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!
Pico De Gallo
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