Step 1

Place beans in a colander, rinse them under cold water and discard any stones, dirt, or broken beans.

Step 2

Put beans in a pot and cover with water 3 inches above the beans. Add salt and allow them to soak for 8 hours or overnight. The beans will double in size. Drain and rinse the beans.

Step 3

Place 8 cups of water or vegetable broth in a 6-quart stockpot or Dutch oven. Add the soaked navy beans and ham shank. Add the garlic, carrots, celery, onions, potatoes, and parsley to the pot. Add the bay leaves, black pepper, and sea salt. Bring to a boil over high heat. Adjust heat to a gentle, steady simmer, cover the pot and continue to cook for 2½ hours, stopping to give it a stir about every 15 minutes. Remove from heat, remove the cover, and allow to sit for 2½ hours.

Step 4

Remove the ham shank from the pot. Remove and discard the skin from it, then remove the meat from the bone. Using a fork, shred it into the smallest pieces you can and return the meat to the pot. Over medium heat, return the bean soup to a simmer and reheat for about 5 minutes. Remove from heat. Serve with rolls, biscuits, or cornbread.