Soak the beans: If using dry beans, soak them overnight in water or use the quick soak method by boiling them for 2 minutes, then letting them sit for 1 hour.
Cook the beans: Drain and rinse the soaked beans. In a large pot, add the beans and cover with fresh water. Bring to a boil, reduce the heat, and simmer until the beans are tender (about 1-2 hours depending on the bean type). Drain and set aside.
Sauté the vegetables: In the same pot, heat a little oil over medium heat. Add the chopped onions, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Combine ingredients: Add the diced ham or sliced sausage to the pot with the sautéed vegetables. Stir to combine. Add the cooked beans, bay leaf, thyme (if using), and enough broth to cover the beans by about an inch.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes to allow the flavors to meld together.
Season: Taste the soup and season with salt and pepper as needed. Remove the bay leaf.
Serve: Ladle the soup into bowls and garnish with fresh parsley.
Enjoy: Serve hot, possibly with some crusty bread or cornbread on the side.
This soup is perfect for a cold day and is easy to make in large batches. It also freezes well for future meals. If this matches the soup you were looking for, I hope you enjoy making it!