Navy Bean Soup Recipe
Ingredients
| Navy beans | 1 pound | |
| Water | 2 Quart | |
| Ham hocks | 1/2 Pound, smoked | |
| Onion | 1 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Carrots | 2 Cup (16 tbs), thinly sliced | |
| Celery | 1 Cup (16 tbs), chopped | |
| 3/4 cup mashed potato flakes | ||
Directions
Place beans and enough water to cover in a Dutch oven or soup kettle.
Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour.
Drain beans and discard liquid.
Return beans to kettle; add water, ham hocks, onion, parsley and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add carrots, celery and potato flakes; mix well.
Cover and simmer for 30 minutes or until vegetables are tender.
Remove bay leaf.
Remove ham hocks; allow to cool.
Remove meat from bones and cut into bite-size pieces.
Discard bones.
Return meat to kettle; heat through.
Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour.
Drain beans and discard liquid.
Return beans to kettle; add water, ham hocks, onion, parsley and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add carrots, celery and potato flakes; mix well.
Cover and simmer for 30 minutes or until vegetables are tender.
Remove bay leaf.
Remove ham hocks; allow to cool.
Remove meat from bones and cut into bite-size pieces.
Discard bones.
Return meat to kettle; heat through.
Chef
