Navy Bean Soup

Old Fashion Bean Soup. This is one of the first soups I learned to make. It's a little updated, I didn't have access to fresh herbs, back then!
Navy Bean Soup
Navy Bean Soup

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

140

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound navy beans, picked over, rinsed and drained

  • 10

    sprigs parsley

  • 2

    sprigs fresh thyme or rosemary

  • 1

    bay leaf

  • 2

    large smoked ham hocks, about 1 1/2 pounds

  • 1

    medium onion, coarsely chopped

  • 1

    clove garlic, coarsely chopped

  • 8

    cups of cold water

  • 1

    medium carrot, coarsely chopped

  • Kosher salt and freshly ground black pepper

Directions

Soak beans over nigt or 8 hours OR Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine. In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, carrots and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock 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 bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard. Serve or puree before serving

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