This hearty White Bean and Ham soup is the perfect way to warm up from the inside out. Serve this soup alongside a loaf of crusty white bread for a wholesome and complete meal.
White Bean and Ham Soup
1 pound bag of Great Northern Beans, sorted and rinsed
2 smoked ham hocks
2 quarts water
2 tablespoons olive oil
1/2 cup sweet onion, diced
3 leeks, rinsed and sliced
3 ribs of celery, chopped
2 medium carrots, peeled and diced
1 clove of garlic, minced
1 bay leaf
Salt and pepper to taste
Place rinsed beans in a large bowl and cover completely with cold water; allow beans to soak overnight.
The following day, place ham hocks in a large pot and cover with 2 quarts of water; bring to a boil while preparing the vegetables.
In a medium sauté pan, heat oil over medium heat; add onion, leeks, celery, and carrots and cook for about five minutes. Stir in garlic and continue cooking for one minute; remove from heat.
Turn heat down to low; add the drained beans, vegetables, and bay leaf to the pot with the ham hocks and stir to combine.
Simmer for two hours, or until the beans are soft and the ham meat easily pulls away from the bone; pull the meat off the bone and discard the bones. Add salt and pepper to taste and finish with chopped fresh parsley.