Step-by-step instructions
Ready to dive in? Here’s how to prepare Hearty Navy Bean and Ham Hock Soup step by step:
- Grab a large pot and sauté the chopped onion, celery, garlic, and carrots together until they soften up.
- Add the soaked navy beans along with the ham hock to the pot.
- Pour in 6 cups of chicken broth and bring everything to a boil.
- Reduce the heat and allow it to simmer for about 1.5 to 2 hours, or until the beans are nice and tender.
- Once cooked, remove the ham hock, shred the meat, and stir it back into the soup.
- Season your delicious creation with salt, pepper, and fresh thyme if desired.
- Serve warm and enjoy each nourishing spoonful!
Best ways to enjoy it
This soup shines when paired with a rustic crusty bread or buttery cornbread for dipping. A light green salad dressed with a zesty vinaigrette offers a refreshing contrast. Alternatively, consider serving it alongside some homemade pickles to add an extra crunch.
Keeping leftovers fresh
To ensure your Hearty Navy Bean and Ham Hock Soup stays as tasty as when it was first made, follow these storage tips:
- Refrigeration: Store any leftover soup in an airtight container in the fridge for up to five days.
- Freezing: For longer storage, this soup freezes quite well. Simply let it cool completely before transferring it to a freezer-safe container. It should retain its quality for about three months. When reheating, be sure to heat it thoroughly to 165°F to ensure safe consumption.
Pro chef tips
Here are a few tricks to elevate your soup:
- Soaking Beans: While soaking navy beans overnight is ideal for even cooking, you can use the quick soak method if you’re short on time—just boil them for about an hour before using.
- Flavor Development: Sauté the vegetables until they are just starting to brown to create a base of rich flavor.
- Spice it Up: Add a pinch of crushed red pepper flakes for a touch of heat, or a dash of vinegar at the end for brightness.
Creative twists
Feel like mixing things up? Here are some variations you might enjoy:
- Add Greens: Stir in some fresh spinach or kale towards the end of cooking for a nutritious boost.
- Change the Meat: Try using smoked sausage or bacon instead of ham hock for a different flavor profile.
- Herb Variations: Experiment with different herbs like rosemary or sage, which also pair beautifully with the beans and ham.
Your questions answered
How long does it take to prep and cook this soup?
This soup takes about 20 minutes of prep time and up to two hours of cooking, making it a great option for a weekend meal or a Sunday batch cook.
Can I use dried beans that haven’t been soaked?
Yes, but you’ll need to adjust the cooking time. Unsoaked beans often take longer to cook—around 2.5 to 3 hours.
How do I know when the soup is safe to eat after storing it?
If stored properly, your soup should be reheated to at least 165°F. If you see any signs of spoilage such as an off smell or mold, it’s best to discard it.
