ππππ πππ πππ ππππ ππππIngredients1 smoked ham hock2 cans cannellini beans, drained and rinsed1 can red kidney beans, drained and rinsed1 cup dried split peas, rinsed1 onion, diced2 celery stalks, diced2 carrots, diced4 cloves garlic, minced6 cups chicken broth1 tablespoon olive oil2 bay leaves1 teaspoon dried thyme1/2 teaspoon black pepperSalt, to taste2 tablespoons chopped fresh parsleyInstructionsHeat 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.
