Recipe by Naz Deravian (New York Times), Adapted by Judi Graber

NOTE: I did not add any extra salt to this recipe. The meat, ham hocks and low-sodium chicken broth provided enough salt, just perfectly. So, do be careful with the salt shaker!

• 3 tbsp. EVOO
• 3 large celery sticks, diced (1 cup)
• 2 large carrots, scrubbed or peeled, diced and divided (2 cups)
• 1 large yellow onion (I used sweet – 2 cups)
• 3 large garlic cloves, finely chopped
• Kosher salt (I DID NOT ADD ANY) and 1/2 tsp. black pepper
• 1 lb. dry navy or great Northern Beans, sorted and soaked (see comment 1)
• 4 thyme sprigs or 1/2 tsp. dried thyme (I used 1 tsp.)
• 2 bay leaves
• 1 ham hock or smoked ham shank,1-1/2 to 1-3/4 lbs. (my ham hocks weighed 1-1/3 lb. and I wrapped in cheesecloth to prevent any fat or ham falling into the soup – see comment 2)
• with many of my soups I like to add a Parmesan rind if I have one
• 2 cups (12 oz.) ham diced into 1/2-inch cubes
• Green onion slivers to garnish
• onion rye croutons to garnish
• lemon for serving
• other toppers for serving such as sour cream or crisp bacon bits

COMMENT 1: A viewer had a suggestion she learned from a Bulks Basics Booklet at Whole Foods. The short soak method removes most of the complex sugars that cause gas. Place the beans in a pot, cover with water and bring to a boil for 3 minutes. Remove from heat, cover and let stand 4 hours minimum. Can be left up to 24 hours (I left the beans for 20 hours) and it won’t make a difference.

COMMENT 2: slit skin of ham hocks several times to expose the tendons and cartillage – this is what provides that rich gelatinous character to stock. I forgot to try this

In a large Dutch oven heat the EVOO. Add the celery, onion, garlic and half the carrots. You can add all of the carrots if you choose. I did not season – be mindful of the salt. Cook the veggies while occasionally stirring, for about 15 minutes, or until soft.

Drain and rinse the beans, then add to the Dutch oven along with the thyme, bay leaves, 1 tsp. salt (I did not add any salt) and 1/2 tsp. pepper. Add the wrapped ham hock and cover with 2 quarts of water or chicken broth (I prefer chicken broth for extra flavor). Stir, partially covered, and bring to a boil.

Once boiling, reduce to medium low and simmer, stirring occasionally, covered, until the beans are tender, about 1 hour. A suggestion was to cook 2 hours as the ham hocks would not be done in 1 hour which is what I did. Add more liquid, if necessary, to keep the beans covered. I would not do a taste test now as the salty ham will be added later.

Discard the ham hock, bay leaves and thyme sprigs if used. Some like to add the ham hock meat, optional. You might have noticed I do not like fatty meat, only the flavor. Transfer 2 cups of the soup to a blender and process until creamy, return to the pot. If you have an immersion blender you could blend right in the pot which is what I did. This step isn’t necessary though but I also follow this procedure with other recipes such as my black bean chile.

Add the ham and remaining carrots (if you divided them), partially cover and simmer for about 15 minutes until the carrots are softened. Now you can taste for seasoning – serve with a squeeze of lemon if you like and any garnishes. I added green onion slivers and onion rye croutons. The soup will thicken over time, so thin out with water or more chicken broth if desired.

Recipe by cookingwithauntjuju.com