Description
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
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.
Prep Time: 25 mins
Cook Time: 2 hrs 15 mins
Total Time: 7 hrs 40 mins
Servings: 12