Smoky Navy Bean Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
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Imagine a bowl of comforting, smoky navy bean soup warming your hands on a chilly day. This recipe combines hearty ingredients with a touch of smokiness from ham hocks, making it a cozy meal you'll want to enjoy all season long.

Ingredients for Smoky Navy Bean Soup

Navy beans are the star of this soup, bringing a creamy texture that’s ideal for thickening. Smoked ham hocks infuse the soup with a rich, smoky flavor that complements the beans perfectly. Onion and garlic provide a savory base, while carrots and celery add a touch of sweetness and crunch. A bay leaf lends a subtle, herbal note, and smoked paprika enhances the smokiness of the ham hocks. Salt and pepper are added for seasoning, and chicken broth serves as the flavorful liquid foundation for the soup.

Tips & Tricks

  • For a quicker version, use canned navy beans. Just reduce the cooking time accordingly.
  • A splash of apple cider vinegar at the end brightens up the flavors.
  • If you prefer a thicker consistency, mash some of the beans against the side of the pot before serving.

Serving Suggestions

This smoky navy bean soup pairs beautifully with a slice of crusty bread or a warm, buttered roll. For a complete meal, serve it with a simple green salad dressed with a tangy vinaigrette.

Frequently Asked Questions

Can I freeze this soup?
Yes, it freezes well. Just let it cool completely before transferring to freezer-safe containers.
What can I use instead of ham hocks?
Smoked turkey legs or a smoked sausage can be a good substitute for ham hocks.
How long will leftovers last?
Stored in an airtight container, this soup will last up to 5 days in the refrigerator.

Smoky Navy Bean Soup Recipe Walkthrough

Start by rinsing your navy beans and soaking them overnight. This helps soften them and reduces cooking time. The next day, drain and rinse the beans again.

In a large pot, combine the soaked beans with the smoked ham hocks. Add the chopped onion, minced garlic, diced carrots, and diced celery. Toss in the bay leaf and smoked paprika. Season with a bit of salt and pepper.

Pour in the chicken broth and give everything a good stir to combine. Bring the pot to a boil over medium-high heat. Once it's bubbling, reduce the heat to low, cover the pot, and let it simmer.

Allow the soup to cook for about 2 hours. Stir occasionally to ensure nothing sticks to the bottom. Once the beans are tender and the soup has thickened, remove the ham hocks from the pot. Shred the meat off the bones, discarding any fatty bits, and return the meat to the soup.

Give the soup a taste and adjust the seasoning with more salt and pepper if needed. Serve hot, and if you like, garnish with fresh parsley for a pop of color.

Why You'll Love This Recipe

  • Rich, smoky flavor that’s hard to resist.
  • Perfect for meal prep; it tastes even better the next day.
  • Uses simple, affordable ingredients you might already have in your pantry.
  • One-pot meal means less cleanup.

Ingredients

1 lb navy beans
2 smoked ham hocks
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bay leaf
1 tsp smoked paprika
Salt and pepper to taste
8 cups chicken broth

Step-by-step Instructions

1. Rinse and soak the navy beans overnight.
2. In a large pot, add the soaked beans, ham hocks, onion, garlic, carrots, celery, bay leaf, smoked paprika, salt, and pepper.
3. Pour in the chicken broth and stir to combine.
4. Bring to a boil over medium-high heat, then reduce to low and simmer.
5. Cook for about 2 hours or until beans are tender and the soup is thickened, stirring occasionally.
6. Remove the ham hocks, shred the meat, and return it to the soup.
7. Adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with fresh parsley if desired.

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