# 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
# Steps to Follow:
01 - Place navy beans in a large bowl and cover with water. Soak overnight, then drain and rinse. Alternatively, for quick soak method, 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 - Heat a splash of oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for approximately 5 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for about 1 minute until the aroma becomes pronounced.
04 - Add prepared navy beans, ham hock or diced ham, chicken broth, fresh thyme sprigs, bay leaves, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until beans become tender.
06 - Remove ham hock from soup. Discard skin and bone, then shred any remaining meat. Return shredded meat to the pot.
07 - Remove thyme sprigs and bay leaves from soup. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side.
