Easy, Traditional, Healthy Homemade Hearty Navy Bean and Ham Hock Soup

There’s something about a simmering pot of Hearty Navy Bean and Ham Hock Soup that smells like home—like Sunday afternoons, wool blankets, and bowls that warm you from the inside out. My grandmother used to make this on blustery days, filling the house with slow-cooked, smoky goodness. This easy, traditional, and healthy homemade recipe feels just like that memory: comforting, simple, and utterly satisfying. It’s perfect for weeknight dinners, Sunday family meals, or holiday leftovers that everyone fights over.

🧂 Ingredients:

• 1 lb (450 g) dried navy beans, picked over and soaked overnight (or use the quick-soak method below)
• 1 large ham hock (about 1–1.5 lb / 450–680 g) or 2 smoked ham hocks for extra flavor
• 2 tablespoons olive oil (or bacon drippings for extra smokiness)
• 1 large onion, finely chopped
• 3 celery stalks, chopped
• 2 large carrots, peeled and diced
• 4 cloves garlic, minced
• 6–8 cups low-sodium chicken broth (or vegetable broth)
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 sprig fresh thyme)
• 1 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon black pepper, plus more to taste
• Salt to taste (add near the end; ham hocks can be salty)
• 2 cups chopped kale or spinach (optional, for color and nutrients)
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: 1 tablespoon apple cider vinegar or lemon juice (brightens the soup)

Notes:

• If you want a lower-sodium version, use a lean ham bone or turkey ham and low-sodium broth.
• For convenience, substitute 2–3 cans (15 oz each) navy beans; reduce broth slightly and simmer 20–30 minutes.

👩‍🍳 Directions:

1. Prep the beans:

   • Overnight method: Rinse and soak beans in cold water overnight (8–12 hours). Drain and rinse before cooking.
   • Quick-soak: Place beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain and rinse.

2. Brown the vegetables:

   • In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté 6–8 minutes until softened and lightly golden.

3. Add garlic and spices:

   • Stir in garlic, smoked paprika, thyme, and pepper. Cook 1 minute until fragrant.

4. Add beans, ham hock, and liquid:

   • Add soaked beans, ham hock, bay leaf, and 6 cups of chicken broth. Bring to a boil.

5. Simmer gently:

   • Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and the ham hock is falling off the bone. Add more broth or water if soup becomes too thick.

6. Shred the ham:

   • Remove the ham hock. Let cool slightly, then shred the meat (discard skin and bone) and return the meat to the pot.

7. Finish and season:

   • Stir in chopped kale or spinach (optional) and simmer 5 more minutes until wilted. Taste and add salt if needed and a splash of apple cider vinegar or lemon juice to brighten flavors. Remove bay leaf.

8. Serve:

   • Ladle into bowls, sprinkle with fresh parsley, and offer crusty bread, cornbread, or a green salad on the side. Enjoy!

Timing summary: Active prep ~20–30 minutes. Simmering 1.5–2 hours (or 35–40 minutes in an Instant Pot).

Instant Pot / Pressure Cooker option:

• Use soaked beans or canned beans. Sauté veggies on “Sauté” for 6–8 minutes, add beans, ham hock, and 6 cups broth. Seal and cook on high pressure: soaked beans 25–30 minutes; unsoaked beans 40–45 minutes (use caution; timing varies). Natural release 15 minutes.

Slow Cooker option:

• After sautéing veggies on the stovetop, transfer everything to a slow cooker with soaked beans and 6 cups broth. Cook on low 6–8 hours or high 3–4 hours until beans are tender. Shred ham and finish as above.

💡 Tips & Variations:

• Vegan swap: Replace ham hock with smoked mushrooms (shiitake or oyster), smoked tempeh, or 2 teaspoons liquid smoke + a splash of soy sauce/miso. Use vegetable broth. Add extra aromatics (roasted carrots or parsnip) for depth.
• Low-carb option: Replace most beans with chopped cauliflower florets or add shredded cabbage. Keep a small amount of beans for flavor if desired.
• Gluten-free: This recipe is naturally gluten-free if you use certified gluten-free broth and check seasonings.
• Leaner protein: Use turkey necks or low-sodium ham bone for less fat. Or shred leftover roasted chicken for a lighter bowl.
• Add-ins: Potatoes, pearl barley (for a heartier texture), or a spoonful of Dijon mustard for tang.
• Spice it up: Serve with hot sauce, crushed red pepper, or pickled jalapeños.
• Make-ahead: Soup tastes even better the next day—flavors deepen after resting overnight.
• Storage: Cool completely, refrigerate in airtight containers up to 4 days. Freeze up to 3 months (leave some room for expansion). Thaw overnight in fridge and reheat gently on the stovetop.
• Reheating tip: If soup thickens too much when chilled, thin with a splash of broth or water and reheat slowly; a squeeze of lemon brightens it up.

🩺 Health & Lifestyle Tie-in:

Navy beans are a fantastic source of fiber, plant-based protein, and micronutrients like folate and iron—great for digestion and steady energy. Adding ham hock gives smoky flavor and protein, but be mindful of sodium; using low-sodium broth and trimming fat helps keep it heart-friendly. Eating simple, nourishing meals like this at home can help you stay healthy and potentially reduce long-term healthcare costs—little investments in good food can have big returns for your wellbeing and wallet.

Quick nutrition highlights (approximate per serving, varies by ingredients):

• High in fiber and protein
• Low to moderate fat (depending on ham selection)
• Rich in B vitamins, iron, and potassium

Affiliate disclosure:
This post contains affiliate links to a few kitchen tools and cookware I love. If you purchase through those links, I may earn a small commission at no extra cost to you—thank you for supporting the blog!

❤️ Conclusion:

If you make this Hearty Navy Bean and Ham Hock Soup, please tell me how it turns out—leave a comment, snap a photo, or tag me on social (I love seeing your bowls!). It’s the kind of recipe that feels like a warm hug—easy, traditional, and perfect for sharing. Happy cooking, friend.

Hearty Navy Bean and Ham Hock Soup

A comforting, easy-to-make soup filled with navy beans, ham hock, and vegetables, bringing warmth and traditional flavors to your table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

  

Beans and Broth

• 1 lb dried navy beans, picked over and soaked overnight Alternatively, use the quick-soak method.
• 6-8 cups low-sodium chicken broth Or use vegetable broth.
• 1 large ham hock (about 1–1.5 lb) Or 2 smoked ham hocks for extra flavor.

Vegetables

• 2 tablespoons olive oil Or bacon drippings for extra smokiness.
• 1 large onion, finely chopped
• 3 stalks celery, chopped
• 2 large carrots, peeled and diced
• 4 cloves garlic, minced
• 2 cups chopped kale or spinach Optional, for color and nutrients.
• 2 tablespoons chopped fresh parsley For garnish.

Spices and Seasonings

• 1 teaspoon dried thyme Or 1 sprig fresh thyme.
• 1 teaspoon smoked paprika Optional, for depth.
• 1/2 teaspoon black pepper Plus more to taste.

Optional Enhancements

• 1 tablespoon apple cider vinegar Or lemon juice to brighten the soup.

Method

 

Prep the Beans

1. Overnight method: Rinse and soak beans in cold water overnight (8–12 hours). Drain and rinse before cooking.
2. Quick-soak: Place beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.

Brown the Vegetables

1. In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until softened and lightly golden.

Add Garlic and Spices

1. Stir in garlic, smoked paprika, thyme, and pepper. Cook for 1 minute until fragrant.

Add Beans, Ham Hock, and Liquid

1. Add soaked beans, ham hock, bay leaf, and 6 cups of chicken broth. Bring to a boil.

Simmer Gently

1. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and the ham hock is falling off the bone. Add more broth or water if soup becomes too thick.

Shred the Ham

1. Remove the ham hock. Let cool slightly, then shred the meat (discard skin and bone) and return the meat to the pot.

Finish and Season

1. Stir in chopped kale or spinach (optional) and simmer for 5 more minutes until wilted. Taste and add salt if needed and a splash of apple cider vinegar or lemon juice to brighten flavors. Remove bay leaf.

Serve

1. Ladle into bowls, sprinkle with fresh parsley, and offer crusty bread, cornbread, or a green salad on the side. Enjoy!

Notes

Cool completely, refrigerate in airtight containers up to 4 days. Freeze up to 3 months. If soup thickens too much when chilled, thin with a splash of broth or water and reheat slowly.