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Ingredients
- 1/2 pounds) dried navy beans 1 can (14
- 1/2 ounces) diced tomatoes, undrained 1 large onion, chopped 1 meaty ham hock or 1 cup diced cooked ham 2 cups chicken broth 2
- 1/2 cups water Salt and pepper to taste Minced fresh parsley
Details
Servings 2
Adapted from keyingredient.com
Preparation
Step 1
Directions
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley.
Yield: 10 servings (2-1/2 quarts).
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley.
Yield: 10 servings (2-1/2 quarts).
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