Cankle Soup

 No soaking required (but you can if you want to)! Make sure to use the low sodium broth to prevent the beans getting too tough. Besides, the ham hocks will add plenty of saltines.

1 onion

1 large carrot, cubed

3 celery stalks (leafy stuff, too), cubed

3 cloves garlic, minced

1 c White wine, water, or broth

1 t herbs de provence

1 pound dry beans (about 3 cups), rinsed & picked

2 large ham hocks, smoked

2 Bay leaves

6 c low sodium broth (chicken, vegetable, beef, doesn't matter)

1. Sauté the onion, carrot, & celery until pan starts developing a fond 
2. Add the garlic & saute until fragrant
3. Deglaze the pan using the wine (I like to use a little bit, develop more fond, use a little more, etc until the fluid is gone)
4. Stir in the herbs
5. Toss the cooked veggies & everything in a large slow cooker and cook on low 12 hours
6. Remove the ham & shred disposing is any chunks of fat.
7. Stir the ham back in and serve over rice or with cornbread!