WHITE BEAN AND HAM HOCK SOUP

Ingredients:

• 1 pound dried white beans (such as navy or Great Northern), soaked overnight and drained
• 2 ham hocks
• 1 onion, finely chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 8 cups chicken broth
• 2 teaspoons dried thyme
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, combine the soaked and drained white beans, ham hocks, chopped onion, carrots, celery, minced garlic, and bay leaf.
2. Pour in the chicken broth, ensuring that the ingredients are well submerged.
3. Add the dried thyme, salt, and black pepper to taste. Be mindful of the salt, as the ham hocks can be quite salty.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the beans are tender and the ham hocks are fully cooked.
5. Once the soup is ready, remove the ham hocks from the pot and allow them to cool slightly. Then, remove the meat from the ham hocks, discarding any bones, fat, or skin. Shred or chop the meat into bite-sized pieces.
6. Return the ham meat to the soup and heat through.
7. Taste the soup and adjust the seasoning if necessary, adding more salt and pepper as desired.
8. Remove the bay leaf from the soup.
9. Serve the White Bean and Ham Hock Soup hot, garnished with chopped fresh parsley if you like.

This hearty and comforting soup is perfect for a warm and satisfying meal, especially on a cold day. Enjoy!