White Bean and Ham Hock Soup

Ingredients:

• 1 pound dried white beans, soaked overnight
• 2 ham hocks
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, combine soaked white beans, ham hocks, diced onion, carrots, celery, and minced garlic.
2. Pour in the broth and add bay leaves and dried thyme. Bring the mixture to a boil.
3. Reduce the heat to a simmer, cover, and let it cook for 1.5 to 2 hours or until the beans are tender and the ham hocks are falling apart.
4. Remove the ham hocks from the pot, shred the meat, and discard the bones and skin. Return the shredded ham to the soup.
5. Season the soup with salt and black pepper to taste. Simmer for an additional 15-20 minutes.
6. Remove the bay leaves and discard them. Adjust the seasoning if necessary.
7. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.