KitchenMagician's Recipe

PORK - NAVY BEAN SOUP

Category: Broth Soups

Makes 6 servings.

1 lb. navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
1 1/2 lb. smoked ham hocks
1 onion, chopped
1 clove garlic, coarsely chopped
8 c. cold water
1 carrot, coarsely chopped
Kosher salt and black pepper

Place 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 set aside.
Tie parsley, thyme, and bay leaf together with kitchen twine.
In a large soup pot or Dutch oven combine beans, herb bundle, ham hocks, onions, and garlic with water.
Bring to a boil, cover, and adjust the heat so soup cooks at a gentle simmer.
Cook until beans and hock are completely tender, about 1 1/2 hours.
Turn off heat and remove ham hocks; cool slightly and remove the meat from hocks, discarding the bones, fat, and skin; cut meat into small cubes.
Remove herb bundle and discard.
Puree about 3 cups of the beans with some of the liquid in a blender; stir into the soup with diced meat.
Heat through and season to taste with salt and pepper.