Prep 20 mins
Cook 8 hrs
I got this out of the local paper to use the ham bone from New Years along with a few substitutions and revisions to come up with a very tasty bean soup.
- 2 lbs dried navy beans, rinsed
- 1 meaty ham bone
- 2 1⁄2 quarts water
- 1 tablespoon butter
- 1 small onion, chopped
- 1⁄2 stalk celery, sliced thin
- 1 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 2 bay leaves
- 1 teaspoon minced garlic
- 3⁄4 cup ketchup
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons rice wine vinegar
- Cooking time does not include soaking beans.
- Soak beans overnight.
- Rinse and drain beans. In a large pot, combine beans, ham, and water.
- Melt butter in a medium skillet. Add onion and celery and saute until light brown.
- Stir onions into soup, add remaining ingredients.
- Cover and bring to a boil; reduce heat and simmer, partially covered, all day, or until beans are tender.
- Stir occasionally and add water as necessary.
- Remove ham hock (or bone) and bay leaves; when cool enough to handle remove and discard bay leaves, skin, bone and fat.
- Cut meat into small pieces and return to soup.
- Stir, mashing some of the beans with the back of the spoon to thicken soup.