Cozy Navy Bean Soup

Soak the beans (optional but recommended). If soaking overnight, cover beans with several inches of water and soak 8 to 12 hours. Drain and rinse. For a quick soak, boil beans in water for 2 minutes, cover, rest 1 hour, then drain and rinse.

Sweat the aromatics. In a large pot over medium heat, warm olive oil. Add onion, carrots, and celery with a pinch of salt. Cook 8 to 10 minutes, stirring, until softened and glossy.

Add garlic and spices. Stir in garlic, smoked paprika, thyme, and bay leaf. Cook 30 seconds, just until fragrant.

Simmer. Add drained beans, broth, and water. If using ham hock, add it now. Bring to a gentle boil, then reduce to a steady simmer (small bubbles, not a rolling boil). Partially cover and cook 60 to 120 minutes, stirring occasionally, until beans are tender. (Soaked and fresh beans tend to land closer to 60 to 90 minutes. Unsoaked or older beans can take longer.) Add more hot water if the soup gets too thick before beans are done.

Finish the ham (if using). If using a ham hock, remove it to a plate. When cool enough to handle, pull off the meat, chop it, and return it to the pot. Discard skin, fat, and bone.

Make it creamy. Remove the bay leaf. Use an immersion blender and blend briefly in 2 to 3 spots until the broth turns creamy, leaving plenty of whole beans for texture. Using a countertop blender instead? Ladle 1 to 2 cups of soup into the blender, vent the lid, and blend in batches, then stir it back in.

Season like you mean it. Stir in lemon juice, parsley, and black pepper. Taste and add more salt if needed. Let it sit 5 minutes, then serve.

Slow cooker option: Do steps 2 and 3 on the stovetop, then transfer everything to a slow cooker with beans, broth, water, and ham hock (if using). Cook on LOW 7 to 8 hours or HIGH 4 to 5 hours, until tender. Blend a portion and finish with lemon and herbs.