Ham and Bean Soup

Ingredients

2 (16-oz bag) Dried Navy Beans, about 2 ½ cups, sorted and rinsed

2 Smoked Ham Bone, or smoked ham hock

1 large Onion, diced (1 cup)

2 large Celery Rib, diced (1 cup)

10 cloves Garlic, minced

2 teaspoon Fresh Thyme, or ¼ teaspoon dried

2 teaspoon Sea Salt, or to taste

1 teaspoon Black Pepper

12 cups Water, or broth

2 large Carrot, diced (1 cup)

Directions

Heat 2 tablespoons of OLIVE OIL in a 4-quart soup pot over medium-high heat. Sauté the ONIONS, CELERY, and GARLIC until tender. Add the NAVY BEANS, HAM BONE, THYME, SALT, PEPPER, and 6 cups of WATER (see footnote for cook times with unsoaked beans). Bring to a boil, then reduce heat and simmer for 2 hours (for soaked beans) or 6 hours (for unsoaked beans), covered with a loose-fitting lid. Add WATER as needed to keep the liquid just above the beans. During the last hour, add the CARROTS and continue cooking until they soften, stirring as needed. Proceed with step #5 above.