White beans and ham hock soup,,,

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours or until the beans are tender and the meat on the ham hock is falling off the bone. Stir occasionally.

Remove Ham Hock:

Carefully remove the ham hock from the pot. Allow it to cool slightly. Once it’s cool enough to handle, shred the meat and discard any bone, fat, or skin. Return the shredded ham to the pot.

Adjust Seasonings:

Taste the soup and adjust the seasonings, adding more salt and pepper if needed. Remove the bay leaf.

Serve:

Ladle the Bean and Ham Hock Soup into bowls. Garnish with chopped fresh parsley if desired. Serve hot with crusty bread.
This soup is rich, hearty, and makes a comforting meal, especially on a chilly day.