Navy Bean Soup

• 1 smoked ham hock (ham bone)
• 1 lb navy beans (socked according to package directions)
• 1 1/2 cups onions (chopped)
• 1 1/2 cups carrots (chopped)
• 1 cup celery (chopped)
• 3 tablespoons garlic (minced)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 cups ham (chopped)
• 2 bay leaves
• 1/4 cup chopped fresh parsley
• 5 sprigs fresh thyme
• 1 sazon con azafran seasoning
• 14 ounces diced tomatoes (optional)

1. In large pot add 1 tsp of olive oil - bring to medium high heat and add onion, celery, garlic and carrots - cook till onions become clear. Add beans and allow to cook for 5 minutes stirring frequently.
2. Add ham hock or bone and cover with water. Bring to a boil add salt, pepper, thyme and bay leaves. Cook till beans are tender. Approximately 2 - 3 hours.
3. Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce and serve.

ham hock, navy beans, onions, carrots, celery, garlic, kosher salt, black pepper, ham, bay leaves, parsley, thyme, sazon, tomatoes

Taken from www.food.com/recipe/navy-bean-soup-270862 (may not work)