Hearty Navy Bean and Ham Hock Soup

1. Soak the Beans (optional but recommended):

• Cover beans with water and soak overnight, or use a quick soak: bring beans to a boil for 2 minutes, then turn off heat, cover, and let sit for 1 hour. Drain and rinse before using.

2. Build the Soup Base:

1. In a large pot or Dutch oven, heat a bit of oil over medium heat.

2. Add onion, carrots, and celery. Sauté until softened, about 5–6 minutes.

3. Stir in garlic and cook 1 minute more.

3. Simmer the Soup:

1. Add ham hocks, beans, broth, bay leaf, thyme, and black pepper.

2. Bring to a boil, then reduce to low and simmer 2 to 2½ hours, or until beans are very tender and ham is falling off the bone.

3. Stir occasionally and add more broth/water as needed to keep beans covered.

4. Finish It Off:

1. Remove ham hocks; let cool slightly, then shred the meat and discard bones and skin.

2. Return shredded ham to the pot. Discard bay leaf.

3. Taste and add salt if needed (ham hocks can be salty, so check last).

4. For extra richness, mash a few beans with a spoon or use an immersion blender for a slightly creamier texture.

🥖 Serving Suggestions:

• Serve hot with cornbread, crusty bread, or buttermilk biscuits.

• A splash of hot sauce or apple cider vinegar brightens the flavor.

🔁 Storage & Freezing:

• Soup stores well in the fridge for 4–5 days and freezes beautifully.

• It actually tastes better the next day as flavors develop.