Ingredients:
- 4 cans navy beans, rinsed and drained (unsalted preferred)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 clove garlic, minced
- 1 1/2–2 quarts chicken stock
- 2 large smoked ham hocks or 1 ham bone
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup diced cooked ham
- Salt and pepper to taste
- 6–8 bacon strips, cooked crispy and crumbled
Instructions:
In a large Dutch oven, melt butter over medium-high heat. Add onions, carrots, and celery, sautéing for 5 minutes until softened. Add garlic and sauté for 30 seconds until fragrant. Stir in 1 1/2 quarts chicken stock, navy beans, ham hocks, parsley, thyme, rosemary, bay leaves, and diced ham. Season with freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours, adding more stock if needed. Once cooked, remove the ham hocks or ham bone, shred the meat, and return it to the pot. Discard the bones. For a thicker soup, blend 2 cups of beans and stir back into the pot. Taste and adjust seasoning with salt and pepper, keeping in mind the ham’s natural saltiness. Serve hot, garnished with crumbled bacon for a smoky, crispy finish.
Enjoy this hearty, flavorful bean soup with ham, perfect for cozy dinners or meal prep!
