Name: Organic Ham & Bean Soup
Prep time: 12 h
Cook time: 3 h 30 min
Total time: 15 h 30 min
Cuisine: american
Ingredients: 2 1/2 cups mixed dried beans (I used 13 bean soup mix); 2 1/2 quarts filtered water; Leftover ham hock (mine was about 2 1/2 pounds); 2 tsp Herbs de Provence or Thyme; 2 tsp unrefined sea salt; 1 small onion chopped; 1 cup celery (include the celery leaves) chopped; 1 cup carrots, chopped; 2 cloves minced garlic; 2-3 cups fresh pastured ham, chopped

Description

Try this delicious ham and bean soup with your leftover ham hocks/bones. It really is quite delicious!

Ingredients

2 1/2 cups mixed dried beans (I used 13 bean soup mix)
2 1/2 quarts filtered water
Leftover ham hock (mine was about 2 1/2 pounds)
2 tsp Herbs de Provence or Thyme
2 tsp unrefined sea salt
1 small onion chopped
1 cup celery (include the celery leaves) chopped
1 cup carrots, chopped
2 cloves minced garlic
2–3 cups fresh pastured ham, chopped

Instructions

Rinse and soak 2 1/2 cups of dried beans overnight in filtered water and 2 1/2 Tbsp vinegar.
The next morning drain and rinse beans.
Add 2 1/2 quarts of filtered water to a large stock pot.
Add ham hock, beans, Herbs de Provence or thyme and simmer for 2 hours.
After 2 hours add the unrefined sea salt, onion, carrots, and celery and mix well. Cook for another hour.
Remove meat from ham hock, shred and add it to the soup. I added about 2-3 cups of meat to the soup.
Allow simmering for 30 additional minutes. Serve hot.

Nutrition

Serving Size: 1 cup