Navy Bean and Collard Soup

In a large stockpot, put the ham hocks, chicken broth and water. Bring to a boil over medium high heat. Cover pot, lower heat to medium low or low; simmer for 1 hour. Add the collards and navy beans to the stockpot. Cook for an additional 30 minutes.

Meanwhile, add the chopped bacon into a frying pan and cook over medium heat until fat has rendered. Into the bacon and rendered fat, add carrots, celery, onions and garlic. Saute over medium heat just until vegetables are crisp tender, about 7 minutes.

Add vegetable mixture and red pepper flakes into the stockpot. Season to taste with salt and pepper. Bring back to a simmer and cook for 15 minutes, covered, stirring as needed. Taste and adjust seasonings to personal preference.

Remove ham hocks to a plate or cutting board. When cool enough to handle, shred meat and stir it back into the soup.

To serve: Fill soup bowls with soup. Pass the grated Parmesan cheese and red wine vinegar, allowing each guest to season their soup as desired.

Notes: The red wine vinegar is optional, but recommended. Add several drops, or desired amount, to each bowl of soup and stir. Sprinkle soup with Parmesan cheese or other similar, tart cheese.