U.S. Senate Navy Bean Soup | America's Test Kitchen

Ingredients

• 2 bay leaves
• 4 sprigs fresh thyme
• 4 parsley stems, plus 1 1/2 tablespoons minced parsley leaves
• 1 pound dried navy beans washed and picked clean of any debris or dark-colored beans
• 1 smoked ham hock (about 12 ounces)
• Salt
• 1 tablespoon unsalted butter
• 1 medium onion, chopped fine
• 1 medium carrot, chopped fine
• 1 medium stalk celery, chopped fine
• 4 medium cloves garlic, peeled and finely minced
• Ground black pepper
• 1 teaspoon lemon juice from 1 medium lemon, plus 1 lemon cut into wedges