Navy Bean Soup

Ingredients

• 1 lb dried navy beans
• 1 ham hock
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 2 garlic cloves
• 6 cup chicken broth
• 2 cup water
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Rinse the navy beans and soak them in water overnight, or quick-soak by boiling for 1 minute then letting stand for 1 hour; drain.
2. Chop carrots, celery, and onion into small dice. Mince the garlic.
3. In a large pot or Dutch oven, combine the soaked beans, ham hock, chopped vegetables, minced garlic, chicken broth, water, bay leaf, thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are very tender and the ham hock meat is falling off the bone.
5. Remove the ham hock from the pot. Shred the meat from the bone, discard the bone and fat, and return the shredded ham to the soup.
6. Taste and adjust seasonings as needed. If desired, mash some of the beans against the side of the pot to thicken the soup slightly.
7. Ladle into bowls and garnish with fresh parsley, if using.