Warm your soul with a bowl of Ham Hocks, Bone, and Navy Bean Soup, a classic American dish that promises to be the ultimate comfort food! This hearty soup, brimming with tender beans and rich ham flavor, is perfect for chilly evenings or family gatherings. With just a little prep time and a slow simmer, you can create a dish that fills your home with irresistible aromas and delights your taste buds. Ready to discover the secrets to this delicious recipe? Dive in and learn how to make a soup that's not just a meal, but a tradition!
Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 ham hocks
- 1 lb navy beans, soaked overnight
- 8 cups water
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing the navy beans. Rinse the beans under cold water to remove any debris. Place the beans in a large bowl and cover them with water. Allow them to soak overnight, or for at least 8 hours, to soften.
- Once the beans have soaked, drain them and set aside. In a large pot or Dutch oven, add the 8 cups of water and bring it to a boil over medium-high heat.
- While the water is heating, chop the onion, carrots, and celery. Mince the garlic. Once the water reaches a boil, add the ham hocks to the pot.
- Add the chopped onion, carrots, and celery to the pot with the ham hocks. Stir in the minced garlic. This mixture will create a flavorful base for the soup.
- Next, add the soaked navy beans to the pot. Stir everything together to combine the ingredients.
- Season the soup with salt and pepper to taste. Remember that the ham hocks will add some saltiness, so start with a small amount and adjust later if necessary.
- Bring the soup back to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours. This slow cooking will allow the flavors to meld and the beans to become tender.
- After 2 hours, check the beans for tenderness. If they are not yet soft, continue to simmer for an additional 30 minutes, or until they reach your desired texture.
- Once the beans are tender, carefully remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones, discarding any skin or excess fat.
- Add the shredded ham back into the soup and stir to combine. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve the ham hocks, bone, and navy bean soup hot, garnished with fresh herbs if desired. Enjoy your hearty and flavorful American dish!
Tips
- Soak the Beans: Make sure to soak your navy beans overnight. This step is crucial for ensuring they cook evenly and become tender in the soup.
- Flavor Base: Take your time when chopping the onion, carrots, and celery. These aromatic vegetables create a flavorful base for your soup, enhancing the overall taste.
- Adjust Seasoning: Since ham hocks can be quite salty, start with a small amount of salt when seasoning the soup. Taste it before adding more to ensure it’s just right!
- Simmer Low and Slow: Allow the soup to simmer on low heat. This not only helps the flavors meld beautifully but also ensures the beans become perfectly tender.
- Shred the Ham: After cooking, let the ham hocks cool slightly before shredding the meat. This will make it easier to handle and remove any excess fat.
- Garnish for Freshness: Consider garnishing your soup with fresh herbs like parsley or thyme before serving. It adds a pop of color and a burst of fresh flavor!
- Store Leftovers: If you have any leftovers, store them in an airtight container in the fridge. The flavors will continue to develop, making the soup even more delicious the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 25g
Fat: 10g
Saturated Fat: g
Cholesterol: 50mg
