INSTRUCTIONS:
1st Step
Remove any debris by giving the dry white beans a good rinse in cold water. To soften them, leave them in a big basin of water overnight.
2nd Step
Put the ham hocks in a big stockpot and add water to cover them. Bring to a boil, then lower the heat and simmer for one to one and a half hours, or until the flesh is fork-tender and readily separates from the bone.
3rd Step
After removing the ham hocks from the saucepan, let them cool a little. Save roughly 6 cups of the cooking liquid for the soup after draining. After it has cooled, remove the flesh from the bones and save it.
4th Step
Heat just a little of olive oil over medium heat in a big soup pot or Dutch oven. Add the minced garlic, carrots, celery, and onion, all chopped. Sauté the veggies for approximately 5 minutes, or until they are tender and aromatic.
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
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