Ham Navy Bean Thyme (Printable)

A rustic blend of navy beans, smoked ham, and aromatic thyme offers a cozy farmhouse dish.

# What You Need:

→ Beans & Meats

01 - 1 pound dried navy beans, rinsed
02 - 1 pound smoked ham hock or diced cooked ham

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids & Flavorings

07 - 8 cups low-sodium chicken broth or water
08 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 teaspoon freshly ground black pepper
11 - Salt to taste

→ Finishing

12 - 2 tablespoons fresh parsley, chopped
13 - Crusty bread for serving

# Step-by-Step:

01 - Place navy beans in a large bowl and cover with water. Soak overnight, then drain and rinse before using. Alternatively, for quick soaking, cover beans with water in a pot, bring to a boil for 5 minutes, then let sit off heat for 1 hour and drain.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add diced onion, carrots, and celery, then sauté until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook until fragrant, about 1 minute.
04 - Add soaked navy beans, ham hock or diced ham, chicken broth, fresh thyme, bay leaves, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 30 minutes, or until beans are tender.
06 - Remove the ham hock from the pot and discard skin and bone. Shred any meat and return it to the soup.
07 - Discard thyme sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.

# Expert Suggestions:

01 -
  • It tastes even better the next day, which means you're actually ahead of the game when you make it.
  • The thyme adds this subtle earthiness that makes people ask what your secret ingredient is (spoiler: it's not really a secret).
  • One pot, minimal fuss, and enough leftovers to feel like you've accomplished something real.
02 -
  • Don't skip the initial sautéing of vegetables; it sounds like an extra step but it actually deepens all the flavors and prevents the soup from tasting thin or watery.
  • The ham hock needs that full hour and a half to really infuse the broth—rushing it by using high heat won't help, it'll just break apart the beans before they get tender.
03 -
  • For a creamier texture without using cream, mash a handful of beans against the side of the pot after cooking—it thickens the broth naturally while keeping the soup rustic and honest.
  • If your ham hock seems particularly smoky or salty, taste the broth before adding more salt; you might have all the seasoning you need already.
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