Navy Bean Soup

Instructions 

 Drain and rinse the soaked navy beans.

 In a large pot, cook the bacon (if using) over medium heat until crisp. Remove bacon and set aside.

 In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.

 Add the navy beans, ham hock, broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer.

 Cover and cook for about 1-2 hours, or until the beans are tender.

 Remove the ham hock and bay leaf. If desired, puree a portion of the soup for a thicker consistency.

 Season with salt and pepper to taste. Garnish with chopped parsley and reserved bacon.

This Navy Bean Soup is a perfect blend of heartiness and flavor, ideal for chilly days or whenever you need a comforting and satisfying meal. Enjoy the simple pleasure of a well-made soup!