Ingredients

• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 cups dried navy beans, rinsed and sorted (or 4 cups canned, drained)
• 1 smoked ham hock (about 1–1.5 lb)
• 6 cups low-sodium chicken broth (or more as needed)
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 sprig fresh thyme)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (optional, for sautéing)
• Fresh parsley, chopped (for garnish)

Directions

1. If using dried beans: place beans in a large bowl, cover with water, and soak for 6–8 hours or overnight. Drain and rinse before cooking. (Quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and let stand 1 hour; drain and rinse.)
2. In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots and sauté for 6–8 minutes until softened. Add minced garlic and cook 1 more minute until fragrant.
3. Add the drained beans (or canned beans), ham hock, chicken broth, bay leaf, and thyme. Bring to a gentle boil, then reduce heat to low and simmer, covered, until the beans are tender — about 1.5–2 hours for dried beans. If using canned beans, simmer 30–45 minutes to let flavors meld.
4. When beans are tender, remove the ham hock and set aside to cool slightly. Use a slotted spoon to mash a cupful of the beans against the pot side to thicken the broth, or blend 1–2 cups of the soup and return it — this creates a creamier texture without cream.
5. Remove the meat from the ham hock, shred or chop it, and return it to the pot. Discard the bone and excess fat. Taste and season with salt and pepper as needed (remember that ham can be salty, so taste first).
6. Simmer an additional 10 minutes to combine flavors. If the soup is too thick, add more broth or water to reach your desired consistency.
7. Ladle into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or cornbread.

Tip: Leftovers taste even better the next day — the flavors continue to develop. This soup freezes well (cool completely and freeze in portioned containers).