Shelly's Recipe

SMOKED HAM HOCK AND MIXED BEAN SOUP

Category: Soups

1 (12-ounce) package dried seven-bean mix
1 medium onion, chopped
6 garlic cloves, minced (can use more)
2 teaspoons crushed chili flakes, or to taste
1 teaspoon dried thyme
2 teaspoons dried oregano
6 cups low-sodium chicken broth (can use more if needed)
2 medium carrots, diced
2 celery ribs, chopped
2 smoked ham hocks
1 (14-ounce) can crushed tomatoes, undrained
1 bay leaf
1 tablespoon fresh lemon juice

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans. Heat a large Dutch oven over medium-high heat. Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot). Add onion and cook for about 3 minutes or until almost softened.

Add in garlic, chili flakes, thyme and oregano; cook 2 minutes. Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through. Remove ham hock from pan; cool slightly.

Remove ham from bone; finely chop and return meat to pan. Discard bones, skin and fat, then discard bay leaf. Stir in juice. Servings 6