Navy Bean Soup

Instructions

1. Prepare the beans
   If you haven't already soaked the beans overnight, use the quick-soak method: bring beans to a boil in a large pot of water, boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain and rinse the beans.
2. Sauté the aromatics
   In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5-7 minutes. Add garlic and cook for another 30 seconds until fragrant.
3. Combine and simmer
   Add the drained beans, ham hock or diced ham, bay leaves, thyme, and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until beans are tender.
4. Thicken the soup
   Once beans are tender, remove the ham hock if used. Take out about 2 cups of beans with some liquid and purée in a blender, or use an immersion blender to partially blend some of the soup directly in the pot. This creates a creamy texture while maintaining some whole beans.
5. Finish the soup
   If using a ham hock, remove any meat from the bone, chop it, and return to the soup. Add fresh lemon juice, salt, and pepper to taste. Simmer for an additional 10 minutes to allow flavors to meld.
6. Serve
   Remove bay leaves. Ladle soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread if desired.