This soup is pure cold-weather comfort: a deep pot of tender navy beans simmered low and slow with a smoked ham hock until the meat pulls apart in shreds and the broth turns rich and glossy. Diced onion, carrot, and celery build a sweet, savory base, while garlic, thyme, and smoked paprika give it that slow-cooked, smoky depth without any fuss. Mashing a scoop of the beans right in the pot thickens the broth naturally, so every spoonful feels hearty and satisfying rather than watery. A splash of apple cider vinegar right at the end brightens the whole pot and keeps the smokiness from feeling heavy. Finished with a scatter of fresh parsley, it's the kind of soup that tastes even better the next day, and it's a dependable, satisfying choice for a gluten free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the dried navy beans in a large Dutch oven and cover with cold water by at least 3 inches. Soak at room temperature for 8 hours or overnight, then drain and rinse.
Return the Dutch oven to the stovetop and heat the olive oil over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
