Instructions:
Prepare the Beans:
Rinse and sift the dry navy beans. Place them in a large pot and cover with 10-12 cups of water.
Bring to a boil, then cover and remove from heat. Let the beans sit for about 1 hour.
Add the Ham Bone:
After an hour, add the ham bone to the pot. Return to a boil, then reduce the heat to low. Simmer for about 1.5 hours or until the beans are tender.
Sauté the Vegetables:
In a separate pan, heat 2-3 tablespoons of olive oil over medium heat. Add the diced carrots, chopped onion, diced celery, minced garlic, thyme, and diced ham (if using). Sauté for 5-7 minutes until the vegetables are softened.
Combine and Thicken:
After 1.5 hours, remove the ham bone from the pot and sift out any fat or messy pieces. Use a slotted spoon to remove some beans and mash them in a bowl; then stir the mashed beans back into the soup to create a creamier texture.
Finish the Soup:
Add the sautéed vegetable mixture to the pot. Stir well and melt in 2-3 tablespoons of butter for added creaminess. Season with pepper and taste for salt, adjusting as needed.
Serve:
Ladle the soup into bowls and enjoy it hot, garnished with fresh herbs if desired.
This hearty soup is perfect for chilly days and packed with flavor!
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