BEAN AND HAM HOCK SOUP

▢5 – 15 ounce cans great northern beans 3 drained and 2 undrained
▢4 cups chicken broth
▢2 cups diced ham
▢2 Tablespoons dried minced onions
▢2 bay leaves
▢1 smoked ham hock
▢1 teaspoon dried basil
▢¼ teaspoon salt
▢¼ teaspoon black pepper
▢¼ teaspoon cayenne pepper

INSTRUCTIONS

Place all ingredients into a large pot or dutch oven.
Bring to a boil for 5-10 min* stirring frequently.
Reduce heat to a simmer. Simmer for 30-35 min stirring occasionally.
Once done remove bay leaves and ham hock.
Remove as much meat as possible from the ham hock and return the meat to the pot.
Stir once more and serve with cornbread and a dash of black pepper if desired.
NOTES
* For creamier beans, boil for 10 minutes and stir often. If less creamy beans are desired boil for a shorter amount of time and stir less often.
To Store: Refrigerate any leftovers in an airtight container for up to 5 days.
To Freeze: You can also freeze ham and beans in an airtight container for up to 3 months. Let them thaw in the refrigerator overnight before warming.

NUTRITION
Serving: 1serving | Calories: 554kcal | Carbohydrates: 77g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 1259mg | Potassium: 1410mg | Fiber: 18g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 209mg | Iron: 7mg