Navy Bean Soup (with ham bone)

Ingredients

• 1 lb dried navy beans
• 4 cups hot water
• 1 medium yellow onion
• 1 large carrot
• 1 cellery stalk
• 2 garlic cloves
• 8 oz thick-cut cooked ham
• 2 tbsp olive oil
• 2 bay leaves
• 2 tsp ground black pepper
• 1 tsp kosher salt
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 smoked ham hock
• 6 cups low-sodium chicken broth
• 2 tbsp unsalted butter

Instructions

1. Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.
2. Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces of thick-cut cooked ham (1 cup).
3. When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
4. Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.
5. Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups of low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.
6. Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

Notes:

Ham hock: The ham hock adds a subtle smokiness to the soup. Cut away any meat from the bone after simmering and stir it into the soup.

Make ahead: To soak the beans overnight, rinse them and discard any broken or discolored pieces. Place them in a large heavy pot or Dutch oven, then add enough cold water to cover them by 2 inches. Cover and let them sit at room temperature overnight. The next day, continue with Step 2, skipping the quick boil.

Storage: Leftovers can be refrigerated in an airtight container for up to 1 week. To freeze navy bean soup, let the soup cool completely, then freeze in an airtight container for up to 3 months. Thaw the soup in the fridge overnight before reheating on the stovetop.