Ham Hock and Beans

Ham Hock and Beans

A perfect chilly day soup to have with a leftover ham bone!

1 ham hock with some meat still on
1 bag 15 bean mix
3/4 cup celery, chopped
3 cloves garlic, minced
1 yellow onion, minced
6 carrots, diced
4 T. butter

1 T. Kosher salt
1 t. ground sage
1 T. parsley
2 t. ground black pepper
2 t. chili powder
1/2 packet bean seasoning mix

Soak beans overnight. 4 hours before serving, drain beans. Put in a large stockpot with ham hock and add 4 qts. of water. Bring to a boil and simmer for about 3 hours. At 3 hours, add the carrots and start the rest of the soup.

In a saute pan, melt butter. Add onion, garlic, celery and seasoning. Saute until onions are translucent. Add mixture to soup and simmer until carrots are tender, about 1 hour.

Remove ham bones from soup and peel off remaining meat. Add meat back to soup, discard bones.