- Cover the pot and let the soup simmer on low heat for 2-3 hours, stirring occasionally.
- Check the beans for tenderness; they should be soft and creamy when done.
5. SHRED THE HAM
- Once the ham hocks are tender, remove them from the soup.
- Let them cool slightly, then shred the meat off the bones, discarding the skin and bones.
- Return the shredded meat to the pot.
6. SEASON AND SERVE
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Garnish with fresh parsley and serve warm with crusty bread or cornbread.
Tips
- For creamier soup: Use an immersion blender to blend a portion of the beans before adding the shredded ham back to the pot.
- Add veggies: You can also include potatoes, kale, or spinach for more texture and nutrition.
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