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Classic Hearty Navy Bean and Ham Soup

A close-up of a creamy bowl of navy bean soup topped with shredded chicken, diced ham, and fresh parsley.
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Make a comforting, old-fashioned navy bean soup using smoked ham hock for deep flavor. This recipe yields a thick, satisfying meal perfect for cold weather.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 8 cups chicken broth or water
  • 1 smoked ham hock (about 1 pound)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Place the rinsed navy beans and chicken broth (or water) in a large pot or Dutch oven. Add the ham hock. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1 hour.
  2. While the beans simmer, prepare the vegetables. Heat the olive oil in a separate skillet over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and dried thyme to the skillet and cook for 1 minute more until fragrant.
  4. After the beans have simmered for 1 hour, remove the ham hock from the pot. Set the ham hock aside to cool slightly. Discard the bay leaf.
  5. Add the cooked vegetables, black pepper, and bay leaf to the bean pot. Continue to simmer, partially covered, for another 45 minutes, or until the beans are tender and the soup has thickened. Stir occasionally to prevent sticking.
  6. Once the ham hock is cool enough to handle, shred the meat from the bone, discarding the skin and bone. You should have about 1 to 1.5 cups of shredded ham.
  7. Stir the shredded ham back into the soup. Simmer for 10 minutes to heat the ham through. If you prefer a thicker soup, mash about 1 cup of the beans against the side of the pot with a spoon.
  8. Taste and add salt if needed (smoked ham hocks are often salty). Serve hot, garnished with fresh parsley.

Notes

  • For a quicker version using an Instant Pot, combine beans, broth, ham hock, onion, carrots, celery, garlic, thyme, pepper, and bay leaf. Cook on High Pressure for 35 minutes, followed by a Natural Pressure Release for 15 minutes. Shred meat and finish as directed in step 6.
  • If you do not have a ham hock, substitute with 1/2 pound of smoked bacon, diced, cooking it first to render the fat before adding the vegetables.
  • If you prefer a smoother soup, remove the bay leaf, then use an immersion blender to partially blend the soup before adding the shredded ham back in.

Nutrition

Find it online: https://whiskdaily.com/navy-bean-soup-recipe-hearty-comfort-food/