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Classic Navy Bean Soup with Smoked Ham Hock

A close-up of a white bowl filled with thick, creamy navy bean soup topped with shredded ham and diced carrots.
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Make this hearty navy bean soup with a smoked ham hock for deep, smoky flavor. This classic recipe delivers a thick, comforting bowl that is perfect for chilly nights and uses simple ingredients.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock (about 1 pound)
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust after removing ham hock)

Instructions

  1. Place the navy beans in a large pot or Dutch oven and cover with water by two inches. Soak the beans overnight, or use a quick soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain the beans.
  2. Combine the drained navy beans, smoked ham hock, water or broth, onion, carrots, celery, thyme, bay leaf, and pepper in the pot.
  3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beans are tender and the ham is falling off the bone. Stir occasionally to prevent sticking.
  4. Remove the ham hock from the soup. Discard the bone and any excess fat. Shred the meat from the hock and return the meat to the pot.
  5. Stir in the minced garlic and cook for 5 more minutes. Taste the soup and add salt as needed, remembering that the ham hock adds saltiness.
  6. For a thicker soup, mash about 1 cup of the beans against the side of the pot with a spoon, or use an immersion blender for a creamier texture. Remove the bay leaf before serving.
  7. Serve this comfort food soup hot.

Notes

  • If you are using leftover ham bone instead of a ham hock, add 1 teaspoon of liquid smoke for a similar smoky profile.
  • This recipe works well as a slow cooker navy bean soup; cook on low for 6-8 hours.
  • For a quick weeknight soup, substitute 2 (15-ounce) cans of drained and rinsed navy beans during the last 30 minutes of simmering.

Nutrition

Find it online: https://cookingbyfelix.com/navy-bean-soup-classic-ham-recipe/