If you’re looking for a delicious recipe that’s full of flavor and easy to make, you’ve come to the right place. This dish is rich, comforting, and perfect for sharing with family and friends. Every bite is packed with amazing taste, making it a meal everyone will love. I truly hope you enjoy this recipe and that it becomes one of your all-time favorites. Happy cooking!
Ingredients
1 smoked ham hock
2 cans cannellini beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 cup dried split peas, rinsed
1 onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
6 cups chicken broth
1 tablespoon olive oil
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, and carrots, then cook until softened. Stir in the garlic and cook for 1 minute. Add the ham hock, chicken broth, split peas, bay leaves, thyme, and black pepper. Bring to a boil, then reduce the heat and simmer until the ham hock is tender. Remove the ham hock from the pot, shred the meat, and discard the bone and skin. Return the shredded ham to the soup along with the cannellini beans and kidney beans. Simmer until the beans are heated through and the soup has thickened. Remove the bay leaves, stir in the fresh parsley, taste, and season with salt if needed.