1 tablespoon olive oil

1, 16-ounce bag (2 cups) dry navy beans

1 medium size onion, roughly chopped (approximately 2 cups)

1 large carrot, peeled cut into 1/2-inch cubes (approximately 2 cups)

1, 28-ounce can diced tomatoes, like San Marzano

1 ham hock with as much meat as possible attached

7 – 9 cups low-sodium vegetable or chicken stock

as needed, kosher salt

as needed, freshly ground black pepper

Method:

1.   In a large bowl, add beans and cover with water by 4 inches. Allow to soak overnight.

2.   In a Dutch oven or large heavy bottom saucepan, add oil and allow to heat, approximately 1 minute.

3.   Add onion and allow to sweat until translucent and soft, approximately 6 minutes. Add carrots, tomatoes, ham hock, beans, and chicken stock. Bring to a boil then reduce to a simmer.  Partially cover and allow to cook until beans are cooked through and tender, approximately 2 – 2 hours 20 minutes.  Note: When you first add the stock, it will look like an excessive amount of liquid but it will quickly be absorbed as the beans cook. You may even need more stock as you continue to cook.

4.   Remove ham hock and serve soup while hot.

Kitchen Note:  For a little variation, consider blending the soup right before serving. Note: If blending hot soup, make sure you remove the vent cap of your heatproof nonreactive blender and cover with a kitchen towel to help release steam.