Place the ham hock in the pot with the sautéed vegetables. Pour in the drained navy beans.
Pour in Broth and Seasonings:
Add the chicken or vegetable broth, bay leaf, and dried thyme to the pot. Stir to combine. You can season with salt and pepper at this point, but go easy on the salt since the ham hock will add saltiness.
Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours or until the beans are tender and the meat on the ham hock is falling off the bone. Stir occasionally.
Remove Ham Hock:
Carefully remove the ham hock from the pot. Allow it to cool slightly. Once it’s cool enough to handle, shred the meat and discard any bone, fat, or skin. Return the shredded ham to the pot.
Adjust Seasonings:
Taste the soup and adjust the seasonings, adding more salt and pepper if needed. Remove the bay leaf.
Serve:
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