Classic Navy Bean & Ham Soup
A comforting and hearty classic, this Navy Bean and Ham Soup features tender navy beans simmered with a smoky ham hock and aromatic vegetables in a rich broth, creating a deeply satisfying meal perfect for chilly days.
For 8 servings
Rinse the dry navy beans thoroughly under cold water. Place them in a large bowl and cover with at least 3 inches of cold water. Let them soak overnight (8-12 hours) or use a quick-soak method: bring beans and water to a boil, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked beans.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
Add the minced garlic and dried thyme to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the soaked and drained navy beans, ham hock, bay leaves, chicken broth, and 2 cups of water. Bring the mixture to a rolling boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beans are very tender and creamy. Stir occasionally to prevent sticking and ensure even cooking. If the soup becomes too thick, add a little more water or broth.
Carefully remove the ham hock from the pot and place it on a cutting board. Discard the bay leaves. Once the ham hock is cool enough to handle, remove the meat from the bone, discarding the bone, skin, and any excess fat. Shred or dice the ham meat.
Return the shredded ham meat to the soup. Stir well. Taste the soup and season with kosher salt and black pepper as needed. Remember that the ham hock can be salty, so add salt gradually.
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving. Serve with crusty bread for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the navy beans is crucial for even cooking, reducing overall cook time, and can help make them easier to digest. Don't skip this step!
- 2Avoid adding too much salt until the ham hock has simmered for a while, as the hock can release a significant amount of salt into the broth.
- 3For a creamier soup without adding dairy, you can remove about 1-2 cups of the cooked beans, mash them with a fork or an immersion blender, and then return them to the pot.
- 4This soup tastes even better the next day as the flavors have more time to meld. It also freezes beautifully for future meals.
Adapt it for your goals.
Vegetarian Version
Omit the ham hock and use vegetable broth. For a smoky flavor, add 1 tsp of smoked paprika or a few drops of liquid smoke along with the aromatics.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes or a finely diced jalapeño (seeds removed for less heat) when sautéing the onion, carrots, and celery.
Different MeatsDifferent Meats
Instead of a ham hock, you can use 1.5-2 cups of diced leftover cooked ham, bacon, or even smoked sausage. Add these during the last 30 minutes of simmering to prevent them from becoming tough.
Why this is on our healthy list.
High in Protein
Navy beans and ham provide a substantial amount of protein, essential for muscle repair, growth, and maintaining satiety, helping you feel full longer.
Rich in Fiber
Navy beans are an excellent source of dietary fiber, which aids in healthy digestion, helps regulate blood sugar levels, and contributes to heart health.
Nutrient-Dense
This soup is packed with essential vitamins and minerals, including iron, folate, potassium, and magnesium, contributed by the beans and various vegetables.
Frequently asked questions
Yes, soaking dry navy beans is highly recommended. It helps them cook more evenly, significantly reduces cooking time, and can make them easier to digest by breaking down some of the complex sugars that cause gas.
