Prepare the Vegetables
Heat a large soup pot over medium heat. Add a splash of oil or a small amount of butter and sauté onion, celery, carrots, and garlic for 5–7 minutes until softened and aromatic.
Add Beans and Ham Hock
Stir in soaked navy beans and place the ham hock in the pot. Add broth, bay leaves, and thyme.
Simmer the Soup
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until beans are tender and ham hock meat is falling off the bone. Stir occasionally and add more broth or water if needed.
Shred the Ham
Remove the ham hock and shred the meat, discarding bones and skin. Return shredded ham to the soup.
Season and Serve
Taste and adjust seasoning with salt and pepper. Remove bay leaves. Serve hot, garnished with chopped parsley if desired.
Serving and Storage Tips
