Navy Bean Soup

🛒 Ingredients

• Dry Navy Beans 75 g · 253 kcal
• Smoked Ham Hock 33 g · 83 kcal
• Yellow Onion 33 g · 13 kcal
• Carrots 25 g · 10 kcal
• Celery Stalks 17 g · 2 kcal
• Garlic Cloves 3 g · 4 kcal
• Chicken Broth 250 g · 25 kcal
• Bay Leaves 1 g · 0 kcal
• Dried Thyme 1 g · 0 kcal
• Fresh Parsley (for garnish) 2 g · 1 kcal

👨‍🍳 Instructions

1. If using dry beans, soak navy beans overnight in cold water. Drain and rinse thoroughly.
2. In a large pot or Dutch oven, cook the ham hock over medium heat until some fat is rendered. Remove ham hock, set aside.
3. Add diced onion, carrots, and celery to the rendered fat in the pot. Sauté until softened, about 8-10 minutes.
4. Stir in minced garlic and dried thyme; cook for another minute until fragrant.
5. Return the drained beans and ham hock to the pot. Add chicken broth and bay leaves. Bring to a boil, then reduce heat to low.
6. Simmer, covered, for 1.5-2 hours, or until beans are very tender and ham hock meat is falling off the bone. Stir occasionally, adding water or broth if needed to maintain desired consistency.
7. Remove the ham hock and bay leaves. Shred the ham meat from the bone, discarding bone and skin. Return shredded ham to the soup.
8. Mash some of the beans against the side of the pot with a spoon or potato masher for a creamier texture, or use an immersion blender for a smoother soup (optional).
9. Season with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve hot.