Hearty Navy Bean and Ham Hock Soup (Old-Fashioned Comfort in a Bowl)
There’s something deeply comforting about a pot of hearty navy bean and ham hock soup slowly simmering on the stove. It’s the kind of meal that fills the house with warmth, brings people to the kitchen asking, “Is it ready yet?”, and tastes even better the next day. This classic soup has been made for generations because it’s simple, affordable, filling, and incredibly flavorful.
If you’re looking for a thick, smoky, stick-to-your-ribs soup, this navy bean and ham hock recipe is exactly what you need. Perfect for cold nights, family dinners, meal prep, or whenever you crave old-fashioned comfort food.
Why This Navy Bean and Ham Hock Soup Is So Good
Rich, smoky flavor from slow-simmered ham hocks
Creamy navy beans that naturally thicken the soup
Budget-friendly ingredients with big flavor
High in protein and fiber, making it filling and satisfying
Even better the next day, ideal for leftovers
This is one of those recipes that proves simple ingredients can create the most unforgettable meals.
Ingredients You’ll Need
1 pound dry navy beans, rinsed and sorted
2 large ham hocks (or 1 very meaty one)
1 tablespoon olive oil or butter
1 large onion, diced
2–3 carrots, sliced
2 celery stalks, chopped
3–4 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
8–10 cups chicken broth or water
Salt and black pepper, to taste
Optional but delicious: smoked paprika, a pinch of cayenne, or fresh parsley for garnish.
How to Make Hearty Navy Bean and Ham Hock Soup
Step 1: Soak the Beans
For best texture, soak navy beans overnight in plenty of water. Drain and rinse before cooking. (Short on time? A quick soak works too.)
Step 2: Build the Flavor Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until softened and fragrant, about 5–7 minutes. Stir in garlic and cook for 30 seconds.
Step 3: Simmer Low and Slow
Add soaked beans, ham hocks, thyme, bay leaf, and broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 2 to 2½ hours, stirring occasionally.
Step 4: Shred the Ham
Remove ham hocks, shred the meat, discard bones and skin, then return the meat to the pot.
Step 5: Thicken and Season
Mash some of the beans against the side of the pot for a thicker soup. Season with salt and pepper to taste. Simmer another 15–20 minutes.
Pro Tips for the Best Bean and Ham Soup
Don’t rush it – slow cooking develops the deep, smoky flavor
Salt at the end – ham hocks are salty, so wait before seasoning
Thicker soup? Mash more beans or simmer uncovered longer
Too thick? Add a splash of broth or water
Variations and Substitutions
No ham hock? Use leftover ham, smoked turkey legs, or ham shanks
Extra veggies: Add potatoes, kale, or spinach near the end
Spicy kick: Add red pepper flakes or hot sauce
Crockpot version: Cook on LOW for 8–9 hours
What to Serve With Navy Bean and Ham Hock Soup
This soup pairs perfectly with:
Warm cornbread or crusty bread
Buttermilk biscuits
Simple green salad
Pickles or pickled vegetables for contrast
Storage and Reheating
Refrigerator: Store up to 4–5 days
Freezer: Freezes beautifully for up to 3 months
Reheat: Gently on the stove, adding broth if needed
Frequently Asked Questions
Can I make this soup without soaking the beans?
Yes, but soaking helps them cook evenly and improves texture.
Is navy bean soup healthy?
Absolutely. Navy beans are rich in fiber and protein, making this soup hearty and nourishing.
Why is my soup bland?
It likely needs more time. The flavor deepens as it simmers—patience is key!
Final Thoughts
This hearty navy bean and ham hock soup is pure comfort food at its best. It’s humble, satisfying, and packed with flavor, making it a recipe you’ll come back to again and again. Whether you’re feeding a crowd or meal-prepping for the week, this soup never disappoints.
Once you try it, don’t be surprised if it becomes a regular on your dinner rotation — just like it has in so many homes for generations. 🍲✨
