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Navy Bean Soup with Ham Hock
Melissa Hart

Navy Bean Soup with Ham Hock

A smoked ham hock gives plain navy beans a broth that tastes like it simmered all day, because it did. Soaking the beans keeps the cooking time predictable. Hold the salt until the meat comes off the bone; some hocks season the whole pot on their own.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry navy beans
  • 10 cups cold water divided
  • 2 lbs smoked ham hocks
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 2 bay leaves
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt

Method
 

  1. Cover the navy beans with 6 cups of the water and soak them for 8 to 12 hours, then drain and rinse.
  2. Place the beans, ham hocks, remaining 4 cups water, onion, carrots, celery, bay leaves and pepper in a heavy pot.
  3. Add enough fresh water to cover the beans by 1 inch, bring to a boil, then lower the heat and simmer partly covered for 2 to 2 1/2 hours until the beans are tender.
  4. Lift out the ham hocks, discard the skin and bones, chop the meat, and return it to the soup.
  5. Mash 1 cup of beans against the pot, stir in the vinegar, and add only as much of the salt as the smoky broth needs.
  6. Simmer for 10 minutes until the ham reaches 165°F and the broth looks lightly creamy.