Navy Bean Soup
From hellcatzach 14 years ago
- 2 hours to make
- Serves 12
Depending on how you prepare your dry beans, which may require an overnight soak, the prep time could take longer. This soup is a great way to get another meal out of the ham bone left over from your spiral cut ham. Read more Otherwise you can purchase hamhocks from your butcher or grocery store. See less
Ingredients
- 1 lb. dry navy beans shopping list
- 1 hamhock bone + whatever meat is left on it (the more the merrier) shopping list
- 1 or 2 large onions cut in 1 inch squares shopping list
- Several sliced stalks of cerlery shopping list
- 1 bay leaf shopping list
- 1 can chicken broth shopping list
- 1 tbsp. dried parsley shopping list
- 1 good pinch dried tarragon shopping list
- 1 tbsp. fresh ground black pepper shopping list
- 2 cloves fresh garlic crushed and minced (or powdered eqiv.) shopping list
- I do not add salt because ham is salty shopping list
- + shopping list
- Fresh thyme or rosemary shopping list
How to make it
- Prepare beans as described on package. I personally like to combine all the ingredients, bring it to a boil, and then simmer covered for 2 to 3 hours.
- This soup seems to get better after it has been sitting in the fridege a few days. Depending on the fat yeild, I will usually refrigerate and remove the top layer of fat before serving. This will not reduce the flavor noticably, and will remove some of the fat and sodium content.
- Serve with a fresh sprig of thyme or rosemary.
People Who Like This Dish 2
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