Heat a saute pan and melt 1 tablespoon of Original Ghee.
Add the shallots and celery and cook for 3-4 minutes till they become translucent.
Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.
When finished, discard the bay leaves.
Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.
Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.
We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.