Hearty Navy Bean and Ham Hock Soup

Ouadie Rhabbouron

  • 1 large onion, chopped

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced

  • 2 carrots, peeled and chopped

    Ingredient shopping list

  • 1 pound dried navy beans, rinsed and soaked overnight

  • 1 or 2 smoked ham hocks

  • 8 cups water or low-sodium chicken broth

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant.

Step 2: Add Beans, Ham Hocks, and Broth

Stir in the soaked navy beans, ham hocks, water or broth, bay leaf, and thyme. Bring to a gentle boil over medium-high heat.

Step 3: Simmer Until Tender

Reduce the heat to low, cover partially, and simmer for 2 to 2½ hours. Stir occasionally and check the beans for doneness. They should be tender and creamy, and the ham should be falling off the bone.

Step 4: Remove Ham Hocks and Shred Meat

Once the beans are soft, remove the ham hocks. Let them cool slightly, then shred the meat off the bone. Discard bones, skin, and excess fat. Return the shredded ham to the soup.

Step 5: Season and Serve

Taste the soup and season with salt and pepper as needed. Some ham hocks are salty, so adjust carefully. Serve hot, garnished with fresh parsley if desired.

Tips for the Best Navy Bean and Ham Soup

 

 

 

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