Hearty and Flavorful Navy Bean and Ham Hock Soup Recipe

Navy bean and ham hock soup is a classic comfort food, perfect for chilly days. This recipe delivers a rich, savory flavor that’s both satisfying and easy to prepare. It’s a great way to use leftover ham, and the slow simmering process allows the flavors to meld together beautifully. This guide provides detailed instructions to create a truly memorable soup.

Why This Recipe Works

This recipe stands out because of its emphasis on building flavor from the ground up. We start with a foundational mirepoix (onions, carrots, and celery) which provides a sweet and aromatic base. The ham hock adds a smoky, meaty depth that permeates the entire soup. Soaking the navy beans beforehand reduces cooking time and promotes a creamier texture. Finally, the addition of herbs and spices elevates the soup beyond the ordinary, creating a symphony of taste.

Ingredients You’ll Need

* **1 pound dried navy beans:** Choose high-quality beans that are uniform in size and color. Sorting them beforehand helps remove any debris or shriveled beans.
* **1 smoked ham hock:** The ham hock is the star of the show, providing crucial smoky flavor. Look for one that is meaty and has a good amount of fat marbling. If a ham hock isn’t available, smoked ham shanks can be substituted, but the flavor won’t be quite as deep.
* **1 large onion, chopped:** Yellow or white onions work best. Dice them finely for even cooking.
* **2 carrots, chopped:** Peel and chop the carrots into similar-sized pieces as the onion.
* **2 celery stalks, chopped:** Like the carrots and onions, chop the celery into even pieces.
* **4 cloves garlic, minced:** Freshly minced garlic is always best for optimal flavor. Don’t use jarred minced garlic as it often lacks potency.
* **8 cups chicken broth (low sodium):** Low-sodium broth allows you to control the salt content of the soup. You can also use homemade chicken broth for an even richer flavor.
* **4 cups water:** Used in conjunction with the broth to create the right consistency and volume.
* **1 teaspoon dried thyme:** Thyme adds an earthy, savory note to the soup.
* **1/2 teaspoon dried rosemary:** Rosemary provides a piney, aromatic flavor. Use it sparingly as it can be overpowering.
* **1 bay leaf:** A bay leaf adds subtle depth and complexity to the soup. Remember to remove it before serving.
* **1/4 teaspoon black pepper:** Freshly ground black pepper adds a touch of spice.
* **Salt to taste:** Be careful when adding salt, especially if your ham hock and broth are already salty. Taste the soup throughout the cooking process and adjust accordingly.
* **1 tablespoon olive oil:** Used for sautéing the vegetables.
* **Optional: 1/4 cup chopped fresh parsley, for garnish:** Fresh parsley adds a bright, herbaceous finish to the soup.

Equipment

* **Large pot or Dutch oven:** A heavy-bottomed pot or Dutch oven is essential for even cooking and preventing scorching.
* **Colander or strainer:** For rinsing and sorting the beans.
* **Cutting board:** For chopping vegetables.
* **Knife:** A sharp knife for chopping.
* **Measuring cups and spoons:** For accurate measurements.

Step-by-Step Instructions

**1. Soak the Navy Beans:**

* Rinse the navy beans in a colander and pick out any stones or debris.
* Place the beans in a large bowl and cover them with plenty of cold water. There should be at least 2-3 inches of water above the beans, as they will expand during soaking.
* Soak the beans for at least 8 hours, or preferably overnight. This reduces cooking time and helps to remove some of the indigestible sugars that can cause bloating. If you’re short on time, you can use the quick-soak method: Bring the beans and water to a boil for 2 minutes, then remove from heat and let soak for 1 hour.
* After soaking, drain the beans and rinse them thoroughly.

**2. Sauté the Vegetables:**

* Heat the olive oil in the large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**3. Add the Remaining Ingredients:**

* Add the drained and rinsed navy beans, ham hock, chicken broth, water, thyme, rosemary, bay leaf, and black pepper to the pot.
* Stir well to combine all the ingredients.

**4. Simmer the Soup:**

* Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the navy beans are tender and the ham hock is falling apart. Stir occasionally to prevent the beans from sticking to the bottom of the pot.
* Check the soup periodically and add more water or broth if needed to maintain the desired consistency.

**5. Shred the Ham and Adjust Seasoning:**

* Remove the ham hock from the pot and let it cool slightly.
* Once the ham hock is cool enough to handle, shred the meat from the bone and discard the skin, bone, and any excess fat.
* Return the shredded ham to the pot.
* Remove the bay leaf from the soup.
* Taste the soup and adjust the seasoning with salt and pepper to your liking. Be mindful that the ham hock may have already added a significant amount of salt to the soup.

**6. Serve and Garnish:**

* Ladle the navy bean and ham hock soup into bowls.
* Garnish with chopped fresh parsley, if desired.
* Serve hot with crusty bread or crackers for dipping.

Tips for the Best Navy Bean and Ham Hock Soup

* **Don’t skip the soaking:** Soaking the navy beans is crucial for reducing cooking time and preventing bloating. If you forget to soak them overnight, the quick-soak method is a good alternative.
* **Use high-quality ingredients:** The flavor of the soup depends on the quality of the ingredients. Choose high-quality navy beans, a meaty ham hock, and fresh vegetables.
* **Don’t be afraid to adjust the seasoning:** Taste the soup throughout the cooking process and adjust the seasoning as needed. Remember that the ham hock may add a significant amount of salt, so be careful when adding more.
* **Simmer low and slow:** Simmering the soup for a long time allows the flavors to meld together beautifully. Don’t rush the process.
* **Add a splash of vinegar:** A splash of apple cider vinegar or white vinegar at the end of cooking can brighten the flavors of the soup.
* **Spice it up:** For a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
* **Get creative with additions:** Feel free to add other vegetables to the soup, such as diced potatoes, sweet potatoes, or kale.
* **Make it vegetarian:** For a vegetarian version, omit the ham hock and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika to mimic the smoky flavor.
* **Use an Instant Pot:** To speed up the cooking process, you can make this soup in an Instant Pot. Soak the beans as directed, then sauté the vegetables in the Instant Pot. Add the remaining ingredients, seal the lid, and cook on high pressure for 30 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Shred the ham and adjust seasoning as directed.

Variations and Additions

* **Smoked Sausage:** Add smoked sausage, such as kielbasa or andouille, for an extra layer of smoky flavor. Slice the sausage and add it to the pot during the last hour of simmering.
* **Potatoes:** Add diced potatoes, such as Yukon Gold or Russet, for a heartier soup. Add them during the last hour of simmering so they don’t become mushy.
* **Greens:** Add chopped greens, such as kale, spinach, or collard greens, for added nutrients and flavor. Add them during the last 15 minutes of simmering.
* **Beans:** Use a mix of beans, such as great northern, cannellini, or even kidney beans, for a different flavor profile.
* **Spices:** Experiment with different spices, such as cumin, coriander, or smoked paprika, to create your own unique flavor combination.
* **Bacon:** Instead of a ham hock, render bacon in the pot before adding the vegetables. Remove the bacon and set aside. Crumble the bacon and add it back to the soup before serving. The bacon fat will add a delicious smoky flavor.

Serving Suggestions

* **Crusty Bread:** Serve the soup with crusty bread for dipping.
* **Crackers:** Serve with crackers for a simple and satisfying meal.
* **Cornbread:** Cornbread is a classic accompaniment to bean soup.
* **Salad:** Serve with a side salad for a balanced meal.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich pairs perfectly with a bowl of hearty soup.

Make-Ahead and Storage Instructions

* **Make-Ahead:** Navy bean and ham hock soup is a great make-ahead dish. The flavors actually improve as the soup sits. Prepare the soup up to 3 days in advance and store it in the refrigerator. Reheat thoroughly before serving.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 4 days.
* **Freezing:** Navy bean and ham hock soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information (per serving, approximate)

* **Calories:** 350
* **Protein:** 25g
* **Fat:** 15g
* **Carbohydrates:** 30g
* **Fiber:** 10g

(Note: Nutrition information is an estimate and may vary depending on the specific ingredients used.)

Enjoy this hearty and flavorful navy bean and ham hock soup! It’s a comforting and satisfying meal that’s perfect for any occasion. The slow simmering process allows the flavors to meld together beautifully, creating a truly memorable culinary experience. Don’t be afraid to experiment with different variations and additions to create your own signature version of this classic soup.