Venture into the heart of comfort food with this ham hock and navy bean soup recipe. It’s a hearty, flavorful dish that’s perfect for chilly evenings or when you’re in need of some serious comfort. Plus, it’s incredibly easy to make, requiring just a few simple ingredients and a bit of patience as it simmers to perfection.
Why This Recipe Works
- The ham hock adds a deep, smoky flavor that permeates the entire soup.
- Navy beans are the perfect size and texture for this soup, absorbing all the delicious flavors.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- This soup gets better with time, making it perfect for meal prep or leftovers.
- It’s customizable, allowing you to adjust the ingredients based on what you have on hand.
Ingredients
- 1 lb dried navy beans, soaked overnight
- 1 large ham hock
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare Your Ingredients
Start by draining and rinsing your soaked navy beans. Dice your onion, carrots, and celery into uniform pieces to ensure even cooking. Mince the garlic finely. Having all your ingredients prepped and ready to go will make the cooking process smoother and more enjoyable.
Step 2: Brown the Ham Hock
Heat a large pot or Dutch oven over medium heat. Add the ham hock and let it brown slightly on all sides. This step is crucial for unlocking those deep, smoky flavors that will define your soup. Once browned, remove the ham hock and set it aside for later.
Step 3: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This builds a flavor foundation that will carry through the entire dish.
Step 4: Combine and Simmer
Return the ham hock to the pot along with the soaked navy beans, chicken stock, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer covered for about 2 hours, or until the beans are tender and the ham hock meat is falling off the bone.
Step 5: Final Touches
Once the soup is done, remove the ham hock from the pot. Let it cool slightly before shredding the meat and returning it to the soup. Discard the bone and any excess fat. Season the soup with salt and pepper to taste. Remove the bay leaves before serving.
Tips and Tricks
For an even richer flavor, consider browning the ham hock in a bit of oil before adding it to the soup. If you’re short on time, you can use canned navy beans instead of dried; just adjust the cooking time accordingly. To make this soup even heartier, add some chopped kale or spinach during the last few minutes of cooking. For a smoother texture, you can blend part of the soup before adding the shredded ham back in. Finally, don’t skip the step of soaking the beans overnight; it significantly reduces cooking time and makes the beans easier to digest.
Recipe Variations
- Swap out navy beans for cannellini or great northern beans for a slightly different texture and flavor.
- Add diced tomatoes for a bit of acidity and color.
- Throw in some smoked paprika or cayenne pepper for a spicy kick.
- For a vegetarian version, omit the ham hock and use vegetable stock instead of chicken stock.
- Add some cooked pasta or rice to make the soup even more filling.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! After browning the ham hock and sautéing the vegetables, transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method is perfect for those who want to come home to a ready-made meal.
How do I store leftovers?
This soup stores beautifully in the refrigerator for up to 5 days or in the freezer for up to 3 months. Just make sure to cool it completely before transferring it to an airtight container. When reheating, you may need to add a bit of water or stock to thin it out, as it tends to thicken upon standing.
Can I use a different type of meat?
Yes, you can substitute the ham hock with smoked turkey legs or even bacon for a different flavor profile. Just keep in mind that the cooking time may vary depending on the type of meat you use.
Summary
This ham hock and navy bean soup is the epitome of comfort food. It’s hearty, flavorful, and incredibly satisfying. With a few simple ingredients and a bit of time, you can create a dish that’s perfect for any occasion. Whether you’re feeding a crowd or just looking for a cozy meal, this soup is sure to please.