U. S. Senate Navy Bean Soup

By JAmero4702

Ingredients

• 2 onions, chopped fine
• 2 garlic cloves, minced
• 2 Tbs vegetable oil
• 2 tsp minced fresh thyme or 1/2 tsp dried thyme
• 7 cups water
• 1 lb. (2 1/2 cups) dried navy beans, picked over and rinsed
• 1 (12oz) smoked ham hock, rinsed
• 8 oz ham steak, rind removed, quartered
• 3 carrots, peeled and sliced 1/2 inch thick
• 2 bay leaves
• 1 tsp red wine vinegar, plus extra for seasoning
• Salt and Pepper

Preparation

Step 1

1. Micro-wave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in water, beans, ham hock, ham steak, carrots, and bay leaves. Cover and cook until beans are tender, 8 to 10 hours on high.

2. Transfer ham hock and ham steak to cutting board, let cool slightly, then shred onto bite-sized pieces using two forks; discard fat, skin, and bones. Discard bay leaves.

3. Stir ham into soup and let sit heated through, about 5 minutes. Stir in vinegar and season with salt and pepper, and extra vinegar to taste. Serve.