Smoked Ham Soup with White Beans

Ingredients

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

Equipment

• frying pan
• blender
• slotted spoon
• dutch oven

Directions

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.
2. Remove from heat; cover and let stand 1 hour.
3. Drain.
4. Heat oil in pan over medium heat.
5. Add onion; cook until tender, stirring occasionally.
6. Add garlic, and cook for 1 minute, stirring frequently.
7. 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.
8. Remove ham hocks with a slotted spoon, and cool slightly.
9. Remove meat from bones; discard fat, gristle, and bones. Shred meat with 2 forks.
10. Place 1 cup of bean mixture in a blender; process until smooth. Return pureed bean mixture to pan; stir until blended. Stir in meat.