Ingredients
8
8 servings
- •1 ½ cups dried Great Northern beans
- •4 meaty ham hocks
- •5 cups water
- •1 ½ cups sliced celery
- •1 cup chopped onion
- •1 large carrot, chopped
- •3 cloves garlic, minced
- •½ teaspoon dried thyme, or more to taste
- •¼ teaspoon freshly ground black pepper
- •1 bay leaf
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 397
- Carbohydrate: 25g
- Fat: 22g
- Fiber: 8g
- Protein: 25g
- Sugar: 2g
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