Hickory Ham and Navy Bean Soup is an easy, delicious, heartwarming, one-pot soup that will warm you up on a cold winter’s night!
My Father grew up back East and he loved soup. Yet, the only time we had homemade soup for dinner was when my Dad made it. This wasn’t very often since he worked long hours. The 2 soups he prepared were Turkey Soup after Thanksgiving, and Hickory Ham and Navy Bean Soup whenever it turned cold outside. And, since we lived in southern California, that wasn’t too often. But now that I am living on the East Coast for my first winter, you better believe I am going to be making this soup a lot!
Every time I make this Hickory Ham and Navy Bean Soup, it reminds me of my Dad, bless his heart. I love that it is one of the most homey and comforting soups that there is. It is definitely a sentimental favorite of mine. With braised white beans, sweet smoky ham, chicken broth and carrots, it has tons of flavor. It is a delicious, heavenly, nourishing soup that’s perfect for a cold winter day! It doesn’t get any more filling, heartier or economical than this. The only thing you really need with it is a crusty loaf of toasted French bread, and you have a fantastic meal. So, with the cold days ahead, do your family a favor and make this lovely, flavorful, and simple classic Hickory Ham and Navy Bean Soup. This is one meal that makes everyone smile a lot! Especially My Dad!
- 1 pound dried navy beans
- 1 box (32 oz) chicken broth (I use Swanson with 33% less sodium)
- 4 cups water
- 2½ pounds smoked ham hocks or Hickory Ham Bone with meat
- 1 cup chopped onion
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 3 bay leaves
- 2½ cups thinly sliced carrots
- 1 cup chopped celery
- ¾ cup mashed potato flakes (I use butter flavored)
- Rinse and sort the navy beans. Place navy beans in a Dutch oven. Add 8 cups of water. Bring to a boil; boil for 2 minutes. Remove from the heat, cover and let stand for 5 hours or until beans are softened.
- Drain and rinse the navy beans, discarding the liquid. Return the navy beans to the Dutch oven and add the chicken broth, water, ham hocks, onion, parsley, garlic powder, onion powder, basil, oregano, pepper nutmeg and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 1½ hours or until beans are tender.
- Next add the carrots, celery and potato flakes, mixing well. Cover and simmer for another 30 minutes or until the vegetables are tender.
- Take out the ham hocks and place on a cutting board until cool enough to handle. Remove meat and cut into bite-size pieces. Return the ham to Dutch oven and heat through. Enjoy!
And for another perfect cold weather soup, try our yummy Split Pea Soup!