Navy Bean Soup
This is an easy recipe. Very tasty.
Ingredients
- 2 cups dried navy beans
- 8 cups water (or 4 cups water, 4 cups chicken broth)
- 1 ham hock
- 1 cup diced carrots
- 1/2 stalk celery, diced
- 1 cup diced onion
- 1 garlic clove, minced
- 1 tsp mustard powder
- 1 bay leaf
- 2 cups chopped ham
- 1/2 tsp white pepper
- 1/4 tsp dried thyme
- 1/2 tsp dried parsley
Directions
Rinse and sort beans. Put all ingredients except chopped ham into large pot. Boil then immediately simmer until beans are tender, about an hour. Take out ham hock and put in chopped ham. Simmer another 1/2 hour. Remove bay leaf.
Notes
Putting finished soup overnight in refrigerator will cause fat to coagulate
on top. Also thickens up and tastes better.
