If you're looking for a comforting and hearty soup to warm you up, this Hearty Ham and Bean Soup is just the ticket. Packed with smoky flavors and tender beans, it's a perfect dish for chilly evenings or when you need a bit of cozy comfort.
The star of our soup is the smoked ham hock, which infuses the broth with a deep, smoky richness. The diced cooked ham adds texture and more meaty goodness. Dried navy beans are the backbone of this soup, providing heartiness and a creamy texture once cooked. Onion, carrots, and celery form the classic mirepoix base, bringing a subtle sweetness and depth. Garlic adds its unmistakable aroma and flavor. Chicken broth is the liquid that ties everything together, while bay leaf, dried thyme, and black pepper season the soup perfectly. Don't forget to adjust with salt at the end, as needed.
This soup pairs wonderfully with a slice of crusty bread or a warm, buttery biscuit. A side salad with a tangy vinaigrette can also complement the rich flavors of the soup nicely.
Start by rinsing your dried navy beans under cold water, then soak them overnight. This step is crucial for tender beans and a smoother soup.
In a large pot, combine the smoked ham hock, drained beans, chicken broth, and bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for about 1.5 to 2 hours until the beans are tender and the flavors have melded.
Once the beans are tender, remove the ham hock from the pot. Shred any meat from the bone and return it to the soup for added flavor and texture.
Now, it's time to add the diced ham, onion, carrots, celery, garlic, thyme, and pepper. Simmer for another 30 minutes or until the vegetables are tender and everything is well combined.
Before serving, taste the soup and season with salt if needed. Don't forget to remove the bay leaf before ladling the soup into bowls.
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