Navy Bean and Smoky hocks soup

By JoyT

my version of Navy bean soup and ham. If the hocks don't give you enough meat, add a small chopped ham steak to the soup.

Ingredients

• 1 lb Navy Beans- (soaked overnight)
• 2 Smoked pork hocks(or a meaty ham bone)
• 4 cups water
• 2 cups Chicken Stock
• 1 large sweet Onion chopped
• 3 Ribs celery, thinly sliced
• 3 Carrots, peeled and thinly sliced
• 1 14.5oz can of Fire Roasted Diced Tomatoes
• 1/2 tsp. dried thyme
• 1 tsp sea salt
• 1/4 tsp Pepper
• 1 tbl. dried parsley

Details

Servings 6

Preparation

Step 1

1. Coat slow-cooker bowl with nonstick cooking spray.
2. Drain beans and add to slow cooker bowl. Stir in 4 cups water, 2 cups of Chicken stock, ham, onion, celery, carrots, tomatoes and thyme. Cover and cook on LOW for 10 hours.
3. Remove 2 cups of the soup, puree and return to slow cooker. Add salt, pepper & parsley and stir.