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Classic Navy Bean Soup with Smoked Ham Hock

Close-up of a white bowl filled with rich navy bean soup topped with shredded ham.
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Make this hearty navy bean soup using a smoked ham hock for deep, comforting flavor. This old-fashioned recipe is perfect for cozy winter nights and delivers the best ham and bean soup experience.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock or leftover ham bone
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust after removing ham hock)

Instructions

  1. Place the rinsed navy beans, ham hock, and water or broth in a large pot or Dutch oven. Bring the mixture to a boil over high heat.
  2. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender. Skim off any foam that rises to the surface during the first 30 minutes.
  3. While the beans simmer, sauté the chopped onion, carrots, and celery in a separate skillet with a little oil until softened, about 5 to 7 minutes. Add the minced garlic during the last minute.
  4. Add the sautéed vegetables, bay leaf, thyme, and pepper to the bean pot. Continue to simmer, partially covered, for another 30 minutes to allow the flavors to meld.
  5. Carefully remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone and discard the bone and any excess fat/skin. Return the shredded ham meat to the soup.
  6. Taste the soup and add salt as needed. Remember that the ham hock adds significant saltiness.
  7. For a creamier bean soup texture, mash about 1 cup of the beans against the side of the pot with a spoon, then stir them back in.
  8. Simmer for 10 more minutes. Remove the bay leaf before serving. Serve hot for a cozy meal.

Notes

  • If you are short on time, you can use 2 cans (15 ounces each) of rinsed and drained navy beans instead of dried beans. Skip the initial 1.5-hour simmer and proceed to step 3, adding the canned beans with the vegetables. This makes it a quick soup dinner.
  • For a slow cooker bean soup variation, combine all ingredients (except salt) in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove the ham hock before serving.
  • This recipe is naturally gluten free soup friendly.

Nutrition

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