INGREDIENTS
- 1 pound dried Great Northern beans
- 2 pounds smoked ham hocks
- 4 pints water
- 1 tablespoon olive oil
- 2 teaspoons herbs de Provence
- ⅔ cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 teaspoons minced garlic
- Salt and black pepper to taste
- Fresh parsley for garnish
INSTRUCTIONS
- Bring a large pot of water to a boil, then take it off the heat.
- Add the beans to the water and soak them for 2 hours.
- Put 4 pints of water in another large pot with the meat and herbs.
- Bring to the boil, then turn the heat down and simmer covered for an hour.
- Sauté the carrots, onion and celery in the oil in a skillet until tender.
- Add the vegetables to the broth as well as the drained beans.
- Bring the soup to a boil and then simmer it covered for 40 minutes.
- Take out the bones and cut off any meat, returning the pieces of meat to the pot.
- Discard the bones.
- Season to taste with salt and black pepper and serve, garnished with parsley.
