Ham and Bean Soup

1.Add the ham hock to your largest stock pot (at least 6 quart capacity.)

2.Add water and beans: Add 10 cups of water, 1 pound of dry navy beans (that have been rinsed and picked through), 2 teaspoons kosher salt, 2 tablespoons Better Than Bouillon Chicken Base, and 3 bay leaves.

3.Simmer. Cover with a lid and bring the mixture to a boil over high heat. Keep an eye on it until it boils. Once it is at a rolling boil, lower the heat to medium low. Maintain the heat at a low simmer. The soup should have a slow bubble but nothing too wild. Simmer for 1 hour.

4.Add veggies: After the soup has simmered about one hour, add 3 cups chopped celery, 2 chopped onions, and 6 cloves minced garlic.

5.Add spices and water. Add 5 sprigs of fresh thyme PLUS 1/2 teaspoon dried thyme. Add 1/2 teaspoon black pepper, and 1/4 teaspoon chipotle chili powder.

6.Add about 5 cups water to compensate for the water that evaporated in the first simmer.

7.Bring the soup to a boil over high heat, then lower the heat to medium low to maintain a low simmer. Simmer for about 1 hour.

8.Add the carrots to the soup.

9.Remove the ham hocks and add 3 cups chopped ham.

10.Simmer. Once the carrots and chopped ham are in the soup, continue simmering for another 30 minutes or so. (You can turn the heat up a bit and keep an eye on it so it doesn't boil over if you are in a hurry. Turn it back down once it has a decent bubble going.)

11.The soup is done when the shredded carrots are tender, when the white beans are tender and not at all chalky, and when the ham is heated through.

12.Serve the soup with a sprinkle of shredded parmesan. And a few cranks of freshly cracked black pepper! Add a hunk of French bread to everyone's bowl, if you know what's good for you. What's a bowl of soup without the bread?? Treat your people right.

13.Storage: Store this soup covered in the fridge for up to 5-7 days.

14.Freezing: The soup freezes very well! Add cooled soup to a ziplock and leave some space in the bag to let the soup expand as it freezes. When you want to eat, let it thaw in the fridge and then heat on low in a pot, or heat small servings in the microwave. To cook from frozen, add the frozen soup to a large pot with 1/2 cup water. Cover and heat on LOW, stirring every 20 minutes, until the soup is melted. Once it's melted turn the heat up to medium high until it reaches a simmer. Serve as usual!