Bean and ham hock soup

A hearty and comforting soup made with tender beans, flavorful ham hocks, and a mix of vegetables. Perfect for chilly days!

Ingredients

• 1 lb dried beans (such as navy or pinto), soaked overnight and drained
• 2 ham hocks
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. Sauté Vegetables: In a large pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.
2. Add Ingredients: Stir in the soaked beans, ham hocks, broth, thyme, and bay leaf. Bring to a boil.
3. Simmer: Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed.
4. Remove Ham Hocks: Once the beans are tender, carefully remove the ham hocks. Let them cool slightly, then shred the meat from the bones and return the meat to the soup.
5. Season: Taste and adjust seasoning with salt and pepper.
6. Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy!

Feel free to customize the recipe by adding your favorite herbs or vegetables!