Total Time
28hrs
Prep 24 hrs
Cook 4 hrs

A nice thick version on regular navy bean soup. I usually serve with hot cornbread and butter, maybe a few green onions on the side. You could use bacon instead of the ham hock.

Ingredients Nutrition

Directions

  1. Sort, wash, and soak beans overnight.
  2. Drain beans.
  3. Add ham hock, garlic and 4 cups water.
  4. Bring to a boil, cover, reduce heat, and simmer for 3 hours.
  5. Add remaining ingredients.
  6. Cover and simmer for 30-40 minutes, stirring occasionally.
Most Helpful

5 5

This was a very good and simple recipe to make. I used leftover ham instead of a hamhock and Baby Lima Beans(what I had on hand). I will definitly make this again.

5 5

This is a great soup! I used a small can of chopped ham because I had no ham hock and added more salt and pepper to taste, 1/4 tsp of poultry seasoning, a bay leaf, and a dash of dry mustard. It is a truly filling and tasty soup. I think next time I make it I will try using twice as many navy beans as they sorta got lost. Thanks for sharing!

5 5

This is fantastic winter eating! I wanted to make in my crockpot, so I put everything together in the pot and cooked on low for 8 hours. I did make some changes as follows: I used 1 lb of navy beans and a meaty ham bone instead of the ham hock. I used a smoky seasoned salt (Penzy's 4/S) instead of plain salt and I left out the additional 5 cups of water because crockpot cooking tends to make things too watery if you're not careful. I also added about 2 teaspoons chicken soup base (Penzy's) at the end to bring all the flavors together. I served with a dollop of sour cream and a sprinkling of cheddar cheese. I have been eating the leftovers for lunch the past several days, and I have to say it gets even better the next day! I love the addition of the potato. Thanks for your recipe!