Hearty Navy Bean and Ham Hock Soup
🛒 What You’ll Need
- 1 lb Dry navy beans (soaked overnight) 🫘
- 1-2 Smoked ham hocks (for that deep, smoky flavor!) 🍖
- 1 Large onion, diced 🧅
- 2 Carrots, diced 🥕
- 2 stalks Celery, diced 🌿
- 3 cloves Garlic, minced 🧄
- 6-8 cups Water or chicken broth 🍲
- 1 Bay leaf 🍃
- 1/2 tsp Dried thyme 🌿
- Salt & Black Pepper to taste 🧂
👩🍳 Instructions
- Prep the Beans: Rinse your dry beans and soak them in water overnight. Drain and rinse again before cooking. 🫘💧
- The Base: In a large heavy-bottomed pot or Dutch oven, add the soaked beans, ham hocks, onion, carrots, celery, and garlic. 🧅🥕🌿
- Simmer: Pour in the water or broth until everything is well-covered. Add the bay leaf and thyme. 🍲🍃
- Cook Low & Slow: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender and the ham is falling off the bone. ⏲️🎯
- Shred the Meat: Remove the ham hocks from the pot. Pull the meat off the bones, chop it into bite-sized pieces, and stir it back into the soup. Discard the bones and bay leaf. 🍖🔪
- The Creamy Secret: For a thicker texture, use a wooden spoon to mash some of the beans against the side of the pot, or take out 1 cup of soup, blend it, and stir it back in! 🥄🌪️🤤
- Season: Taste and add salt and pepper as needed. (Wait until the end to add salt, as the ham hocks are naturally salty!) 🧂✨
- Serve: Ladle into big bowls and enjoy! 🍽️😋
🔥 Pro Tips:
- Quick Soak Method: If you forgot to soak overnight, boil the beans in water for 2 minutes, then let them sit covered for 1 hour before draining and starting the recipe. ⏲️💨
- Added Veggies: Throw in some chopped kale or spinach at the very end for a pop of color and extra nutrients! 🥬💎
