Serves: 6–8 servings
Prep Time: 15 minutes
Cook Time: 1½–2 hours (on stovetop)
Slow Cooker: 6–8 hours (on low)

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb dried navy beans (or great northern beans), rinsed and sorted
• 8 cups chicken broth (or water)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ½ teaspoon salt (or to taste)
• 1–2 cups cooked ham, diced (ham hock, leftover ham, or diced ham)
• Optional: 1 cup diced potatoes, a splash of apple cider vinegar, or a dash of red pepper flakes.

Directions

1. Rinse and sort beans, removing any debris. Set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add the rinsed beans, broth (or water), bay leaf, thyme, parsley, black pepper, and salt. Stir to combine.
5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1½–2 hours, or until the beans are tender, stirring occasionally.
6. Add the ham (diced ham or meat from a ham hock) and continue simmering for 20–30 minutes to allow the flavors to blend.
7. If using a ham hock: remove the hock from the pot, shred the meat, discard the bone and skin, then return the shredded meat to the soup. If using diced or leftover ham: simply let it simmer in the soup for 20–30 minutes to heat through and blend with the flavors. Taste and adjust seasonings as desired. Serve warm with cornbread or crusty bread. Enjoy!