Hearty Navy Bean and Ham Hock Soup

Here’s a classic and hearty Navy Bean and Ham Hock Soup recipe that’s full of flavor, perfect for a cozy meal:

Hearty Navy Bean and Ham Hock Soup

Ingredients:

• 1 lb (about 2 cups) dried navy beans

• 1–2 ham hocks (smoked for deeper flavor)

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2–3 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 bay leaf

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1/2 tsp black pepper

• 6 cups low-sodium chicken broth (or water)

• Salt, to taste (depending on the saltiness of your ham hocks)

• Optional: a pinch of crushed red pepper or smoked paprika for a kick

Instructions:

1. Soak the beans:

   • Rinse and sort the navy beans. Soak overnight in cold water, or use the quick-soak method (boil for 2 minutes, then let sit for 1 hour). Drain and set aside.

2. Sauté aromatics:

   • In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook 1 more minute.

3. Simmer:

   • Add soaked beans, ham hocks, bay leaf, thyme, black pepper, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beans are tender and ham is falling off the bone.

4. Shred ham:

   • Remove ham hocks. Discard skin, bones, and excess fat. Shred meat and return it to the pot. Stir to combine.

5. Final touches:

   • Taste and adjust salt and seasoning. If desired, mash some of the beans or use an immersion blender briefly to thicken the soup.

6. Serve:

   • Ladle into bowls and serve hot with crusty bread or cornbread.

Tips:

• A splash of apple cider vinegar or lemon juice at the end brightens the flavors.

• Leftovers taste even better the next day and freeze well.