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Navy Bean Soup

chef.tim.lee's picture
Ingredients
  Dry navy beans 1 Pound
  Water 8 Cup (128 tbs)
  Onion 1 , finely chopped
  Bay leaves 2
  Ground thyme 1⁄2 Tablespoon
  Thyme 1⁄2 Tablespoon, ground
  Nutmeg 1⁄2 Tablespoon
  Salt 1 Tablespoon
  Lemon pepper 1⁄2 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Ham hock/1 pound of ham pieces 1 Pound
Directions

MAKING
1) In water, soak the beans overnight. Strain the stones out but reserve the liquid.
2) In a slow cooker, combine together all the ingredients.
3) Cover the cooker and cook over low heat for about 8 to 10 hours.
4) Debone the meat and cut it neatly into bite-sized pieces. Keep the ham aside.
5) In a blender, puree about 3/4th of the soup in small batches. Once the blending is done, add the meat and stir well.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Servings: 
4

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