# What you'll 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
# Method:
01 - Place navy beans in a large bowl and cover with water to soak overnight. Drain and rinse before using. Alternatively, for a quick soak, 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 the onion, carrots, and celery; sauté until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook until fragrant, about 1 minute.
04 - Add the soaked navy beans, ham hock or diced ham, chicken broth, fresh thyme sprigs, bay leaves, and black pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 hours or until beans are tender.
06 - Remove the ham hock from the soup and discard skin and bone. Shred any meat and return it to the pot.
07 - Discard thyme sprigs and bay leaves. Taste and adjust seasoning with salt and additional pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.
