but recommended for easier digestion. If using canned beans, add them in the last 20-30 minutes of cooking. To reduce sodium, rinse the ham hock before cooking and use low-sodium broth. The soup tastes better the next day as flavors meld. It can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 4
Sodium: 800
Fat: 12
Saturated Fat: 4
Carbohydrates: 45
Fiber: 15
Protein: 22

Keywords: navy bean soup, ham hock soup, comfort food, one pot meal, meal prep, vegetarian option, gluten-free soup, hearty soup, easy dinner