1 bay leaf
1 teaspoon dried thyme
Salt and black pepper, to taste
Chopped fresh parsley for garnish (optional)
Instructions:
Prepare the Beans:
Rinse the dried navy beans in cold water and remove any debris or stones. Place the beans in a large bowl, cover with water, and soak them overnight. Drain and rinse the soaked beans before using.
Sauté Vegetables:
In a large soup pot, heat a bit of oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.
Add Ham Hock and Beans:
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