Preparation:
In a large soup pot, combine beans and 2 1/2 quarts of water. Discard any beans that float to the surface. Bring to a boil, cover, continue to boil 2 minutes. Remove from heat and allow pot to stand, covered, 1 hour.
Add ham hocks, onion, garlic and bay leaf. Cover, bring to a boil, reduce heat and simmer 2 hours. Add potatoes, celery, carrot and parsley. Cover and continue simmering, at least 1 hour or longer (all day if you wish).
Remove ham hocks and bay leaf with a slotted spoon. Separate meat from fat and bones, dice meat and return to the soup. Discard fat and bones. Season with black pepper.
DO NOT FREEZE THIS SOUP!!!! |
