Prepare stock from ham hocks the day before, refrigerate to cool and remove excess fat before using.
Blend half of the beans with an inversion blender, this will thicken the soup.
Add 1 tablespoon of extra virgin olive oil to a fry pan with diced bacon and fry bacon till crisp; place on paper towel to absorb excess grease; and set aside.
In the same pan; with the bacon drippings; add onions, celery and carrots; cook until onion is tender or slightly translucent, about 5 minutes.
In a large stock pot, combine all ingrediants and bring to a boil; reduce to a simmer for about 1 - 2 hours until all flavors are blended. Add salt and pepper to taste. Remove bay leaves and thyme before serving. Garnish with fresh chopped parsley and Enjoy.
This recipe freezes well.
Optional - Use 1 lb. of white beans from the bulk store. Place beans in a pot with enough water to cover. Cook till tender, about 1 1/2 hours. Drain and set aside.
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 24.7mg||1 %|
|Potassium 41.2mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.9g|
|Protein 0.3g||0 %|
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Calories per serving: 6
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