Navy Bean Soup

Ingredients for Navy Bean Soup
Main Ingredients:
Navy beans (dried): 1 pound (about 2 cups)
Ham hock or smoked ham bone: 1 large (alternatively, use 2 cups of chopped ham)
Onion: 1 large, chopped
Carrots: 2 medium, chopped
Celery: 2 stalks, chopped
Garlic: 3 cloves, minced
Bay leaf: 1
Dried thyme: 1 teaspoon
Chicken or vegetable broth: 6-8 cups
Salt and black pepper: To taste

Optional Add-Ins:
Potatoes: 1 large, peeled and cubed
Crushed tomatoes: 1 cup for a tangy touch
Smoked paprika: ½ teaspoon for added depth
Equipment Needed:
Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Cutting board and knife
Ladle

Step-by-Step Instructions:
Step 1: Prepare the Navy Beans
Rinse and sort the navy beans to remove any debris.
Soak the beans overnight in a large bowl filled with water. If you’re short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse the beans before using.
Step 2: Sauté the Aromatics
Heat a large pot or Dutch oven over medium heat.
Add a drizzle of olive oil, then sauté the chopped onion, carrots, and celery for about 5 minutes, or until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Combine the Main Ingredients
Add the soaked navy beans to the pot.
Place the ham hock or smoked ham bone into the pot.
Pour in 6-8 cups of chicken or vegetable broth. Make sure the beans and ham are fully submerged.
Add the bay leaf and thyme, stirring to combine.
Step 4: Simmer to Perfection
Bring the soup to a gentle boil, then reduce the heat to low.
Cover and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth if needed to maintain a soup-like consistency.
About 15 minutes before the soup is done, remove the ham hock. Let it cool slightly, then shred the meat and return it to the pot, discarding the bone.
Step 5: Season and Serve
Remove the bay leaf from the soup.
Season with salt and black pepper to taste. Adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of smoked paprika for extra flavor.

Serving and Storage Tips
Serving:
Serve your navy bean soup with a slice of crusty bread or cornbread to soak up the flavorful broth.
Pair with a simple green salad for a balanced meal.
Storage:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: This soup freezes well for up to 3 months. Allow the soup to cool completely before transferring to freezer-safe containers.
Reheating: Thaw in the refrigerator overnight if frozen. Reheat on the stove over medium heat until warmed through, adding more broth if necessary to achieve your desired consistency.