Hearty Navy Bean and Ham Hock Soup

Directions

1. In a large stockpot, heat olive oil over medium heat. Add onions, celery, and carrots, sautéing 5–7 minutes until softened and fragrant. Add minced garlic and cook 1 minute more.
2. Drain the soaked navy beans and add them to the pot along with water or chicken broth. Stir to combine.
3. Place the ham hock in the pot and add thyme, bay leaves, salt, and black pepper. Bring the mixture to a boil.
4. Reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally, until the beans are tender and the flavors have melded.
5. Remove the ham hock from the pot. Shred the meat, discarding the bone and skin, then return the meat to the soup. Adjust seasoning with salt and pepper as needed.
6. Remove bay leaves before serving. Ladle soup into bowls and garnish with chopped fresh parsley if desired.

Recipe Details

Prep Time: 15 minutes (+ overnight soaking for beans)
Cook Time: 2–3 hours
Total Time: 2 h 15 min (+ soaking time)
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Replace the ham hock with smoked turkey leg for a lighter flavor.
• Add diced potatoes or parsnips for extra heartiness.
• Use canned navy beans if short on time, reducing cooking time to 45–60 minutes.
• Add a splash of apple cider vinegar at the end for a subtle tang.

Serving Suggestions