White Bean & Ham Soup
- 1 lb. of white beans
- 3 lbs. of smoked ham hocks or shanks
- 2 teaspoons Herbes de Provence, or Italian seasoning
- 1 Tbsp. cooking oil
- 1 cup of diced onions
- 1 cup chopped celery
- 2/3 cup chopped carrots
- 2-3 cloves garlic, minced
- Tabasco sauce
- Salt and pepper
- Fresh parsley
- Heat cooking oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more. Stir in the herbs, salt and pepper.
- Add the beans after rinsing them well and sorting any non-bean debris from the package. Place the ham hocks into the pot and fill with enough water to support the cooking of the beans as per the package instructions, and to cover the hocks. Heat on high until the water is simmering, then lower the heat to simmer and cook for about 3.5 hours. Add the carrots, celery and any other veggies that you like and cook for another 45 minutes. Keep an eye on the liquid and keep it at the consistency that you want for the final dish (soupy or stew-like). Watching both the beans and the meat, before the beans get over cooked and when the meat falls off the bone, the dish is complete. Remove from heat.
- Remove meat and bones, let cool and pick meat off to put back into the pot and serve with Tobasco and chopped fresh parsley.