Ingredients
- 1 pound navy beans
- 1 ham hock
- 1 large carrot diced
- 1 stalk celery diced
- 2 tablespoons olive oil
- 8 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Rinse and sort the navy beans, removing any debris. Soak the beans in water overnight or in boiling water for around 4 hours, as advised in the FAQs. Drain and rinse the beans.
- In a large pot, heat the olive oil over medium heat. Add the diced carrot and celery, and sauté until they are tender, about 5 minutes.
- Add the drained beans, chicken broth, and ham hock to the pot. Bring to a boil, then reduce heat to low and simmer for about 2 hours, or until the beans are tender.
- Remove the ham hock from the soup. When cool enough to handle, shred the meat and return it to the pot. Season the soup with salt and pepper to taste.
