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The Ultimate Creamy & Smoky Navy Bean Soup with Ham Hock

Close-up of a creamy, thick navy bean soup topped with shredded chicken and diced carrots in a white bowl.
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This recipe tells the story of comfort, using a smoked ham hock to build deep, soulful flavor in a hearty navy bean soup. Achieve a naturally thick, creamy texture perfect for cozy winter nights.

Ingredients

Scale
  • 1 pound dried navy beans, rinsed and picked over
  • 1 smoked ham hock (about 1 to 1.5 pounds)
  • 8 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt (adjust after cooking)
  • 1 tablespoon apple cider vinegar (optional, for brightness)

Instructions

  1. Place the rinsed navy beans and the ham hock in a large pot or Dutch oven. Cover with water or broth, ensuring the beans are submerged by at least two inches. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Skim off any foam that rises to the surface.
  2. While the beans simmer, prepare the mirepoix. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 6 to 8 minutes.
  3. Add the minced garlic, thyme, and rosemary to the skillet. Cook for 1 minute until fragrant.
  4. Add the sautéed vegetables and garlic mixture to the pot with the beans and ham hock. Add the bay leaf and black pepper.
  5. Continue to simmer, partially covered, for another 1 to 1.5 hours, or until the beans are completely tender. Stir occasionally to prevent sticking.
  6. Remove the ham hock from the pot. Once cool enough to handle, shred all the meat from the bone, discarding the skin and bone. Return the shredded ham meat to the soup.
  7. Remove and discard the bay leaf. For a thicker, creamier soup, scoop out about 1 cup of the beans and mash them with a fork or blend them briefly with an immersion blender, then stir the puree back into the soup.
  8. Stir in the salt and apple cider vinegar (if using). Taste and adjust seasoning as needed. Serve hot.

Notes

  • For a quick weeknight version, substitute 2 (15-ounce) cans of navy beans (rinsed and drained) for the dried beans. Skip the initial long simmer and proceed directly to step 2, simmering everything together for only 30 minutes to meld flavors.
  • This soup freezes well. Cool completely before transferring to airtight containers.
  • If you have a leftover ham bone, use it in place of the ham hock for a similar smoky depth.

Nutrition

Find it online: https://www.unfoldrecipes.com/navy-bean-soup-ultimate-creamy-smoky-recipe/