Ingredients:
- 1 smoked ham hock
- 2 cups dried white beans (like navy or cannellini)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups water or chicken broth
- 1 bay leaf
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Steps:
- Soak the beans: If using dried beans, soak them in water overnight, or use the quick soak method by boiling them for 5 minutes and letting them sit for 1 hour.
Cook the ham hock:
In a large pot, add the ham hock, onion, carrots, celery, garlic, bay leaf, and 6 cups of water (or broth). Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours.
Add the beans: Once the ham hock is tender, add the soaked beans to the pot. Continue to simmer for another hour, or until the beans are soft.
Shred the ham: Remove the ham hock from the soup, shred the meat, and return it to the pot. Discard any bones or excess fat.
Season and serve: Taste and season with salt and pepper. Garnish with fresh parsley, if desired. Serve hot!