Navy Bean Soup - cooking recipe

Ingredients

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)

Preparation

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.
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.
Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce and serve.