Ingredients
- 🫘 1 lb dried navy beans, soaked overnight
- 🍖 1 large ham hock
- 🧅 1 large onion, diced
- 🥕 2 carrots, sliced
- 🌿 2 celery stalks, sliced
- 🧄 3 cloves garlic, minced
- 🥣 8 cups chicken broth
- 🍃 2 bay leaves
- 🌿 1 tsp dried thyme
- 🧂 Salt & black pepper, to taste
- 🌱 Fresh parsley, for garnish
Instructions
- 🫘 Drain and rinse the soaked beans.
- 🍲 Add beans, ham hock, onion, carrots, celery, garlic, broth, bay leaves, and thyme to a large pot.
- 🔥 Bring to a boil, then reduce heat and simmer for 2–3 hours until the beans are tender.
- 🍖 Remove the ham hock, shred the meat, and return the ham to the soup.
- 🧂 Season with salt and pepper to taste.
- 🌱 Garnish with fresh parsley and serve warm.
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 3 hours
🍽️ Yield: 8 servings
🔥 Calories: ~320 per serving