1-First, soak 1 lb of dry navy beans overnight in cold water in the refrigerator, then drain and rinse them the next day. This step softens the beans and cuts down cooking time, but if you’re in a rush, try the quick-soak method by boiling them for 2 minutes and letting them stand for 1 hour.

2-Next, dice the yellow onion, carrot, and celery stalk, and mince the 2 cloves of garlic to get everything prepped.

3-In a large pot, heat 2 tablespoons of olive oil over medium heat and sauté the diced onion, carrot, celery, and minced garlic until the onions are soft and translucent that’s about 5-7 minutes. Now, add the soaked beans, 1 ham hock, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon smoked paprika, 1/4 teaspoon freshly cracked black pepper, and 6 cups of chicken broth to the pot. Stir it all gently to combine.

4-Cover the pot and bring it to a boil, then reduce the heat to medium-low and simmer for about 1.5 hours, stirring occasionally until the beans are tender and breaking down. Flip the ham hock now and then for even flavor. Once done, remove the ham hock, pull the meat from the bone, and add the shredded ham back into the soup. Mash some beans against the side of the pot and stir them in for thickness, then simmer uncovered for another 30 minutes to reduce the liquid.

5-Finally, taste and add 1/4 teaspoon salt or more as needed, then serve hot!