Best 2 Navy Bean And Ham Hock Soup Recipes
Navy bean and ham hock soup is a classic, hearty soup that is perfect for a cold winter day. It is made with dried navy beans, ham hocks, and a variety of vegetables, and is simmered until the beans are tender and the ham hocks are fall-off-the-bone. The soup is then seasoned with salt, pepper, and other spices to taste. Navy bean and ham hock soup is a delicious and economical meal that can be enjoyed by people of all ages. It is also a great way to use up leftover ham.
Here are our top 2 tried and tested recipes!
NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
NAVY BEAN AND HAM HOCK SOUP
Depression Era Recipe upgraded
Provided by Penny Hall
Categories Soups
Time 3h20m
Number Of Ingredients 15
Steps:
- 1. Directions In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally. Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart. Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.
Tips:
- Soak the navy beans overnight or for at least 6 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
- Use a ham hock that is meaty and has a good amount of fat. This will help to flavor the soup.
- Add vegetables such as carrots, celery, and onions to the soup for added flavor and nutrition.
- Season the soup with salt, pepper, and other herbs and spices to taste.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Navy bean and ham hock soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious pot of navy bean and ham hock soup that your family and friends will love.
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