Bean and Ham Hock Soup is a warm

• 1 large ham hock (smoked for extra flavor)
• 1 pound dried white beans (like navy or cannellini), soaked overnight
• 1 large onion (diced)
• 3 garlic cloves (minced)
• 2 large carrots (sliced)
• 2 celery stalks (chopped)
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the Ham Hock and Beans
   Rinse the soaked beans and set aside. In a large pot or Dutch oven, add the ham hock and cover with 6 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add the Vegetables and Spices
   Add the diced onion, minced garlic, carrots, celery, bay leaves, and thyme to the pot. Simmer for 10 more minutes.
3. Add the Beans
   Add the soaked beans to the pot. Simmer on low for 1.5 to 2 hours, or until the beans are tender, and the ham is falling off the bone.
4. Season and Serve
   Remove the ham hock, shred the meat, and discard the bone. Return the meat to the soup. Season with salt and pepper, garnish with fresh parsley, and serve hot with crusty bread.

Enjoy the smoky warmth of this Bean and Ham Hock Soup—it’s sure to be a hit!