A comforting and flavorful soup perfect for any occasion.
Rinse and sort the dried navy beans, then soak them in water overnight.
Soaking the beans overnight reduces cooking time and improves texture.
Drain the soaked beans and set them aside.
Draining the beans removes excess starch and any impurities.
In a large pot, combine the beans, ham hock, and 8 cups of water. Bring to a boil.
Bringing the mixture to a boil helps to start the cooking process evenly.
Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
Simmering slowly allows the flavors to meld together beautifully.
Add the chopped onion, garlic, carrots, celery, and potatoes to the pot.
Cut the vegetables into uniform pieces for even cooking.
Season with salt and pepper to taste, then cover and simmer for an additional 30 minutes.
Taste the soup before adding salt, as the ham hock may already be salty.
Remove the ham hock, shred the meat, and return it to the soup. Discard the bone.
Shredding the meat ensures every bite has a bit of ham.
Serve the soup hot, garnished with fresh parsley if desired.
Serving the soup hot enhances its comforting qualities.
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