# What you'll need:
→ Meats
01 - 1 lb smoked ham hock or diced ham
→ Legumes
02 - 2 cups dried butter beans or 3 cans (15 oz each) butter beans, drained and rinsed
→ Vegetables
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Liquids
07 - 8 cups low-sodium chicken broth
08 - 2 cups water
→ Herbs & Seasonings
09 - 2 bay leaves
10 - 1 tsp dried thyme or 1 tbsp fresh thyme, chopped
11 - 1 tbsp fresh parsley, chopped, plus extra for garnish
12 - 1 tbsp fresh chives, chopped
13 - 1/2 tsp black pepper
14 - Salt to taste
→ Optional
15 - Hot sauce for serving
16 - Crusty bread for serving
# Method:
01 - If using dried butter beans, soak them overnight in plenty of cold water. Drain and rinse thoroughly before use.
02 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until the aroma becomes pronounced.
04 - Add the ham hock or diced ham, prepared butter beans (or canned if using), chicken broth, water, bay leaves, thyme, and black pepper. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 1 hour (45 minutes if using canned beans), stirring occasionally, until the beans are tender and flavors have melded.
06 - Remove the ham hock from the pot and shred the meat, discarding the bone and any excess fat. Return the shredded meat to the pot. Remove and discard bay leaves.
07 - Stir in parsley and chives. Taste and adjust salt and pepper as needed. Serve hot, garnished with additional fresh herbs and a dash of hot sauce if desired.
