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Navy Bean Soup by Amber Brache serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Navy Bean Soup

Ingredients:

1 lb

dry navy beans

2 qrts

water

1 1/2 lbs

smoked ham hocks

1 cup

chopped onion

1/4 cup

chopped fresh parsley

1 1/2 tsp

salt

1 tsp

dried basil

1/2 tsp

dried oregano

1/2 tsp

pepper

1/4 tsp

ground nutmeg

bay leaf

2 cups

thinly sliced carrots

1 cup

chopped celery

3/4 cup

instant mashed potato flakes

Directions:

1. 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.
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Categories:

Main Dishes