Smoky, savory, and soul-warming—this classic soup is comfort in a bowl! 🧡
Ingredients:
* 1 lb dried navy beans (or mixed beans), rinsed and soaked overnight
* 1 large smoked ham hock
* 1 medium onion, chopped
* 2 carrots, diced
* 2 celery stalks, diced
* 3 cloves garlic, minced
* 8 cups water or low-sodium chicken broth
* 1 bay leaf
* 1/2 tsp dried thyme
* Salt and black pepper to taste
* 2 tbsp chopped parsley (for garnish)
Instructions:
1. In a large pot or Dutch oven, heat a drizzle of oil and sauté onion, carrot, and celery for 5 minutes until softened. Add garlic and cook another minute.
2. Add ham hock, soaked beans, water or broth, bay leaf, and thyme. Bring to a boil.
3. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until beans are tender and meat is falling off the bone.
4. Remove ham hock. Shred the meat and discard the bone and skin. Return meat to the pot.
5. Simmer uncovered for 15 minutes to thicken slightly. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and crusty bread on the side.
Pro Tip:
For extra creaminess, mash a cup of the beans into the broth near the end of cooking—it adds rich texture without cream!
Hearty Navy Bean and Ham Hock Soup
