Hearty Navy Bean and Ham Hock Soup

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A large pot of homemade navy bean soup cooking on the stove creates an unmatched comforting experience. The kitchen becomes filled with comforting scents when smoked ham hocks combine with soft beans and aromatic vegetables. 

This traditional recipe provides a comforting meal that has been shared through many generations because it offers both budget-friendliness and deep warmth to the body. The comforting soup provides an excellent winter evening meal when you serve it with bread or cornbread.

Why You’ll Love This Recipe

• The dish obtains its deep smoky taste through the prolonged cooking of ham hocks.
• The dish provides complete nutrition through its high content of fiber and protein, and vegetables.
• The recipe uses affordable dried beans together with pantry staples to create a budget-friendly meal.
• The soup develops enhanced flavors when you store it for the following day because it makes excellent leftovers.

Ingredients

• 1 pound dried white beans. “navy, cannellini, or great northern”
• 2 smoked ham hocks
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken or vegetable broth (or water)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika (optional, for extra smokiness)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon apple cider vinegar or lemon juice, “optional, for brightness”
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Beans

1. The beans need to soak in water that reaches their tops during the overnight process. After soaking the beans, you should drain and rinse them.
2. Quick-soak method: Boil beans for 1–2 minutes, then remove from heat and let soak for 1 hour. Drain and rinse.

Step 2: Cook the Soup

1. Heat oil in a large; Dutch oven or pot over; medium heat before adding the vegetables. The pot requires onion and carrots, and celery, which should be cooked until they become soft. The garlic needs to cook for one more minute after you stir it into the mixture.
2. The ham hocks need to be placed inside the pot while you add beans and bay leaf and thyme and parsley, and smoked paprika if available. The pot requires broth to reach the boiling point.
3. The pot needs to simmer at low heat while covered for 2 to 3 hours until the beans become tender and the ham hocks disintegrate. The soup needs additional liquid to maintain its proper consistency.

Step 3: Finish the Soup

1. The ham hocks need removal from the pot, followed by bone removal and fat discarding, before shredding the meat, which should be returned to the soup.
2. Add apple cider vinegar or lemon juice to the soup if you choose to use them. The dish needs salt and pepper for seasoning to achieve the right flavor.
3. The soup needs to be served hot after you place it in bowls and add fresh parsley as a garnish.

Tips & Tricks

• The soup becomes thicker when you use a spoon to mash beans against the pot walls or blend it with an immersion blender.
• The soup develops superior flavor when refrigerated overnight, which makes it ideal for meal preparation.
• The dish works perfectly with smoked turkey legs and leftover holiday ham when you substitute them for ham hocks.
• The soup pairs well with skillet cornbread and garlic bread, and fresh green salads when served as a meal.

FAQ

1. Can I replace dried beans with canned beans in this recipe?

 Yes! Three to four cans of drained beans work as a substitute. The cooking time needs to be shortened to 30–40 minutes because canned beans are pre-cooked.

2. How do I store leftovers??

The soup needs to be stored in an airtight container, which will keep it fresh for four days in the refrigerator or three months in the freezer.

3. Can this be made in a slow cooker??

 Absolutely! Place all ingredients into a slow cooker, then let it cook at low heat for 8 to 10 hours or at high heat for 5 to 6 hours.

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