# Components:
→ 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
# Directions:
01 - Place navy beans in a large bowl and cover with water. Soak overnight, then drain and rinse. Alternatively, for quick soaking, cover beans with water in a pot, bring to a boil for 5 minutes, remove from heat, and let sit for 1 hour before draining.
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, stirring frequently to prevent burning.
04 - Add soaked navy beans, ham hock or diced ham, chicken broth, fresh thyme sprigs, bay leaves, and black pepper. Stir thoroughly to combine all ingredients evenly.
05 - Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer gently for 1 hour 30 minutes, or until beans are completely tender and easily crushed between fingers.
06 - Remove the ham hock from the pot, discard skin and bones, and shred any remaining meat. Return the shredded meat to the soup and stir to incorporate.
07 - Discard thyme sprigs and bay leaves from the pot. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread on the side.
