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Senate navy bean soup

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Ingredients/Components

butter - 2 Tbsp
water - 4 qt
chopped onion - 1 c
bay leaf - 1 item
chopped parsley - 1 Tbsp
finely chopped celery - 1 c
clove garlic, mashed - 1 item
finely diced potatoes - 2 c
smoked ham hocks
navy beans, soaked 4 hours in water - 2 lb
salt and pepper to taste depends on ham hock - 1 item

How to make senate navy bean soup:

While beans soak, bring ham hocks to boil in 4 quarts water over high heat. Lower heat and simmer 2 to 3 hours. In large soup pot, saute onions in 2 tablespoons butter. Add celery and mashed garlic, stirring. Add potatoes and 2 cups water from ham hocks. Cover and cook 15 to 20 minutes. Add beans, ham hocks, bay leaf and all liquid from beans and ham. Cover and cook slowly until beans are tender, about 1 hour, adding water if needed. Remove hocks; cut meat from bones in bite size pieces and return to pot. Salt and pepper to taste. Remove bay leaf. Add parsley.

Recipe categories: Soups & stews, Pork, Ham.

Rating:

2.9

Average rating: 2.9, total votes: 7

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