Southern Navy Bean SoupIngredients:* 1 pound dried navy beans, soaked overnight and drained* 1 smoked ham hock* 1 medium onion, diced* 2 carrots, diced* 2 celery stalks, diced* 3 cloves garlic, minced* 8 cups chicken broth* 1 bay leaf* 1 teaspoon dried thyme* 1/2 teaspoon black pepper* 1/2 teaspoon salt, or to taste* 2 cups diced cooked ham* 1 tablespoon chopped fresh parsleyInstructions:1. Place the soaked navy beans, ham hock, onion, carrots, celery, garlic, chicken broth, bay leaf, thyme, and black pepper in a large pot.2. Bring the mixture to a boil, then reduce the heat to low.3. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender.4. Remove the ham hock from the pot and allow it to cool slightly.5. Pull the meat from the bone, discard the bone and excess fat, and chop the meat.6. Return the chopped ham hock meat to the soup along with the diced cooked ham.7. Simmer for an additional 20–30 minutes until the soup is rich and flavorful.8. Taste and adjust the salt as needed.9. Stir in the fresh parsley just before serving.10. Serve hot with cornbread, biscuits, or crackers.Prep Time: 15 minutesCook Time: 2 hours 30 minutesTotal Time: 2 hours 45 minutesServings: 8 servings
