Ham Hock Bean Soup

Original recipe from Never Enough Thyme.

Pictured: ham hock bean soup and dutch oven bread.

The ham hock makes the recipe here, so be sure you have a good one!

Ingredients:

• 1/2 c navy beans, soaked*
• 1/2 c pinto beans, soaked*
• 1/2 c black beans, soaked*
• 1/2 c lentils*
• 1 lb smoked ham hock(s) (or add 1 t liquid smoke with regular ham hock)
• water and broth to cover
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2-3 cloves garlic, minced
• 1 can diced tomatoes with juice
• 2 T parsley
• 1 t oregano
• 1/2 t salt
  

*or use a 1 pound bag of 15 bean soup

Directions:

1. In a large pan, cover the lentils, soaked beans, and ham hock in half water, half broth until they are 2 inches under. Bring to a boil over high heat, then reduce heat to medium low and simmer 2 hours.
2. In a large frying pan over med heat, saute onions, carrots, celery, and garlic. Scrape into soup pan. Add tomatoes and spices and simmer 30 min.
3. Eat with hot bread on a cold day. Perfect with hot dutch oven bread.