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2 tbsp (30 mL) vegetable oil
4 small pork hocks (or 2 large)
1 large onion, diced
1 medium carrot, diced
2 stalks celery, diced
2 bay leaves
8 cups (2 L) water
1 lb (500 g) navy beans* (soaked overnight and drained)
Salt and pepper
*Note: This soup is every bit as delicious when made with yellow split peas.


Heat oil in a large stockpot over medium heat. Add pork hocks, onion, carrots, celery and bay leaves, and sauté until soft, (about 10 minutes). Add water and bring to a boil over high heat then reduce heat to medium-low and simmer, covered, for 1½ -2 hours, stirring occasionally.

Add navy beans and simmer on low for an additional hour or until beans are soft and pork is tender. Remove bay leaves and pork hocks; take meat off the bones and shred before returning meat to soup. Adjust seasonings and ladle hot soup into bowls.

Makes 6-8 servings.

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