Navy Bean Soup Recipe
Ingredients
| Navy beans | 1 pound | |
| Water | 8 Cup (16 tbs) | |
| Onion | 1 | |
| Bay leaves | 2 | |
| Thyme | 1/2 Tablespoon | |
| Nutmeg | 1/2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Lemon pepper | 1/2 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Ham hock | 1 |
Directions
MAKING
1) In water, soak the beans overnight. Strain the stones out but reserve the liquid.
2) In a slow cooker, combine together all the ingredients.
3) Cover the cooker and cook over low heat for about 8 to 10 hours.
4) Debone the meat and cut it neatly into bite-sized pieces. Keep the ham aside.
5) In a blender, puree about 3/4th of the soup in small batches. Once the blending is done, add the meat and stir well.
SERVING
6) Serve hot.
1) In water, soak the beans overnight. Strain the stones out but reserve the liquid.
2) In a slow cooker, combine together all the ingredients.
3) Cover the cooker and cook over low heat for about 8 to 10 hours.
4) Debone the meat and cut it neatly into bite-sized pieces. Keep the ham aside.
5) In a blender, puree about 3/4th of the soup in small batches. Once the blending is done, add the meat and stir well.
SERVING
6) Serve hot.
Chef
