A hearty and comforting soup made with ham, beans, and vegetables, perfect for a cozy meal.

Units Scale

1 lb dried white beans (such as navy or Great Northern), soaked overnight and drained
1 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
1 smoked ham hock or 2 cups diced cooked ham
8 cups low-sodium chicken broth
Salt, to taste

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In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
Add the garlic and cook for another minute until fragrant.
Add the soaked and drained beans, bay leaf, thyme, black pepper, ham hock or diced ham, and chicken broth.
Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours or until the beans are tender.
If using a ham hock, remove it once the soup is cooked, shred the meat, and return it to the pot. Discard the bone.
Adjust seasoning with salt to taste. Remove bay leaf before serving.