White Navy Bean Soup with Ham Hocks
Cozy up with a bowl of hearty White Navy Bean Soup with Ham Hocks, a soul-warming dish that’s packed with rich flavors and wholesome ingredients. This comforting recipe combines tender white navy beans and smoky, slow-cooked ham hocks with a medley of aromatic veggies like onions, carrots, and celery, all simmered in a savory chicken stock infused with bay leaves and fresh thyme. Perfect for chilly evenings, this slow-simmered soup requires minimal prep but delivers maximum flavor with its melt-in-your-mouth texture and deep, satisfying taste. Serve it piping hot with crusty bread or a simple side salad for a complete, delicious meal the whole family will love! Keywords: white navy bean soup, ham hocks, hearty soup recipe, slow-cooked soup, comfort food.
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Recipe Information
Ingredients
- 1 pound Dried white navy beans
- 2 pieces Ham hocks
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 8 cups Chicken stock
- 1 leaf Bay leaf
- 3 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Rinse the dried white navy beans under cold running water and sort through them to remove any debris or broken beans. Place them in a large bowl, cover with cold water, and soak overnight (or use the quick-soak method by boiling them for 1 minute and letting them sit for 1 hour). Drain and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Place the drained navy beans, ham hocks, chicken stock, bay leaf, and fresh thyme sprigs into the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 2-2.5 hours, or until the beans are tender and the ham hocks are falling apart.
Remove the ham hocks from the pot and set them on a plate to cool slightly. Remove the bay leaf and thyme sprigs from the soup and discard.
Once cool enough to handle, shred the meat from the ham hocks, discarding the skin, bone, and any excess fat. Return the shredded meat to the pot and stir to combine.
Season the soup with salt and ground black pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld.
Serve hot, garnished with freshly chopped parsley, if desired. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 13.0 g | 47% | |
| Total Sugars | 6.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
