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Navy Bean Soup

Meat.World's picture
Ingredients
  Dry navy beans 1 Pound
  Water 2 Quart
  Smoked ham hocks 2 Pound
  Chopped onion 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Dried basil 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Bay leaf 1
  Thinly sliced carrots 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Mashed potato flakes 3⁄4 Cup (12 tbs)
Directions

Place beans and enough water to cover in a Dutch oven or soup kettle.
Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour.
Drain beans and discard liquid.
Return beans to kettle; add water, ham hocks, onion, parsley and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add carrots, celery and potato flakes; mix well.
Cover and simmer for 30 minutes or until vegetables are tender.
Remove bay leaf.
Remove ham hocks; allow to cool.
Remove meat from bones and cut into bite-size pieces.
Discard bones.
Return meat to kettle; heat through.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bean

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