# What You’ll Need:
→ Meats
01 - 1 pound smoked ham hock or diced ham
→ Legumes
02 - 2 cups dried butter beans or 3 cans (15 ounces 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 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
11 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
12 - 1 tablespoon fresh chives, chopped
13 - 1/2 teaspoon black pepper
14 - Salt to taste
→ Optional
15 - Hot sauce for serving
16 - Crusty bread for serving
# How to Make It:
01 - If using dried butter beans, soak them overnight in plenty of cold water. Drain and rinse thoroughly before use.
02 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add the ham hock or diced ham, prepared butter beans, chicken broth, water, bay leaves, thyme, and black pepper. Stir well 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 beans are tender and flavors meld together.
06 - Remove the ham hock from the pot and shred the meat. Return shredded meat to the pot and discard bone and excess fat. Remove and discard bay leaves.
07 - Stir in fresh parsley and chives. Taste and adjust salt and pepper as needed.
08 - Ladle into bowls and serve hot, garnished with additional fresh herbs and hot sauce if desired. Accompany with crusty bread.
