Navy Bean Soup With Ham

The ultimate comfort food—a warm, hearty dish loved for generations. Known for its creaminess and rich, savory flavor, this soup is the perfect marriage of simple ingredients and bold taste.

Course Main, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

Calories 318kcal

Author Imma

Ingredients

1 pound (450g) dried navy beans, rinsed and sorted
1-2 smoked ham hocks (1-1½ pounds total)
1 teaspoon (1-2g) Italian seasoning
2 tablespoons (30ml) olive oil or butter
1 large onion, diced
3 medium carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
1 teaspoon (1-2g) fresh thyme, minced
8 cups (1.9-2l) reserved ham hock stock (top up with water or chicken broth if necessary)
2 bay leaves
½ teaspoon (2-3g) smoked paprika
salt and black pepper to taste
1 tablespoon (15ml) vinegar (white, apple cider, or fresh lemon juice)

Instructions

Remove debris or pebbles, place the beans in a large bowl, and cover with at least 2 inches of cold water. Soak them for 8-12 hours or overnight.
To speed up the soaking time, bring a pot of water to a boil, remove it from the heat, add the beans, and soak for 2 hours.
After soaking, drain and rinse the beans thoroughly.
Next, add 8 cups (2 liters) of water, ham hocks, and Italian seasoning to a large pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 1 hour or until beans are tender. An instant pot will shorten the time.
Remove the ham hocks, allow them to cool slightly, shred the meat (discarding the skin, fat, and gristle), and set it aside. Reserve the stock for later.
Heat oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the garlic and thyme, cooking for another 1-2 minutes until fragrant.
Add the cooked beans to the pot and pour in the reserved stock (broth or water), ensuring the beans and ham bones are fully submerged.
Bring the soup to a boil, reduce heat to low, cover, and simmer gently for an hour, stirring occasionally.
Next, add the shredded ham hock to the pot. Adjust salt and black pepper to taste carefully since ham is already salty.
Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, or a sprinkle of black pepper. Serve hot.

Notes

To store, let the soup cool completely, transfer to airtight containers, and refrigerate for up to 4 days.
For freezing, divide it into freezer-safe containers or zip-top bags, leaving some headroom for expansion, and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating. Warm in a pot over medium heat, adding a splash of water or broth if it's too thick. Alternatively, microwave individual portions until hot.
If you don't have time to soak, rinse the beans and simmer for 30-45 minutes.
A Dutch oven or heavy-bottomed pot retains heat well and ensures even cooking.
If the ham hock doesn't yield enough meat, toss in diced smoked sausage, leftover ham, or cooked bacon.
Prefer a thicker soup? Mash a portion of the beans or simmer uncovered for 10-15 minutes at the end.
Want it thinner? Stir in additional stock or water.
Stir in a handful of fresh spinach, kale, or chopped Swiss chard during the last 5 minutes for added nutrients.
Navy bean soup tastes even better the next day after the flavors meld. Prepare a day in advance and reheat gently before serving.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition