Ham and Bean Soup

seriouseats.com

Cindy

1 pound ( 454 g) dried navy beans

5 ½ quarts (5.2L) water, divided

2 tablespoons (30ml) extra-virgin olive oil

1 large yellow onion ( 12 ounces; 340g), roughly chopped (3 cups)

2 medium carrots ( 6 ounces; 170g), peeled and roughly chopped (1 cup)

2 celery ribs ( 5 ½ ounces; 155g), roughly chopped (1 ¼ cups)

2 medium garlic cloves, roughly chopped

2 sprigs fresh thyme

2 sprigs flat-leaf parsley, plus finely chopped parsley leaves and tender stems for garnish

1 bay leaf

2 ½ pounds (1.1kg) smoked ham hocks (about 2 to 3 large hocks)

2 cups (473ml) low-sodium chicken stock (or substitute with water)

Kosher salt

Freshly ground black pepper

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