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Navy Bean and Ham Soup Recipe

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This recipe for Navy Bean and Ham Soup is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Navy Beans, rinsed and drained
10 sprigs Parsley
2 sprigs fresh Thyme or Rosemary
1 Bay Leaf
2 large Smoked Ham Hocks (about 1-1/2 lbs.)
1 Onion, chopped
1 clove Garlic, minced
8 C. Cold Water
1 medium Carrot, peeled and chopped
Kosher Salt and ground Black Pepper

Directions:
Directions:
Place the beans in a large pan and cover with cold water, by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and let sit for one hour. Drain.
Tie the parsley, thyme and bay leaf together with kitchen twine.
In a Dutch oven combine the beans, herb bundle, hocks, onions and garlic with the water. Bring to a boil, cover and cook at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours. Turn off the heat and remove the hocks. Cut the meat from the hocks into small cubes, discard the bones, fat and skin. Remove the herb bundle and discard.
Puree about 3 C. of the beans with some of the liquid. Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.

 

 

 

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