1 lb dried navy beans (about 2 1/4 cups), rinsed and sorted
1–2 smoked ham hocks (or 1 meaty ham bone)
1 tbsp olive oil or butter
1 large onion, chopped
2–3 garlic cloves, minced
2 carrots, peeled and diced
2 celery ribs, diced
1 bay leaf
1 tsp dried thyme (or a few fresh sprigs)
1/2 tsp black pepper
6–8 cups low-sodium chicken broth (or water with bouillon)
Salt to taste (after cooking)
Optional Add-ins:
1/4 tsp crushed red pepper flakes (for heat)
1/2 tsp smoked paprika (for deeper smoky flavor)
Fresh parsley for garnish
🥣 Instructions
1. Soak the Beans(optional but recommended)
Quick soak: Place beans in a large pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.
Or soak overnight in cold water, then drain and rinse.
Add soaked navy beans, ham hocks, bay leaf, thyme, pepper, and chicken broth (start with 6 cups; add more if needed during cooking).
Bring to a boil, then reduce heat to low and simmer uncovered for 2–2.5 hours, or until beans are tender and ham is falling off the bone. Stir occasionally and add water or broth if it gets too thick.
4. Remove Ham Hocks
Take out ham hocks and remove meat from bones. Discard skin, fat, and bones.
Chop or shred ham meat and return it to the soup.
5. Taste & Adjust
Add salt to taste (ham hocks can be salty, so wait until the end to season).
If you like a creamier soup, mash some of the beans or use an immersion blender to puree a portion.
6. Serve
Ladle into bowls and garnish with chopped parsley, a crack of black pepper, or even a drizzle of olive oil or vinegar for brightness.
đź“ť Tips
Slow Cooker: Cook on LOW for 8–10 hours or HIGH for 5–6 hours.
Leftovers: This soup is even better the next day and freezes beautifully.
Substitutes: Use diced cooked ham if you don’t have ham hocks, but you’ll lose a bit of smoky depth.
