Pinto Bean and Ham Hock Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Water - 2 cups
• Chicken broth - 6 cups
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaves - 2
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Onion - 1, chopped
• Ham hocks - 2
• Pinto beans - 1 pound, dried

Instructions

1. Rinse the pinto beans and soak them overnight in water. Drain before using.
2. In a large pot, add the soaked pinto beans, ham hocks, onion, carrots, celery, garlic, bay leaves, thyme, salt, pepper, chicken broth, and water.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beans are tender and the ham hocks are falling off the bone.
4. Remove the ham hocks from the pot and shred the meat. Discard the bones and fat.
5. Return the shredded ham back to the pot and stir well.
6. Taste and adjust the seasoning if needed.
7. Serve the soup hot, garnished with fresh parsley.