This is the best bean soup I’ve made. I think it’s due to pork three ways. It’s one of those things that has a few steps and takes awhile but the actual hands on time is pretty minimal.
First I fried some bacon (three strips)- you can either eat the bacon as a snack or add it back into the soup at the end. I sautéed two chopped onions in the bacon grease and after they were translucent added some minced garlic. Then I added two quarts of stock, four cans of beans (I used a mix of great northern, canelli, black eyed peas, and butter beans), few sprigs of thyme, pepper, cayenne, and two ham hocks. I brought it to a boil, and then lowered the heat and let it simmer for 30 minutes with the lid on. After thirty minutes, I took the lid off and added a 1/4 ham chopped up. I let it simmer for another hour with the lid off. Finally I removed the hocks and added a bunch of kale with the stems removed. After 10 minutes it was ready to go. Hearty, yummy, and filling.