Recipe by bill mayes
I love navy bean soup. Heck I more than love it. Thats why I made 10 or 12 batches to come up with this recipe. On a cold day or night this will warm your heart body and mind. It may also cure the flu. Maybe.
Top Review by lauralie41
Bean soup is one of my favorites and this one was added to that. For us I did cut down on the salt, did not add the cayenne pepper, and added one more potato since I had smaller yukon golds. Will try this in the slow cooker next time. Made and reviewed for Pick A Chef - Fall 2012.
- 1 large ham bone
- 16 ounces dried navy beans (give or take)
- 2 onions, chopped (not sweet)
- 7 garlic cloves, chopped
- 1 potato, chopped (yukon gold if possible)
- 1 tablespoon dried basil
- 1 tablespoon garlic salt
- 2 teaspoons sea salt
- 2 teaspoons pepper (freshly ground)
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 tablespoon olive oil
- 2⁄3 cup white wine
Directions See How It's Made
- Soak beans for 8 hours or overnight.
- Fill up a round dutch oven with water, leaving enough room for beans.
- Add ham hock and boil for 15 minutes uncovered.
- Add dry seasonings, cover and simmer for another 15 minutes.
- Add beans and the rest of the ingredients and bring to a boil for 10 minutes. Cover and simmer for at least 4 hours.
- Every hour or so uncover and stir, I like to cook it till the beans start to break open. I hope you enjoy it.