– Peel the onion and cut into half, and place one half into a large pot. Set the other onion half aside for later.– Add the ham hocks or bone into the pot and cover with enough water to cover the bones.
– Place the pot over high heat and bring to a boil then reduce the heat to a slow simmer and allow to simmer.– Remove the bones and onion from the broth and allow to cool before removing meat.
– Continue simmering the remaining broth.– Sort and rinse the navy beans and add to the pot.– Add enough water to cover the beans.– Peel the carrots and finely dice. Add to the ham broth.
– Finely dice the remaining onion half and add to the broth.– Bring the beans to a boil while stirring occasionally.– Once the beans come to a full boil, reduce the heat to a low simmer.