THE INGREDIENTS LIST:
1 Lb.Of dried navy beans, soaked overnight.
2 meaty ham hocks.
1 large chopped onion.
3 peeled and diced carrots.
3 celery chopped stalks.
4 garlic cloves – minced.
6 Cups.Of chicken or vegetable broth.
2 bay leaves.
1 Tsp.Of dried thyme.
Salt and black pepper, to taste.
Fresh parsley, for garnish (optional).
Drain the water from the soaked navy beans. This method of starch removal facilitates a more uniform cooking experience.
Put the ham hocks and enough water to cover them in a big saucepan. Start with a rolling boil, then turn the heat down and simmer for around 1.5-2 hours. The flavorful essence of the ham hocks is infused into the water at this stage.
After draining the beans, return them to the saucepan with the ham hocks while they continue to cook. For 45 minutes to 1 hour, or until the beans are soft but still maintain their form, boil them all together.
To cool, take the ham hocks from the saucepan using the tongs. After everything has cooled down, pick the flesh off the bones and discard the fat and gristle. Prepare the ham by dicing it into small pieces.
If more oil is required, add it as a splash to the same saucepan. For 5-7 minutes over medium heat, sauté the chopped onion, carrot, celery, and garlic until soft and fragrant.
You should put the diced ham back in the stew. Season with salt, pepper, dried thyme, bay leaves, and other spices. Give it a good stir to blend the flavors.
Be sure to cover everything with the chicken or veggie broth. For 30–40 minutes, bring the mixture to a boil, then decrease the heat to low, cover, and simmer. This lets the tastes develop and become more harmonious.
Check the seasoning of the soup and make any necessary changes. Before serving, take off the bay leaves. Optional: top with freshly chopped parsley.
If you want to make a whole dinner out of this soup, add some crusty bread or steamed veggies on the side.