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Hearty Navy Bean and Ham Soup

Close-up of a hearty bowl of navy bean soup, featuring white beans, shredded ham, carrots, and celery in a savory broth.
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This recipe creates a rich, comforting navy bean soup using a smoked ham hock for deep flavor. It is a satisfying, one-pot meal perfect for chilly nights.

Ingredients

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  • 1 pound dried navy beans, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked ham hock or 1 cup diced smoked ham
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • Salt to taste (use sparingly due to ham)

Instructions

  1. Place the rinsed navy beans and 6 cups of water or broth into a large pot or Dutch oven. Add the ham hock if using. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until beans begin to soften. If using canned broth, wait to add salt until the end.
  2. While the beans simmer, prepare the vegetables. Heat the olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic, rosemary, and thyme to the skillet. Cook for 1 minute until fragrant.
  4. Add the sautéed vegetables, garlic, and herbs to the pot with the beans and ham hock. Add the bay leaf and black pepper.
  5. Continue to simmer, partially covered, for another 45 minutes to 1 hour, or until the beans are completely tender. If you used diced ham instead of a hock, cook for the full time.
  6. Remove the ham hock from the pot. Discard the bone and shred any usable meat, returning the meat to the soup. Remove and discard the bay leaf.
  7. For a thicker soup, mash about 1 cup of the beans against the side of the pot with a spoon, or use an immersion blender carefully to slightly thicken the broth.
  8. Taste the soup and add salt only if necessary. Serve hot. This soup is excellent for meal prep.

Notes

  • For an Instant Pot version, combine all ingredients except the oil and sautéed vegetables. Cook on High Pressure for 25 minutes, followed by a Natural Pressure Release for 15 minutes. Sauté the vegetables separately and stir them in before serving.
  • If you prefer a less smoky flavor, use a plain smoked ham bone instead of a hock.
  • This soup becomes even better the next day, making it a great choice for leftovers.

Nutrition

Find it online: https://delishsymphony.com/navy-bean-soup-recipe-hearty-comfort/