Hearty Bean and Ham Hock Soup

Prepare Beans: Rinse and sort the dried beans, removing any debris. Soak beans overnight, or use the quick-soak method (boil for 5 minutes, then let sit for 1 hour).

Combine Ingredients: In a large pot or slow cooker, add beans, ham hocks, onion, garlic, carrots, celery, broth, and bay leaves.

Cook Soup:

Stovetop: Bring to a boil, then reduce heat and simmer for 2-3 hours until beans are tender and ham is falling off the bone.
Slow Cooker: Cook on low for 8-10 hours or on high for 5-6 hours.
Shred Ham: Once cooked, remove ham hocks. Shred the meat from the bone, discarding any fat, and return meat to the pot.

Season and Serve: Season with salt and pepper to taste. Garnish with chopped parsley and serve hot.

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