Smoked ham shanks make a tasty broth for this classic white bean soup that is downright Southern. This recipe may take a while to make, but it is mostly unattended and worth every ounce of effort. Once the broth has simmered for an hour, the beans and herbs are added and the soup is cooked again; then a final simmer is done once the tomatoes are included, allowing the beans to become nice and creamy. At the end of cooking time, the smoky meat is sliced from the bone and served on top of the stew.
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