Creamy White Bean Soup With Smoked Ham Hocks

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 tablespoon chopped fresh thyme
• 6 garlic cloves, chopped
• 2 pounds smoked ham hocks
• 1 pound dried Great Northern beans
• 2 (26-ounce) containers unsalted chicken stock (such as Swanson)
• 1/4 cup minced fresh chives
• 1 teaspoon freshly ground black pepper

1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.
2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.
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olive oil, onion, celery, carrot, thyme, garlic, ham hocks, beans, containers unsalted chicken, fresh chives, freshly ground black pepper

Taken from www.myrecipes.com/recipe/creamy-white-bean-soup (may not work)