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Navy Bean and Ham Hock Soup
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Prep Time:
35 minutes
Cook Time:
135 minutes
Total Time:
470 minutes
Savory ham hock and navy bean soup, a hearty and budget-friendly comfort dish perfect for a cozy evening.
Ingredients:
  • 1 pound dried navy beans
  • 12 cups water, divided
  • 2.5 pounds smoked ham hocks
  • 1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
  • 1 cup chopped onion
  • 0.25 cup chopped fresh Italian parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon ground nutmeg
  • 3 bay leaves
  • 2.5 cups thinly sliced carrots
  • 1 cup chopped celery
  • 0.75 cup mashed potato flakes
Instructions:
  • In a Dutch oven, combine navy beans and 8 cups of water. Bring to a boil, let it boil for 2 minutes, then remove from heat, cover, and let stand for about 5 hours until beans are softened.
  • After draining the beans, give them a quick rinse before placing them back in the Dutch oven. Add ham hocks, chicken broth, water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring the soup to a boil, then lower the heat and simmer until the beans are tender, approximately 1 1/2 hours.
  • Combine the carrots, celery, and potato flakes into the soup, ensuring they are well mixed. Cover and simmer gently until the vegetables are tender, approximately 30 minutes.
  • Place the ham hocks on a cutting board. Once they have cooled down, shred the meat off the bones and chop it into bite-sized pieces. Add the meat back to the pot and heat on medium for about 3 minutes until warmed through.

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