Smoked Ham Soup with White Beans

Ingredients

• 1 (16-ounce) package dried navy beans
• 1 tablespoon olive oil
• 2 cups chopped yellow onion
• 4 garlic cloves, minced
• 8 cups fat-free, less-sodium chicken broth
• 4 cups water
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 smoked ham hocks (about 1 pound)
• 2 bay leaves
• 1 (14.5-ounce) can petite diced tomatoes, undrained

Preparation

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
2. Heat oil in pan over medium heat. Add onion; cook until tender, stirring occasionally. Add garlic, and cook for 1 minute, stirring frequently. Add drained beans, broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours or until beans are tender. Discard bay leaves.
3. Remove ham hocks with a slotted spoon, and cool slightly. Remove meat from bones; discard fat, gristle, and bones. Shred meat with 2 forks.
4. Place 1 cup of bean mixture in a blender; process until smooth. Return pureed bean mixture to pan; stir until blended. Stir in meat.