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Navy Bean Soup Recipe

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This recipe for Navy Bean Soup is from The Squier Family Cookbook, 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 dried navy beans (about 2 cups)
8 cups water
1 cup chopped onion
3 garlic cloves, chopped
2 smoked ham hocks (about 10 ounces)
2 bay leaves
2 cups thinly sliced carrots
3/4 tsp salt
1/2 tsp black pepper

Directions:
Directions:
Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Note: To quick-soak the beans, sort and wash beans and place in Dutch oven. Cover with water to 2 inches above beans and bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain beans.

Combine the beans, 8 cups water, onion, garlic, ham hocks & bay leaves in a pan and bring to a boil. Cover, reduce heat and simmer 2 hours. Stir in the sliced carrots, salt and pepper. Simmer for 40 minutes or until the beans are tender. Remove bay leaves and discard. Remove the ham hocks and shred meat, discarding fat and gristle. Return the meat to pan.

 

 

 

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