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Category: Broth Soups
Prep Time: Cook Time: Total Time:
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.
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PORK - NAVY BEAN SOUP
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Category: Broth Soups
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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