Nobody trumps Nana when it comes to this dish! ⭐⭐⭐⭐⭐
This Hearty Navy Bean and Ham Hock Soup is the ultimate comfort food—rich, flavorful, and filling. Slow-simmered beans and smoky ham hock come together with vegetables to create a warm, nourishing bowl that tastes just like home. It’s the kind of recipe that gets passed down through generations and brings the whole family to the table.
Ingredients
1 large onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
1 pound dried navy beans, rinsed and soaked overnight
1 smoked ham hock (or leftover ham bone)
8 cups chicken broth (or water with bouillon)
2 bay leaves
1 teaspoon dried thyme Salt and black pepper, to taste Fresh parsley, for garnish
Instructions
Prepare the Beans: Rinse and soak the navy beans overnight in water. Drain and set aside.
Cook the Aromatics: In a large soup pot or Dutch oven, sauté onion, celery, carrots, and garlic until softened and fragrant.
Simmer with Ham Hock: Add the ham hock, soaked beans, broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer gently for about 2–3 hours, until beans are tender and soup is thickened.
Finish the Soup: Remove the ham hock. Shred the meat and return it to the pot, discarding the bone. Adjust seasoning with salt and pepper.
Serve: Ladle hot into bowls, garnish with parsley, and serve with cornbread or crusty bread.
Why This Recipe Works
Slow cooking develops a deep smoky flavor. Navy beans add creaminess and heartiness. Perfect for cold weather or make-ahead meals.
Final Thoughts
This Navy Bean and Ham Hock Soup is more than just a recipe—it’s a tradition. Whether it’s simmering on the stove on a Sunday afternoon or reheated for cozy weeknight leftovers, it’s guaranteed to satisfy every time.