This Hearty Navy Bean and Ham Hock Soup is a classic comfort dish made with tender navy beans, smoky ham hocks, and savory vegetables. Perfect for cold days  rich, filling, and easy to make.

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Hearty Navy Bean and Ham Hock Soup

A bowl of Hearty Navy Bean and Ham Hock Soup is comfort food at its finest  warm, smoky, and deeply satisfying. Slow-cooked to perfection, this traditional soup brings together creamy navy beans, tender ham hock, aromatic vegetables, and herbs for a meal that’s both simple and nourishing.

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Why This Recipe Works

This Hearty Navy Bean and Ham Hock Soup stands the test of time because it transforms a few humble ingredients into a deeply flavorful meal. The slow simmering process extracts rich, smoky flavor from the ham hocks, while the creamy navy beans thicken the broth naturally.

The result is a soup that’s hearty yet wholesome, perfect for warming up on chilly days or feeding a hungry family.

What makes this recipe special is its simplicity and versatility  you can make it on the stovetop, in a slow cooker, or in an Instant Pot. It’s economical, nutritious, and tastes even better the next day.

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Ingredients you Need

Main Ingredients

• 1 pound dried navy beans (about 2 cups), rinsed and sorted

• 1–2 smoked ham hocks (about 1½ pounds total)

• 1 large onion, diced

• 2 medium carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 bay leaf

• 1 teaspoon dried thyme (or 2 teaspoons fresh)

• ½ teaspoon black pepper

• 6 cups low-sodium chicken broth (or enough to cover)

• 1 tablespoon olive oil or butter

Optional Add-Ins

• ½ teaspoon smoked paprika (for extra smoky flavor)

• 1 cup chopped ham (optional, for more meat)

• Salt, to taste (added after cooking — ham hocks can be salty)

• Fresh parsley, for garnish

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Step-by-Step Directions

Step 1: Prepare the Beans

1. Rinse and Sort: Place the navy beans in a colander and rinse thoroughly. Remove any small stones or damaged beans.

2. Soak Overnight (Preferred):

   • Place beans in a large bowl, cover with 3 inches of water, and soak overnight (8–12 hours).

   • Drain and rinse before cooking.

3. Quick Soak Option:

   • Place beans in a large pot, cover with water, and bring to a boil for 2 minutes.

   • Turn off heat, cover, and let sit for 1 hour. Drain and rinse.

Soaking softens the beans and reduces cooking time while improving digestibility.

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Step 2: Sauté the Vegetables

1. Heat olive oil or butter in a large soup pot or Dutch oven over medium heat.

2. Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.

3. Add minced garlic and cook for another minute until fragrant.

This base builds the rich flavor foundation for the soup.

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Step 3: Add the Ham Hocks and Seasonings

1. Place the ham hocks into the pot with the sautéed vegetables.

2. Add thyme, black pepper, bay leaf, and (optional) smoked paprika.

3. Pour in the chicken broth until the hocks are fully submerged (about 6 cups).

Stir well to combine and bring to a gentle boil.

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Step 4: Simmer the Soup

1. Once boiling, reduce the heat to low.

2. Cover partially with a lid and simmer for 1½ to 2 hours, or until the beans are tender and the ham hocks start to fall apart.

3. Stir occasionally, checking the liquid level. Add more broth or water as needed.

During this time, the beans absorb the smoky flavor of the ham, and the collagen in the meat gives the soup a naturally silky texture.

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Step 5: Shred the Ham

1. Once the beans are tender and the meat is cooked through, remove the ham hocks from the pot.

2. Let them cool slightly, then remove the bones and skin.

3. Shred the meat into bite-sized pieces and return it to the soup.

Discard bones and excess fat.

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Step 6: Adjust and Serve

1. Taste and adjust seasoning — add salt only if needed, as the ham is often salty.

2. For a creamier texture, mash a few beans against the side of the pot or blend a small portion and stir it back in.

3. Serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.

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Cooking Variations

Slow Cooker Version

1. Soak beans overnight.

2. Add beans, ham hocks, vegetables, seasonings, and broth to the slow cooker.

3. Cook on LOW for 8–9 hours or HIGH for 5–6 hours until beans are tender.

4. Shred ham, remove bones, and return meat to the pot before serving.

Instant Pot Version

1. Sauté onions, carrots, celery, and garlic using the sauté function.

2. Add ham hocks, beans, broth, and seasonings.

3. Lock lid and cook on HIGH PRESSURE for 40 minutes, followed by a 15-minute natural release.

4. Shred the ham and stir back into the soup.

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Tips for Success

1. Use smoked ham hocks: They add incredible depth and natural saltiness to the broth.

2. Don’t add salt early: Salt can toughen beans during cooking — add it at the end.

3. Stir occasionally: Prevents beans from sticking to the bottom of the pot.

4. Thicker texture: Mash some beans or simmer uncovered for the last 20 minutes.

5. Storage-friendly: This soup tastes even better the next day as flavors deepen.

6. Make it a meal: Serve with cornbread, crusty bread, or a side salad.

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Storage and Reheating

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze in individual portions for up to 3 months.

• Reheating: Warm gently on the stove over medium heat or in the microwave. Add a splash of broth or water if it thickens too much.

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Flavor Profile

• Flavor: Smoky, savory, and subtly sweet from the vegetables.

• Texture: Creamy beans with chunks of tender ham and vegetables.

• Aroma: Comforting blend of smoked meat, herbs, and garlic.

Each spoonful offers balanced richness not too heavy, but deeply flavorful.

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Variations

1. Vegetable-Loaded Version: Add diced potatoes, kale, or spinach for extra nutrition.

2. Spicy Twist: Stir in a pinch of red pepper flakes or diced jalapeño.

3. Tomato-Based Option: Add one can of diced tomatoes for a tangier, brighter broth.

4. Ham and Bean Stew: Simmer longer until beans break down completely for a thick, stew-like consistency.

5. Leftover Ham Bone: Substitute a leftover ham bone from holiday dinners instead of ham hocks.

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Health Benefits

1. Excellent Source of Protein: Both ham and beans provide complete and plant-based proteins essential for muscle health.

2. Rich in Fiber: Navy beans promote digestion, regulate blood sugar, and support heart health.

3. Mineral-Rich: Ham hocks contribute iron and zinc, while beans offer magnesium and potassium.

4. Low in Fat (when trimmed): Using lean ham and minimal oil keeps the soup hearty yet healthy.

5. Supports Immune Function: Garlic, onions, and carrots add antioxidants and vitamins A and C.

6. Great for Weight Management: High-fiber, high-protein meals promote fullness and balanced energy.

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Recipe Summary

This Hearty Navy Bean and Ham Hock Soup is a timeless, one-pot meal that combines simple ingredients into a nourishing dish full of flavor and warmth. The smoky ham hocks infuse the creamy beans with deep, savory richness, while aromatic vegetables and herbs build layers of comforting taste.