Pinto Bean and Ham Hock Soup

Ingredients

• Pinto beans (1 pound, rinsed and soaked overnight)
• Ham hocks (2-3 hocks)
• Onion (1 large, diced)
• Carrots (2, diced)
• Celery (2 stalks, diced)
• Garlic (4 cloves, minced)
• Bay leaves (2)
• Thyme (1 teaspoon, dried)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Chicken broth (6 cups)
• Water (2 cups)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. Begin by rinsing the pinto beans in cold water and soaking them overnight in a large bowl. Drain and set aside before use.
2. In a large pot or Dutch oven, add the soaked pinto beans, ham hocks, diced onion, carrots, celery, minced garlic, bay leaves, thyme, salt, pepper, chicken broth, and water.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beans are tender and the ham hocks are falling off the bone.
4. Once cooked, carefully remove the ham hocks from the pot. Allow them to cool slightly, then shred the meat from the bones, discarding any fat and bones.
5. Return the shredded ham to the pot and stir well to combine. Taste and adjust the seasoning if necessary.
6. Serve the soup hot, garnished with freshly chopped parsley for a burst of color and freshness.