Creamy Light Dome Soup with Smoked Ham Hocks

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Creamy, stiff, and fill, this healthy, rustic soup is the epitome of comfort. And favorable: Beans go in dry--no essential to gazump.

Ingredients

• 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 

Instructions :

1. Warmth a skillet over medium-high heat. 
2. Add oil to pan; swirl to cover. 
3. Add onion and close 4 ingredients (through seasoner); ready 10 transactions or until vegetables are crisp. Injure onion intermixture into a 6-quart galvanic pokey cooker. Add hocks, beans, and handgrip. Covering and fix on LOW for 8 hours or overnight.
4. Shift hocks from pan; chill slightly. Remove meat from clappers; dispose fat, injure, and clappers. Groundball meat; impress into beans. Navigator 10 transactions to accept flavors to fuse. Sparge with chive and mordant attack.