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Navy Bean and Ham Soup

This recipe crafts a hearty, comforting Navy Bean and Ham Soup, ideal for a cool day. Dry navy beans are slow-simmered with smoked ham hocks, aromatic vegetables like carrot, onion, garlic, and fresh herbs (parsley, thyme, bay leaf). The long cooking time allows flavors to meld, creating a rich, savory broth and tender beans, finished with shredded ham. It’s a wholesome, flavorful, and satisfying meal.
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Total Time 2 hours 50 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 3624.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 16 ounce package dry navy beans - picked over, rinsed, and drained
  • 10 sprigs fresh parsley
  • 2 sprigs chopped fresh thyme
  • 1 bay leaf
  • 2 large smoked ham hocks
  • 1 carrot coarsely chopped
  • 1 onion coarsely chopped
  • 1 clove garlic coarsely chopped
  • 8 cups cold water
  • 1 pinch kosher salt and freshly ground black pepper

Equipment

  • 1 Large Stockpot or Dutch Oven Capacity of at least 6-8 quarts for simmering
  • 1 Fine-Mesh Sieve or Colander For rinsing beans
  • 1 Cutting Board
  • 1 Chef's Knife For chopping vegetables and herbs
  • 1 Ladle For serving

Method
 

  1. Pick over the dry navy beans, rinse them thoroughly, and drain.
  2. Place the prepared navy beans, fresh parsley sprigs, chopped fresh thyme, bay leaf, smoked ham hocks, coarsely chopped carrot, onion, and garlic into a large stockpot or Dutch oven.
  3. Add 8 cups of cold water to the pot, ensuring all ingredients are submerged.
  4. Bring the mixture to a rolling boil over high heat.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2 to 2 1/2 hours, or until the beans are tender.
  6. Carefully remove the ham hocks, parsley sprigs, thyme sprigs, and bay leaf from the pot using tongs or a slotted spoon. Discard the herbs and bay leaf.
  7. Allow the ham hocks to cool slightly until they are easy to handle. Remove the meat from the bones and shred or dice the ham.
  8. Return the shredded or diced ham meat to the soup in the pot.
  9. Season the soup generously with kosher salt and freshly ground black pepper to taste, adjusting as needed.
  10. Ladle the hot Navy Bean and Ham Soup into serving bowls and serve immediately.

Notes

For optimal results, consider pre-soaking the navy beans overnight or using a quick-soak method to reduce cooking time and improve texture. The ham hocks are the backbone of this soup's flavor; ensure they simmer sufficiently to release all their richness. For deeper flavor, lightly brown the ham hocks before adding water. Sweat your mirepoix (carrot, onion, garlic) gently until translucent to build a robust aromatic base. Season judiciously throughout cooking, especially given the inherent saltiness of ham hocks, and adjust finally. To achieve a creamier consistency, you can remove about a cup of cooked beans, mash them, and return them to the pot. A splash of sherry vinegar or lemon juice at the very end can brighten the overall profile. Garnish with additional fresh herbs for a vibrant finish.