Herby Ham And Bean Soup Recipe
2 sprigs fresh rosemary
8 sprigs fresh thyme
3 bay leaves
¼ cup olive oil
2 leeks, sliced, green stalks discarded
¼ cup yellow onion, diced
4 cloves garlic, minced
1 large carrot, sliced into coins
3 celery stalks, chopped
1 smoked ham hock
3 cups great northern beans, about 8 ounces dried, soaked in water
8 cups chicken stock or water
Salt and pepper, to taste
Gather the rosemary, thyme, and bay leaves into a small bundle with the stems together. Wrap tightly with baker's twine, tying a knot around the herbs. Set the bouquet garni aside.
Heat the oil in a large stock pot, or Dutch oven over medium heat. Add the leeks, yellow onion, garlic, carrot, and celery, and sweat the vegetables until just softened.
Add the ham hock, and cook until slightly browned on either side, about 3 minutes per side. Add the soaked beans, nestling the beans around the ham. Cover with stock or water, and bring to a boil.
Add the herb bouquet, season with salt and pepper, lower the heat, and cover. Simmer for 2 hours, stirring occasionally, until the ham is fork-tender, and the and beans are soft.
Remove the pork from the pot, and shred the meat from the bone. Return the meat to the pot, and stir to combine. Remove the bouquet garni, and season with salt and pepper to taste.