Pastured Ham Hock & White Bean Soup

Ingredients

• 1 Queen City Farm pastured smoked ham hock
• 1 lb dried white beans, soaked overnight
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 8 cups chicken stock or water
• Salt and pepper to taste

Directions

1. 1

   In a large pot, combine the ham hock, drained beans, onion, carrots, celery, garlic, bay leaves, and stock.

2. 2

   Bring to a boil, then reduce to a gentle simmer and cook, partly covered, for 1.5-2 hours until the beans are creamy.

3. 3

   Remove the ham hock, shred the meat off the bone, and stir it back into the pot; discard the bone and bay leaves.

4. 4

   Season with salt and pepper and simmer 10 more minutes.