BEAN & HAM HOCK SOUP

Ingredients:

• 1 lb (450g) dried navy beans (or great northern beans), rinsed and sorted

• 1 large smoked ham hock (about 1½–2 lbs)

• 8 cups chicken or vegetable broth

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 bay leaf

• 1 tsp dried thyme (or 1 Tbsp fresh thyme leaves)

• ½ tsp black pepper (add salt later to taste)

• Optional: 1 cup diced potatoes or tomatoes for added texture

• Fresh parsley for garnish

 Instructions:

• Prepare the Beans:
  Soak beans overnight in cold water. Drain and rinse before cooking. (Alternatively, use the quick-soak method: bring beans to a boil for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain and rinse.)

• Cook the Base:
  In a large soup pot, add soaked beans, ham hock, broth, onion, carrots, celery, garlic, bay leaf, thyme, and pepper.

• Simmer Slowly:
  Bring to a boil, then reduce heat to low. Cover and simmer for about 2–2½ hours, stirring occasionally, until beans are tender and ham is falling off the bone.

• Shred and Season:
  Remove the ham hock and bay leaf. Shred the ham meat from the bone, discarding skin and excess fat. Return the meat to the pot. Taste and season with salt as needed.

• Serve Warm:
  Ladle into bowls and garnish with chopped parsley. Serve with crusty bread or cornbread for the perfect meal.