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Navy Bean and Ham Soup
Melissa Hart

Navy Bean and Ham Soup

A smoked ham hock seasons dry navy beans more honestly than a spoonful of liquid smoke. Soak the beans first so the timing doesn't become guesswork. Taste before salting at the end; some hocks bring more salt than the rest of the pot can handle.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry navy beans
  • 8 cups water for soaking
  • 2 lbs smoked ham hocks
  • 1 large yellow onion diced
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt

Method
 

  1. Soak the navy beans in the water for 8 to 12 hours, then drain and rinse them.
  2. Place the beans, ham hocks, onion, carrots, celery, garlic, broth, bay leaves and pepper in a 6-quart crockpot.
  3. Cover and cook on low for 7 to 8 hours until the beans are tender.
  4. Discard the bay leaves, remove the hocks, discard their skin and bones, and return the chopped meat to the soup.
  5. Mash 1 cup of beans against the crock, stir in the vinegar, heat the ham to 165°F, and add only as much salt as the broth needs.