When the chill of autumn starts to set in and comfort food calls, there’s nothing quite like a warm bowl of navy bean and ham hock soup. This hearty dish melds the creamy texture of navy beans with the rich flavors of smoky ham hock, creating a meal that warms both body and soul. I fondly recall my grandmother’s kitchen filled with the savory aroma of this soup simmering away on a lazy Sunday afternoon. It’s a recipe that not only nourishes but also evokes cherished memories and family gatherings, making it a beloved staple in many homes.
Reasons to try it
This navy bean and ham hock soup is a gem of a recipe for several reasons. First and foremost, it’s incredibly budget-friendly—navy beans and a ham hock are among the more inexpensive ingredients, yet the result is a deeply satisfying meal that feels indulgent. It’s a wholesome dish that cooks slowly, allowing the flavors to develop and meld beautifully, making it perfect for a weeknight dinner or a cozy family gathering.
“This soup reminded me of home! It’s like a warm hug on a cold day.”
The recipe is also versatile, adaptable to whatever ingredients you might have on hand. Plus, it’s easy to make in large batches, ensuring you always have leftovers for lunch or a quick dinner later in the week. Whether you’re serving it on a rainy evening or at a winter gathering, this soup is sure to impress.
Preparing Hearty Navy Bean and Ham Hock Soup
Making this soup is simple and straightforward. Here’s a quick overview of the process:
- Start by sautéing aromatic vegetables until tender.
- Combine the soaked navy beans, ham hock, and broth—let it simmer for hours.
- Finally, shred the meat from the ham hock and mix it back into the soup.
It’s a dish that brings joy not only in the cooking but also in its delightful presentation on the table.
What you’ll need
Here’s a handy list of ingredients to whip up this delightful soup:
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 pound navy beans, soaked overnight and drained
- 1 ham hock
- 6 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Feel free to substitute the ham hock with smoked turkey for a lighter version or eliminate it entirely for a vegetarian option.
