Classic Ham and Bean Soup with Navy Beans and Smoked Ham Hocks
A hearty, traditional soup featuring tender navy beans simmered in rich ham hock broth with aromatic vegetables. The beans are slow-cooked until creamy, while diced potatoes add body and substance. Perfect for cold weather comfort food, this soul-warming soup delivers deep, smoky flavors from the ham hocks and optional diced ham. The addition of mashed vegetables creates a thick, satisfying base that pairs beautifully with crusty bread for a complete meal.
Ingredients
- 1 pound meaty smoked ham hocksturkey necks1:1
leaner but still flavorful
- 7 cups water, to cover
- 1 rib celery, rinsed but untrimmed, with leaves and cut into large chunks
- 1 large carrot, unpeeled, rinsed and cut into large chunks
- 1 medium onion, unpeeled and quartered
- 4 sprigs fresh parsley
- 2 bay leaves
- ½ teaspoon whole peppercorns
- 1 pound dry navy beans, soaked overnightgreat northern beans1:1
similar cooking time and texture
- 1 large baking potato, peeled and diced
- 1 cups onion, chopped
- 1 rib celery, chopped
- 1 large garlic clove, minced
- 1 tablespoon bacon drippings or butterolive oil1:1dairy-free
less smoky flavor
- 1 cup smoked ham, finely diced(optional)
- 1 teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, freshly cracked, or to taste
- cayenne pepper or Cajun seasoning, to taste(optional)
Instructions
- 1
Soak beans overnight if desired to speed cooking
- 2
Add ham hocks to stockpot and cover with water
- 3
Add celery chunks, carrot chunks, quartered onion, parsley, bay leaves, and peppercorns to pot
- 4
Bring to boil, reduce heat and simmer for 1 hour
- 5
Strain stock, discard vegetables and return ham hocks and stock to pot
- 6
Rinse and sort beans, add to pot
- 7
Bring to boil, reduce heat and simmer 1 hour longer
- 8
Remove ham hocks and let cool enough to handle
- 9
Dice meat from hocks, discard skin and bone, add meat back to pot
- 10
Boil water in medium saucepan, add potato, chopped onion, chopped celery, and garlic
- 11
Cook until potatoes are tender, about 10 minutes
- 12
Drain vegetables and mash with bacon drippings or butter
- 13
Add mashed vegetables and diced ham if using to soup pot
- 14
Bring to boil, reduce heat and simmer 25 to 30 minutes until beans are tender
- 15
Season with salt, pepper, and cayenne or Cajun seasoning to taste
Tips
Soaking beans overnight reduces cooking time, but you can skip this step if needed - just add extra simmering time.
Save time by using a pressure cooker to reduce the initial ham hock simmering from 1 hour to 30 minutes.
For richer flavor, brown the diced vegetables in the bacon drippings before mashing them into the soup.
Good to Know
Refrigerate up to 4 days in covered container. Soup will thicken when cold - thin with water or broth when reheating.
Can make completely 1-2 days ahead. Actually improves in flavor as beans absorb more of the ham broth.
Serve hot with crusty bread, cornbread, or crackers. Garnish with fresh parsley or green onions if desired.
Common Mistakes
Don't skip straining the stock to avoid muddy flavor from overcooked vegetables.
Remove ham hock meat carefully to avoid including tough skin or small bones in the soup.
Taste and adjust seasoning at the end as ham can vary in saltiness.
Substitutions
Dairy-Free Swaps
General Alternatives
leaner but still flavorful
FAQ
Can I use canned beans instead of dried?
Yes, use 3-4 cans of navy beans, drain and rinse them, then add in the last 30 minutes of cooking. The texture won't be quite as creamy but it saves significant time.
What if I don't have ham hocks?
Use a meaty ham bone, turkey necks, or even a few strips of thick-cut bacon. You may need to add chicken or vegetable broth for more depth of flavor.
How long will this soup keep frozen?
Freeze up to 3 months in freezer-safe containers. Bean soups freeze very well, though the texture may be slightly different when thawed. Reheat gently and add liquid if needed.