A hearty and comforting ham and bean soup made with tender beans, flavorful ham, and vegetables. Perfect for chilly days and meal prep.

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Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until vegetables are softened.
Add garlic and cook for another minute until fragrant.
Stir in the diced ham, soaked and drained beans, chicken broth, bay leaf, and thyme.
Bring the soup to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, or until beans are tender.
Remove bay leaf and season with salt and pepper to taste.
For a creamier texture, mash some of the beans against the side of the pot or use an immersion blender to partially blend the soup.
Garnish with chopped parsley if desired and serve hot.

Use a ham bone for extra flavor if available, and remove it before serving.
Canned beans can be used for a quicker version; reduce cooking time accordingly.
This soup freezes well and can be stored for up to 3 months.