Step-by-step instructions
- Start by heating a large pot over medium heat. Sauté the chopped onion, celery, garlic, and carrots until they’re softened and fragrant. This should take around 5-7 minutes.
- Next, stir in your soaked navy beans followed by the ham hock to introduce rich flavor.
- Pour in the broth, add the bay leaf, and season generously with salt and pepper. Bring everything to a boil.
- Once boiling, reduce the heat and let the soup simmer for 1.5 to 2 hours, or until the beans are tender and creamy.
- After cooking, remove the ham hock. Shred the meat using a fork and return it to the pot for the ultimate flavor infusion.
- Taste and adjust seasoning as necessary before serving. For a touch of green, garnish with fresh parsley.
How to plate and pair
When it comes to serving, a hearty bowl of Navy Bean and Ham Hock Soup is delightful on its own, but you can elevate the experience by pairing it with warm, crusty bread or a fresh side salad. Consider adding a dollop of sour cream or a sprinkle of grated cheese on top for extra richness.
Storage and reheating tips
Leftovers? No problem! This soup stores beautifully. Allow it to cool down before transferring it to an airtight container. You can keep it in the fridge for up to 5 days. If you’d like to store it longer, feel free to freeze it in portions for up to three months. Just remember to thaw it in the fridge overnight before reheating on the stovetop or in the microwave.
Helpful cooking tips
To enhance the flavor of your soup, consider adding a splash of Worcestershire sauce or a sprinkle of smoked paprika during the cooking process. Additionally, if you’re pressed for time, using canned navy beans can cut down on prep time—just be sure to rinse them thoroughly before adding to the soup.
Creative twists
While this recipe is fantastic as is, don’t hesitate to get creative! You might swap in cannellini beans for a creamier texture, toss in some diced potatoes for added heartiness, or spice it up with a pinch of cayenne pepper. Adding fresh spinach or kale towards the end of cooking can also introduce some vibrant color and extra nutrients.
Your questions answered
What is the prep time for this recipe?
The prep time is about 20 minutes, considering the soaking time for the beans. If using canned beans, it’s even quicker!
Can I make this dish in a slow cooker?
Absolutely! Just sauté the vegetables and then transfer them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours.
Is it safe to freeze leftovers?
Yes, it’s safe to freeze leftovers. Just ensure it’s properly cooled and stored in airtight containers to prevent freezer burn.
Treat yourself to a bowl of Hearty Navy Bean and Ham Hock Soup—a true embodiment of comfort food that will have you coming back for more. Enjoy the process, share it with loved ones, and savor every spoonful!
