Hearty Ham and Navy Bean Soup

1. Brown the Ham

Start by heating the vegetable oil in a Dutch oven over medium-high heat until it’s just smoking. Add the diced ham steak and cook for about 3 minutes, or until it’s nicely browned.

2. Cook the Vegetables

Add the chopped onion, carrots, and celery to the pot. Cook these vegetables for about 8 minutes, stirring occasionally, until they’re softened. Stir in the minced garlic and cook for about 30 seconds, just until it becomes fragrant.

3. Add Liquids and Beans

Pour in the chicken broth and water, then add the smoked ham hocks and the soaked navy beans. Stir everything together and bring the mixture to a boil. Once the soup starts to boil, reduce the heat to low and let it simmer for 1.25 to 1.5 hours, or until the beans are tender and the soup has thickened.

4. Finish the Soup

Carefully remove the ham hocks from the pot. If you’d like, you can let them cool for about 5 minutes, then shred the meat and add it back to the soup. Stir in the minced thyme leaves, pepper, and red wine vinegar.