Bean and Ham Soup
In a large stock pot, heat the olive oil over medium heat until it shimmers. Add the onion, celery, carrots and salt, and cook, stirring occasionally, for 10 minutes. Add the garlic and cook for 1 minute. Add the remaining ingredients.
to a boil, then reduce to medium low and simmer, uncovered for 1 to 1
1/2 hours, until thick and flavorful. Skim the fat off the surface as
the soup simmers. You can adjust the seasoning as needed, but you
should not need any additional salt as the ham is already very salty.
Since the ham hocks will not fully render in such a short time, you can cool these and place them in a freezer bag to use again later.Yields 8 servings.