An quick, delectable, affordable, and hearty one-pot supper that will warm you up on a chilly night is ham hock soup with navy beans.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 15 mins |
| Additional Time: | 5 hrs |
| Total Time: | 7 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 pot of soup |
Ingredients
- 1 pound dried navy beans
- 12 cups water, divided
- 2 ½ pounds smoked ham hocks
- 1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
- 1 cup chopped onion
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- 3 bay leaves
- 2 ½ cups thinly sliced carrots
- 1 cup chopped celery
- ¾ cup mashed potato flakes
Instructions
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
- You can substitute ham hocks with hickory smoked ham bones with some meat if desired.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 11 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 127 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Mmmmm good!
WOW! That’s all I’ve got. Just WOW!
This was simple and tasty! I like that it wasn’t over salted as many soups are. I used a leftover ham bone from the freezer and it worked perfectly!
I used canned Northern beans and Zaatar spice instead of Bay leaves.
I never used the potato flakes. My mother taught me that if you want a soup or chili to have more thickness, scoop out a cup of beans or two and run them thru the food processor (you can use canned beans in their liquid if you need to) …then dump them into the soup. The liquified beans keep the beany flavor yet add body to the soup….this is a great go to recipe and you can easily use chopped ham or a ham bone or chopped chicken or not ….vegetarian bean soup is good too…just add some liquid smoke flavoring . Go easy with the liquid smoke..a little goes a long way.
I thought this recipe was quite wholesome and delicious. I personally used a combination of onion, leek, green onion, garlic, cilantro, parsley, cabbage, 5 squeezed limes, teeny bit of serrano finely diced, bit o chicken bouillon, a fair amount of fish sauce, a wee bit o soy sauce, splash olive juice and a little bit of brown sugar to taste. I substituted the beans with split peas and barley. Came out absolutely delicious!!! Phenomenal.
Found if you take the skin off the ham hocks it’s less salty.
Delicious. The various spices gave the broth such a yummy unique, rich flavor, definitely not your grandma’s beans and ham!
This is one of the best recipes I’ve ever made. However, do NOT put in the mashed potato flakes. They will ruin it. It is not only absolutely delicious, it is remarkably easy. Bravo to the person who thought of this, but whatever you do, do not put in the fake potatoes.
I kept out the potato flakes, and used Chilli pepper instead of nutmeg and other seasonings. You can season with anything you want and it turns out great!