Prep 24 hrs
Cook 4 hrs
A nice thick version on regular navy bean soup. I usually serve with hot cornbread and butter, maybe a few green onions on the side. You could use bacon instead of the ham hock.
- 1 1⁄2 cups dried navy beans
- 1 large ham hock
- 3 cloves garlic, minced
- 4 cups water
- 2 large onions, chopped
- 3 large potatoes, peeled and cubed
- 5 cups water
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- Sort, wash, and soak beans overnight.
- Drain beans.
- Add ham hock, garlic and 4 cups water.
- Bring to a boil, cover, reduce heat, and simmer for 3 hours.
- Add remaining ingredients.
- Cover and simmer for 30-40 minutes, stirring occasionally.
This was a very good and simple recipe to make. I used leftover ham instead of a hamhock and Baby Lima Beans(what I had on hand). I will definitly make this again.
This is a great soup! I used a small can of chopped ham because I had no ham hock and added more salt and pepper to taste, 1/4 tsp of poultry seasoning, a bay leaf, and a dash of dry mustard. It is a truly filling and tasty soup. I think next time I make it I will try using twice as many navy beans as they sorta got lost. Thanks for sharing!
This is fantastic winter eating! I wanted to make in my crockpot, so I put everything together in the pot and cooked on low for 8 hours. I did make some changes as follows: I used 1 lb of navy beans and a meaty ham bone instead of the ham hock. I used a smoky seasoned salt (Penzy's 4/S) instead of plain salt and I left out the additional 5 cups of water because crockpot cooking tends to make things too watery if you're not careful. I also added about 2 teaspoons chicken soup base (Penzy's) at the end to bring all the flavors together. I served with a dollop of sour cream and a sprinkling of cheddar cheese. I have been eating the leftovers for lunch the past several days, and I have to say it gets even better the next day! I love the addition of the potato. Thanks for your recipe!