- 1 1/2 cups dried Great Northern beans
- 4 meaty ham hocks
- 5 cups water
- 1 1/2 cups sliced celery
- 1 cup chopped onion
- 1 large carrot, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
- Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
- Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.
04/23/2018
recipepes.com
Mom's Ham and Bean Soup, recipe
PT15M
PT1H
5
455 calories