Hearty Navy Bean and Ham Hock Soup

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Beans (The Soak) 🫘💧

1. The Overnight Method (Recommended): Place the dry navy beans in a large bowl and cover them with cold water by at least 3 inches. Let them soak overnight (8 to 12 hours), then drain and rinse.
2. The Quick Soak Method: If you’re short on time, put the beans in a large pot, cover with water, and bring to a rolling boil for 2 minutes. Remove from heat, cover with a lid, and let them sit for 1 hour. Drain and rinse.

Step 2: Sauté the Aromatics 🧅🥕

1. Heat the 1 tbsp of olive oil or butter in a large, heavy-bottomed Dutch oven or stockpot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
3. Stir in the minced garlic and cook for just 1 more minute until you can smell it—don’t let it burn!

Step 3: Simmer the Smoked Goodness 🍲🔥

1. Pour the 6 cups of chicken broth (or water) into the pot with the veggies.
2. Add the drained navy beans, the 2 smoked ham hocks, 2 bay leaves, and 1 tsp of dried thyme. Give everything a good stir.
3. Bring the soup to a boil over high heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 2 to 2.5 hours. You’ll know it’s ready when the beans are incredibly tender and the meat is practically falling off the ham hocks.

Step 4: Shred the Ham & Thicken 🐷🌀

1. Carefully remove the ham hocks and the bay leaves from the pot. Place the hocks on a cutting board and let them cool for a few minutes.
2. Pull the tender meat away from the bones and skin, shred or chop it into bite-sized pieces, and return the meat to the soup. Discard the bones and skin.
3. The Creamy Secret: For a beautifully thick texture without adding cream, take a potato masher or a large wooden spoon and mash a small portion of the beans directly against the side of the pot. Stir it through to instantly thicken the broth!