Low Sodium Classic Ham and Bean Soup

Total time10 hr 30 min

Prep time20 min

Cook time2 hr 10 min

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Ingredients

6 servings

1 lb dried navy beans
Goya Dry Navy Beans Kroger Navy Beans Signature SELECT Beans Navy Dry - 16 Oz Essential Everyday Beans Navy Brown's Best Navy Beans
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1 smoked ham hock (about 1 ¼ lb)
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp smoked paprika
2 bay leaves
6 cups low-sodium chicken broth
2 cups water
1 tsp apple cider vinegar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the dried navy beans in a large Dutch oven and cover with cold water by at least 3 inches. Soak at room temperature for 8 hours or overnight, then drain and rinse.
2
Return the Dutch oven to the stovetop and heat the olive oil over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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