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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.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320

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.