Recipes Ham Hock Soup. In a large saucepan saute onion celery and carrots over medium high heat. Cover and simmer for 2 1 2 hours or until meat starts to all off the bones.
Bring soup to a boil. Add peas and ham hock and cover with stock by a couple inches. In a large saucepan saute onion celery and carrots over medium high heat.
Drain the navy beans and discard the soaking liquid.
Bring soup to a boil. Cover pot so that lid is ajar and steam can escape. Add ham hock and thyme. For the soup heat a large pan until hot add the butter peas and parsley then stir.