Ham and Bean Soup | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil
• 1 pound ham steak, patted dry and diced
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• 6 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 6 cups water
• 2 (12-ounce) smoked ham hocks
• 1 pound dried navy beans, soaked overnight (see note)
• 2 teaspoons minced fresh thyme leaves
• 1/2 teaspoon pepper
• 1 tablespoon red wine vinegar