Smoky, rich, and slow-simmered—this traditional soup is a soul-warming favorite, especially during colder months.
Prep: 15 min | Cook: 2 hrs 15 min | Total: 2 hrs 30 min
Kcal: 370 | Protein: 26g | Servings: 6
Ingredients:
• 1 lb (450g) dried navy beans, soaked overnight or quick-soaked
• 2 smoked ham hocks
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 8 cups (2L) low-sodium chicken broth or water
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp ground black pepper
• Salt to taste (after cooking)
• 1 tbsp olive oil
• Optional: 1 tsp apple cider vinegar, fresh parsley for garnish
Instructions:
1. Prep Beans:
Soak navy beans overnight or quick-soak by boiling for 2 minutes, then letting sit for 1 hour. Drain and rinse.
2. Sauté Veggies:
In a large soup pot, heat olive oil. Add onion, celery, and carrots. Sauté 5–7 minutes until softened. Add garlic and cook 1 more minute.
3. Add Ham Hocks & Liquid:
Place ham hocks in the pot. Pour in broth or water. Add bay leaves, thyme, and pepper. Bring to a boil.
4. Simmer for Flavor:
Reduce to low heat. Cover and simmer for 1 hour to infuse the broth with smoky ham flavor.
5. Add Beans & Cook:
Add soaked beans. Continue simmering uncovered for 1 to 1.5 hours until beans are tender and creamy.
6. Shred Ham:
Remove ham hocks. Discard skin and bones, shred the meat, and return it to the pot.
7. Finish Soup:
Remove bay leaves. Adjust salt if needed. For brightness, stir in apple cider vinegar. Garnish with parsley.
8. Serve Hot:
Best served with cornbread, biscuits, or crusty bread.
