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Navy Bean Soup

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Ingredients
  

  • 1 cup dried navy beans or 2 cans, drained and rinsed
  • 1 onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 6 cups vegetable or chicken broth
  • 1 smoked ham hock optional for added flavor
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • If using dried navy beans, soak them overnight in water, then drain and rinse.
  • In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened (about 5 minutes).
  • Add garlic and cook for another minute until fragrant.
  • Pour in the broth, then add navy beans, thyme, bay leaf, and the ham hock (if using).
  • Bring the mixture to a boil, then reduce heat and let it simmer for 1 to 1.5 hours, or until the beans are tender.
  • Remove the bay leaf and ham hock. If you prefer a creamier texture, blend a portion of the soup using an immersion blender.
  • Season with salt and pepper to taste. Serve warm with crusty bread.