Homemade Navy Bean Soup
|Dried navy beans/Small white beans||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Smoked ham hock||1 Small|
|Instant potato flakes||3⁄4 Cup (12 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped fresh parsley/1/2 tablespoon dried leaf parsley||2 Tablespoon|
|Cocktail smoky sausage links/3 regular-size sausage links||12 , cut in bite-size pieces (If Desired)|
Sort and rinse beans; place in a 4-quart pot.
Cover with water to about 3 inches above beans.
Soak 8 hours or overnight.
Or, quick-soak by bringing beans and water to a boil.
Boil 2 minutes; remove from heat.
Cover and let stand 1 hour.
Drain soaked beans; discarding water.
Return beans to pot; stir in onion, garlic, ham hock, 2 quarts water, salt and pepper.
Bring to a boil; reduce heat.
Cover and simmer until beans are tender, about 1-1/2 hours.
Remove ham hock; pull meat from bone.
Dice meat; discard bone.
Add diced meat to cooked beans.
Ladle about 2 cups liquid from pot into a bowl; stir in potato flakes until smooth.
Stir potato mixture into beans.
Add celery and parsley.
Simmer 30 minutes longer.
Refrigerate soup in an airtight container until needed, up to 3 days.
When reheating soup, add sausages, if desired.
Ladle hot soup into a warmed thermos.