I have fond memories of eating canned navy bean ... a rich and creamy broth with a complex flavor that's umami rich (translation: so much flavor!). The soup also includes plenty of ham which ...

Add reserved ham bone, drained beans, and strained broth; bring to a boil over high. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender ...

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...