Ham and Bean Soup

Ingredients

• 1 lb dried great northern beans
• 1 smoked ham hock
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 6 cup chicken broth
• 2 cup water
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Rinse the dried beans thoroughly and soak them in water overnight, or use a quick-soak method by boiling for 10 minutes then resting for 1 hour.
2. Drain the soaked beans. Dice the onion, carrots, and celery. Mince the garlic.
3. In a large pot or Dutch oven, combine the drained beans, ham hock, diced onion, carrots, celery, minced garlic, chicken broth, water, bay leaf, dried thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender.
5. Remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone and discard the bone and any excess fat. Return the shredded ham to the soup.
6. Taste and adjust seasonings as needed. If desired, garnish with fresh parsley before serving.