Navy Bean and Ham Hock Soup Recipe

Name: Navy Bean and Ham Hock Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried small white (navy) beans; 5 cups water; 1 bay leaf; 5 large sprigs fresh thyme, or 1/4 teaspoon dried; 1/4 cup chopped celery leaves; One 3/4-pound piece smoked ham hock; One 3/4-pound smoked ham shank; 1 small yellow or white onion, halved; 2 whole cloves, stuck into the onion halves; 1 teaspoon salt, or more to taste; Freshly ground black pepper to taste; Chopped fresh flat-leaf parsley (optional), for garnish

Servings: persons

1 1/2 cups dried small white (navy) beans
5 cups water
1 bay leaf
5 large sprigs fresh thyme, or 1/4 teaspoon dried
1/4 cup chopped celery leaves
One 3/4-pound piece smoked ham hock
One 3/4-pound smoked ham shank
1 small yellow or white onion, halved
2 whole cloves, stuck into the onion halves
1 teaspoon salt, or more to taste
Freshly ground black pepper to taste
Chopped fresh flat-leaf parsley (optional), for garnish

1
Place the beans, water, bay leaf, thyme, celery leaves, ham hock, ham shank, and clove-stuck onion halves in the pressure cooker.
2
Lock on the lid and bring to pressure over high heat about 8 minutes.
3
Reduce the heat to medium-low to low and cook for 20 minutes.
4
Remove from the heat and let sit for 15 minutes to finish cooking.
5
With the steam vent pointed away from your face, gently release any remaining pressure and carefully remove the lid.
6
Lift out and discard the bay leaf, thyme sprigs, and onion.
7
Lift out the ham, cut the meat off the bone, and return the meat to the pot.
8
Stir in the salt.
9
Serve piping hot reheating if necessary, sprinkled with freshly ground black pepper and parsley, if using.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups dried small white (navy) beans, 5 cups water, 1 bay leaf, 5 large sprigs fresh thyme, or 1/4 teaspoon dried, and more.

Yes, Navy Bean and Ham Hock Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Navy Bean and Ham Hock Soup

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