BEST HAM AND BEAN SOUP EVER
I got this recipe from a Newspaper Article many years ago from a woman who used to be a cook in a restaurant - she said "this was our best-selling soup. One taste and your family will agree it's a winner! --- Mary Detweiler, West Farmington, Ohio
Provided by Recipe USA
Categories Ham
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
- Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
- Add peas and cook for 5 minutes. Add parsley and serve.
Nutrition Facts : Calories 241.6, Fat 6.3, SaturatedFat 2.9, Cholesterol 29.8, Sodium 982, Carbohydrate 26.5, Fiber 7.8, Sugar 2.2, Protein 20
HAM AND BEAN SOUP
This Ham and Bean Soup with canned beans is an easy bean soup recipe that's hearty, satisfying, and quick to make. No ham bone needed!
Provided by Iowa Girl Eats
Categories entree, soup or stew
Yield serves 5-6
Number Of Ingredients 11
Steps:
- Heat extra virgin olive oil in a large soup pot over medium heat. Add carrots, celery, and onion/shallot, season with salt and pepper, then saute until tender, 10 minutes. Add garlic and dried thyme then saute until garlic is extremely fragrant, 1-2 minutes. Sprinkle in flour then cook for 1 minute, stirring constantly.
- Slowly add glugs of chicken stock while stirring until a smooth sauce has been formed then pour in remaining stock. Turn heat up to high to bring broth to a boil then add beans and ham. Turn heat down to medium-low then simmer for 20 minutes, stirring occasionally. Scoop into bowls then serve with crostini (directions below.)
HAM AND BEAN SOUP
This is easily the best Ham and Bean Soup we've ever had! It's a simple, adaptable recipe, perfect with chunks of crusty bread.
Provided by Kaitlin
Categories Soup
Time 5h20m
Number Of Ingredients 18
Steps:
- Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
- Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
- Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don't have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
- Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won't judge either way!) If you're using a ham hock instead of ham, you can add it in now.
- Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn't cooking down, you may want to increase the heat to medium. Every stove is different, so don't just set it and forget it. Periodically check liquid levels.
- In the last hour of cooking, add the fresh parsley, and cook for another hour. It's done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don't break down during the cooking process before serving.
- This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.
Nutrition Facts : Calories 317 kcal, Carbohydrate 40 g, Protein 19 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 906 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving
QUICK HAM AND BEAN SOUP
Steps:
- In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
HAM BONE AND BEAN SOUP
Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.
Provided by Rick Kleinhans (kokodiablo)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time P1DT3h
Yield 8
Number Of Ingredients 12
Steps:
- Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
- Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
- Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
- Remove ham bone from the soup. Season with salt and pepper.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g
15 BEAN AND HAM SOUP
This delicious soup is an upgrade to your typical pot of beans. It punches up the flavor with 15 types of beans, smoky ham, and layers of unique ingredients that will warm your soul on a chilly night. Serve it with homemade cornbread for a hearty, healthy, low fat, protein packed dinner. If you're family likes mildly spicy foods, try Hurst Cajun 15 Bean Blend for this recipe.
Provided by Faux Chef Lael
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
- To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
- Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
- Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
- Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
- TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
- Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
- Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.
Nutrition Facts : Calories 227.4, Fat 9.1, SaturatedFat 2.8, Cholesterol 34, Sodium 2347.2, Carbohydrate 14.7, Fiber 2.8, Sugar 6.2, Protein 21.6
LEFTOVER HAM AND BEAN SOUP
Steps:
- In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
- Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
- Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
- Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.
Nutrition Facts : Calories 210 kcal, Carbohydrate 21 g, Protein 12 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 1527 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
BASIC HAM AND BEAN SOUP
Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.
Provided by J. A. McConville
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h
Yield 9
Number Of Ingredients 12
Steps:
- Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
- After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
- Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g
BBQ HAM AND BEAN SOUP
Add some Hill Country flavor to the table with this BBQ Ham and Bean Soup. This ham and bean soup features beans, ham, veggies & a medley of great spices.
Provided by My Food and Family
Categories Soup Recipes
Time 10h30m
Yield 18 1-cup servings
Number Of Ingredients 18
Steps:
- Place beans in a large pot; cover with 2 quarts of water. Allow to soak overnight, or at least 8 hours.
- Drain. Add 2 quarts of water. Bring to a boil, reduce heat and simmer uncovered for 1-2 hours or until beans are tender.
- Combine and mix ingredients in slow cooker. Cook on low for 6-8 hours or until vegetables are tender.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CLASSIC HAM & BEAN SOUP
This savory soup is heartwarming-just like Grandmother used to make.
Provided by Land O'Lakes
Categories Soup Bean Ham Pork Meat, poultry, and seafood Vegetable Soup and Stew Main Course
Time 1h1m
Yield 8 (1 1/2-cup) servings
Number Of Ingredients 19
Steps:
- Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
- Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
- Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
- Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
- Heat oven to 400°F.
- Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
- Serve toasted bread slices with soup.
Nutrition Facts : Calories 430 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 1390 milligrams, Carbohydrate 49 grams, Fiber 15 grams, Sugar grams, Protein 32 grams
PERFECT HAM AND BEAN SOUP
This is a recipe that I got off of another recipe site and it makes the most delicious ham and bean soup! I make it anytime that I have leftover ham and a ham hock. It is very important to use a ham hock, and it is not to be made in a crockpot. But, made as directed, it is the best that I have ever tasted!
Provided by Helping Hands
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- After rinsing and sorting beans, place water in large saucepan and bring to a boil.
- Add salt and beans and remove from heat.
- Let beans sit in water for one hour.
- Add ham hock, onions, carrots, celery, garlic, mustard, and bay leaves.
- Stir throughly.
- Bring to a boil, then simmer over low heat for one hour.
- Remove ham hock.
- Add ham, stir, and simmer for 30 more minutes.
- Remove bay leaves.
- Season with pepper and serve.
OLD FASHIONED BEAN AND HAM SOUP
I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....
Provided by CIndytc
Categories Stocks
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
- Drain, put beans back in pot, add water and the rest of ingredients.
- Bring to boil, turn to simmer and cover.
- Simmer for at least 3 hours or until beans are soft.
- Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
- Discard fat and bones.
- Season to taste with pepper and salt and parsley.
Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1
HAM-AND-BEAN SOUP
Modified from Southern Living. This is a great way to use leftover holiday ham. Use 2 cup or 1 (16-0z.) lean ham steak. Don't forget to toss in the bone for added flavor.
Provided by DDROGERS120
Categories < 4 Hours
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and saute 5 minutes or until onion is tender.
- Stir in navy beans, and next 3 ingredients (add ham bone if you have). Add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.
Nutrition Facts : Calories 532.1, Fat 5, SaturatedFat 0.8, Sodium 457.3, Carbohydrate 99, Fiber 25.1, Sugar 4.4, Protein 26.1
OLD-FASHIONED HAM AND BEAN SOUP
Steps:
- Prepare the beans: rinse and discard broken or discolored ones. Bring water to a boil and flavor it with salt. Remove from heat and add the beans. Let the beans soften in the hot water for at least 1 hour.
- After soaking, place the pot on high heat and add the ham bone, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir well and bring to a boil. Reduce to low heat and let the soup simmer for 1 more hour.
- Remove the ham bone and stir in the chopped ham. Let it simmer for 30 more minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!
Nutrition Facts : Calories 257 cal
PIONEER WOMAN'S HAM AND BEAN SOUP
Pioneer Woman's ham and bean soup is hearty and flavorful with plenty of vegetables, navy beans, and ham. It is perfect to have on cooler days or if you have ham leftovers. Here is how to make Pioneer Woman's ham and bean soup, as well as how to store it and reheat it.
Provided by Emily Hill
Categories Soups
Time 1h50m
Number Of Ingredients 13
Steps:
- Rinse the beans after sorting through them.
- Place the beans in a large bowl and cover them with water by two inches.
- Allow them to soak overnight.
- After draining the beans, place them in a pot with the water and chicken stock.
- Heat on the stove until they are boiling and then reduce the heat to a simmer.
- Meanwhile, cook the ham in a large skillet set over medium heat until brown and just barely crisp.
- Transfer to a plate lined with paper towels.
- Add half to two-thirds of the ham to the beans and reserve the rest for garnish.
- Wipe out the skillet and return it to medium heat. Add the onions, carrots, and celery to the skillet.
- Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.
- Stir in garlic and tomato paste, and cook for a few more minutes.
- Next, add the vegetables to the beans.
- Give it a stir and add the bay leaf.
- Let the beans simmer on low (to medium-low) for about 1 1/2 hours until tender.
- If the liquid level drops too low, add a cup of broth.
- As soon as it's ready to serve, taste the soup and add more salt and pepper if needed.
- Add the tomatoes if using.
- Chop the reserved ham and stir into the soup. Serve garnished with a sprinkle of chopped parsley.
Nutrition Facts : Calories 253 cal
HEARTY HAM AND BEAN SOUP
This ultra hearty Ham and Bean Soup is perfect for using up that leftover holiday ham! After all the holiday cooking, you could use something soul-warming and comforting.
Provided by The Chunky Chef
Categories Main Course Soup
Time 50m
Number Of Ingredients 19
Steps:
- Heat butter and olive oil in a large dutch oven or stockpot over MED HIGH. Once hot, add the ham bone and brown on all sides, about 2 minutes per side. Set ham bone aside on a plate.
- Reduce heat to MED, and add carrots, celery, and onion. Cook about 5 minutes, stirring often, until softened.
- Add garlic and cook another minute.
- Add beans, diced ham, Italian seasoning, cumin, thyme, black pepper, rosemary, and red pepper flakes (if using). Pour in chicken broth, water, and add bay leaves (if using), then give everything a gentle stir.
- Return ham bone to the pot, nestling it in, along with any juices that have accumulated on the plate (those are full of flavor).
- Increase heat to MED HIGH and cover. Once soup has come to a high simmer or gentle boil, reduce heat to MED LOW and simmer for about 30 minutes. Stir occasionally, as the beans and ham can settle to the bottom and you don't want them to scorch.
- Remove ham bone and bay leaves (if used), and give the soup a taste. If needed, add a pinch of salt. Ham bones contain a lot of sodium, so I prefer to add the salt afterwards, if needed. Serve hot.
Nutrition Facts : Calories 204 kcal, Carbohydrate 7 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 63 mg, Sodium 991 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
Steps:
- The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
- Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
- Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
- Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.
HAM-AND-BEAN SOUP RECIPE
A leftover Easter ham bone is the foundation for this easy, hearty meal.
Provided by Paige Grandjean
Time 6h15m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.
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5/5 Total Time 30 minsServings 6
- Preheat the oven to 350°. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
- Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
- Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs. Working in 2 batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls. Top with the croutons and scallion and serve.
HAM AND BEAN SOUP - BETTER HOMES & GARDENS
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5/5 (13)Total Time 4 hrsServings 8Calories 217 per serving
- Rinse beans. In a 4-quart Dutch oven combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
- In the same Dutch oven brown pork hocks on all sides in hot butter over medium heat. Add celery and onion to Dutch oven. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf, and 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender. Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in saucepan.
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- Cook diced bacon in a dutch oven or soup pot set over medium-high heat to a desired crispness. Remove cooked bacon from the pot with a slotted spoon and set aside.
- To the melted butter, add sliced celery, carrots, and onion; cook for 4 minutes, or until veggies are crisp-tender.
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- In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant (30 seconds - 1 minute).
- Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
- Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
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- 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. Coat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except juice; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf. Stir in juice.
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