Today was a very cold day in Utah. So what do we do when it's cold? We stay in, cook, enjoy movies and family time. Today was just one of those days. I had a hankering for bean soup, the kind my Dad made when I was little that just hit the spot. Probably the easiest soup to ever make, one of the most hearty and tasty. 
This is a gluten free soup. I supplemented the soup with some extra cuts of ham steak that I made sure was nitrate free. I found it at my regular grocery store. If you're worried about that, make sure to check, not all packaged meats are gluten free and sometimes they are packaged in more than just water. You can also use just ham in a bone instead of a ham hock as well, the result comes out tasting exactly the same. It's just slightly more expensive. In this recipe. You can also use canned northern white beans or cannellinis if you're short on time and long on hunger. 
1st Step: Soak your Northern White Beans in cold water. You can this over night, place the beans in your crock pot in the morning and cook with other ingredients all day long and have dinner ready to go when you get home, or you can actually go ahead and start your beans soaking with a pinch of salt and pepper, a whole carrots, half onion and 1 stalk of celery, and a bay leaf. Should take about 1 1/2hrs to make tender.
Northern White Bean Soup & Ham makes 10 servings
1 Ham hock trimmed of skin or extra silver skin
2 large carrots cleaned and sliced
2 stalks celery cubed
1 medium onion diced
2 bay leaves
1 sprig thyme
1 16oz bag of northern white beans (soaked)
2 Tbsp. grape-seed or coconut oil (or any oil you like)
8 cups of water (enough to cover ham hock)
Course salt and pepper to taste
Drop veg, hock and seasoning in the pot, bring water up to the hock, simmer on medium/low for 2 hours. Add soaked beans and cook for an additional 30min to 1hr. It becomes much more seasoned as it reduced and cooks. Eat with some GF crusty bread, a side salad and you've got an amazingly cozy belly filling meal. Enjoy!
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