White beans and ham hock soup

Instructions:

Prepare the Beans:

Rinse the dried navy beans in cold water and remove any debris or stones. Place the beans in a large bowl, cover with water, and soak them overnight. Drain and rinse the soaked beans before using.

Sauté Vegetables:

In a large soup pot, heat a bit of oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.

Add Ham Hock and Beans:

Place the ham hock in the pot with the sautéed vegetables. Pour in the drained navy beans.

Pour in Broth and Seasonings:

Add the chicken or vegetable broth, bay leaf, and dried thyme to the pot. Stir to combine. You can season with salt and pepper at this point, but go easy on the salt since the ham hock will add saltiness.