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:

  1. 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!