Navy Bean Soup

By Roger829

Ingredients

• 1 (16-ounce) package navy beans
• 1 (16-ounce) can tomatoes diced
• 1 (16-ounce) package bacon
• 1 onion diced
• 2 stalks celery diced
• 1 bay leaf
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 ham hocks
• 2 (48-fluid ounce) cans chicken broth
• 1 package chopped ham

Details

Servings 8

Preparation

Step 1

Cook bacon. In same skillet cook onions, and celery in a little bacon grease until tender.
In soup kettle add, onion celery, ham hock, chicken broth,
salt and pepper, bay leaf, and ground cloves.
Bring to a boil.
Reduce heat; cover and simmer until beans are tender, about 1-½ hours.
When beans are tender stir in tomatoes with their liquid breaking up tomatoes in small pieces.
Remove ham hock and let stand until cool enough to handle.
Remove meat from bone; discard bone.
Cut meat into bite-size pieces; set aside.
Return ham to soup and heat through.
Cooked covered 30 minutes longer, or until beans are very tender and soup has thickened.
Stir soup occasionally.
Discard bay leaf.

Yield: 8 servings (or 10 cups).