Bean and Ham Hock Soup

Instructions:

Prepare the Beans: Drain and rinse the soaked beans. Set aside.

Sauté Vegetables: In a large pot, heat a bit of oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

Add Ham Hock and Broth: Place the ham hocks into the pot, then add the soaked beans, broth, thyme, and bay leaf. Bring to a boil.

Simmer: Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart.

Shred Ham: Once cooked, remove the ham hocks. Let them cool slightly, then shred the meat and return it to the pot. Discard the bones and any excess fat.

Season: Taste the soup and season with salt and pepper as needed.

Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy!
This hearty soup is perfect for a cozy meal. Let me know if you need any more tips!