Hearty Navy Bean and Ham Hock Soup Recipe
Looking for the best Hearty Navy Bean and Ham Hock Soup recipe? This comforting, old-fashioned soup is made with tender navy beans, smoky ham hocks, fresh vegetables, and aromatic herbs, creating a rich, satisfying meal that’s perfect for chilly evenings. It’s budget-friendly, protein-packed, and even better the next day.
❤️ Why You’ll Love This Recipe
Rich smoky flavor from ham hocks
Thick, hearty, and comforting
High in protein and fiber
Perfect for meal prep and freezing
One-pot family-friendly recipe
Classic homemade comfort food
⏱️ Prep Time
Prep Time: 15 minutes (plus overnight soaking if using dried beans)
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8
🛒 Ingredients
Main Ingredients
1 lb (450 g) dried navy beans, soaked overnight and drained
2 smoked ham hocks
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon smoked paprika
½ teaspoon black pepper
Salt, to taste (add near the end)
Garnish
Fresh parsley, chopped
Freshly ground black pepper
Crusty bread or cornbread for serving
👨🍳 Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add:
Onion
Carrots
Celery
Cook for 6–8 minutes, stirring occasionally, until softened.
Add the garlic and cook for 1 minute until fragrant.
Step 2: Build the Soup
Add the soaked navy beans, ham hocks, chicken broth, bay leaves, thyme, parsley, smoked paprika, and black pepper.
Bring the soup to a boil.
Reduce the heat to low, cover, and simmer for 2 to 2½ hours, or until the beans are tender and the ham is falling off the bone.
Step 3: Shred the Ham
Remove the ham hocks from the pot.
Discard the skin, bones, and excess fat.
Shred the meat into bite-sized pieces and return it to the soup.
Remove the bay leaves.
Taste and season with salt if needed.
Step 4: Adjust the Texture
For a creamier soup, mash some of the beans with a potato masher or blend about 1 cup of the soup and stir it back into the pot.
Simmer for an additional 5–10 minutes.
Step 5: Serve
Ladle the soup into bowls.
Garnish with fresh parsley and cracked black pepper.
Serve hot with:
Warm cornbread
Crusty artisan bread
Buttermilk biscuits
A simple green salad
💡 Chef’s Tips
Soaking the beans overnight helps them cook more evenly and reduces cooking time.
Ham hocks naturally add salt, so wait until the end before adding extra salt.
A splash of apple cider vinegar or a squeeze of lemon juice just before serving brightens the flavors.
Leftovers taste even better after the flavors have had time to develop overnight.
🧊 Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened.
🥗 Nutrition (Per Serving)
Calories: 390
Protein: 27g
Carbohydrates: 34g
Fat: 16g
Saturated Fat: 5g
Fiber: 10g
Sugar: 4g
Sodium: 780mg
❓ Frequently Asked Questions
Can I use canned navy beans?
Yes. Use 4 (15-ounce) cans of drained and rinsed navy beans. Reduce the simmering time to about 60–75 minutes, or until the ham hocks are tender.
Can I make this in a slow cooker?
Absolutely. Add all ingredients to the slow cooker and cook on Low for 8–10 hours or High for 5–6 hours. Shred the ham and return it to the soup before serving.
How can I make the soup thicker?
Mash some of the cooked beans or blend a portion of the soup, then stir it back into the pot for a naturally creamy texture.
What can I serve with Navy Bean and Ham Hock Soup?
Cornbread, biscuits, garlic bread, crackers, or a fresh green salad are all delicious accompaniments.
