A comforting, slow-simmered classic packed with smoky flavor and wholesome ingredients.

Ingredients:

1 lb (about 2 cups) dried navy beans, rinsed and soaked overnight (or quick-soaked)

1–2 smoked ham hocks

1 large onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

2 cloves garlic, minced

8 cups water or low-sodium chicken broth (or a mix of both)

1 bay leaf (optional)

1 tsp dried thyme (optional)

Salt and freshly ground black pepper, to taste

1 tbsp olive oil or butter (for sautéing)

Instructions:

Prep the Beans:

If using dried navy beans, soak them overnight in plenty of water. Drain and rinse before using. For a quick soak, bring beans to a boil in water for 2 minutes, then cover and let sit for 1 hour. Drain and rinse.

Sauté the Vegetables:

In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook for about 5–7 minutes, until the vegetables begin to soften. Add the garlic and cook for 1 minute more, stirring frequently.

Add the Ham Hocks and Beans:

Stir in the soaked navy beans and place the ham hocks in the pot. Pour in 8 cups of water or broth to cover the ingredients by about 2 inches. Add the bay leaf and thyme if using.

Simmer the Soup:

Bring everything to a boil, then reduce heat to low. Cover and simmer gently for about 2 to 2½ hours, stirring occasionally, until the beans are tender and the ham hocks are falling apart.

Finish the Soup:

Remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones and return the meat to the soup. Discard the bones and any large pieces of fat.

Season and Serve:

Taste the soup and season with salt and pepper as needed. Let it simmer uncovered for another 10–15 minutes to thicken slightly and develop flavor.

Serving Suggestions:

Serve hot with crusty bread, cornbread, or over a scoop of rice for a heartier meal. Leftovers keep well and taste even better the next day!