Ever wonder what to do with those cured ham hocks? I used to just throw them to the dog until I discovered ham and bean soup. The key to excellent flavor is sourcing good quality pasture raised pork. The nourishing bone stock is the most important step in making this soup.  Properly prepared stocks are high in nutrients and contain collagen, glucosamine, chondroitin sulphates, and amino acids. They were a staple in traditional kitchens and they are quickly gaining in popularity again. Make this inexpensive soup any time, but especially on those cold winter days while you await spring!

Ham and Bean Soup

Ingredients

3 Cups of Dried White Northern Beans

1 Tbsp of Apple Cider Vinegar

1 Package of Cured Ham Hocks (Raised on Pasture)

3 Bay Leaves

5 Carrots (Diced)

5 Celery Stalks (Diced)

2 Tsp Real Salt (or any salt)

1/4 Tsp Pepper

Instructions

1. Soak white northern beans overnight in water with a splash of apple cider vinegar (this enhances digestibility of the beans).
2. The next morning drain and rinse beans thoroughly and cook according to directions.
3. Cover ham hocks with water, add bay leaves, and heat to boiling then turn down heat to low and cover and cook for at least 8 hours.
4. Take out the ham hocks (when meat falls off the bone) and pull off the meat. Return the meat to the stock and add cooked beans, celery, carrots, pepper, and salt, and bring to a boil then turn the heat down to low and cook for about 15 minutes.
5. We love to serve this with pumpkin bread!