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Hearty Navy Bean Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 c. dried navy beans
1 (14.5 oz.) can diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 c. diced cooked ham
2 c. chicken broth
2 1/2 c. water
Salt and pepper to taste
Minced fresh parsley
Directions:
Directions:
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Place in a large Dutch over or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley.

 

 

 

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