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Ingredients
- 1 lb. Navy Beans
- 10 sprigs parsley
- 2 sprigs fresh thyme or rosemary
- (OR 1/4 t.thyme & 1/8 t. rosemary)
- 1 bay leaf
- 2 large ham hocks about 1 1/2 lbs
- 1 medium onion, coarsley chopped
- 2 cloves chopped garlic
- 1 medium carrot, chopped
- 4 c. broth
- 4 c. water
- 1 16 oz. can tomatoes
- Kosher salt & pepper to taste
- Butter for garnish
Details
Servings 8
Preparation time 15mins
Cooking time 17mins
Preparation
Step 1
Place the beans in a large saucepan and cover with cold water by abot 2 inches. Bring to biol and lower heat to a simmer. Cook for 5 minutes, remove from heat, cover and let sit 1 hour. Drain and reserve. Tie the parsley, thyme & bay leaf with kitchen twine. (if you have used fresh).
In a large soup pot, combine beans, herbs, hocks, onions, and garlic with the water/stock. bring to boil, cover, adjust heat to a simmer. Cook until the beans & hocks are completely tender, about 1 1/2 hours.
Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the fat and skin. Remove the herb bundle (if you used fresh).
Puree about 3 cups of the beans with some of the liquid with an emulsion blender.
Stir the puree and diced meat into the soup.
Pour soup into bowls and adjust salt & pepper if neded.
Sprinkle with alittle fresh parsley and add a small pat of butter on top of each soup and serve.
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