Recipe by Ravenseyes
This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.
Top Review by Tea Jenny
Hi Raven, I made this for Sunday dinner and you are right it certainly goes a long way, and not to pricey to make. I have looked at navy soup and thought it sounded good, we don't have that in Scotland. I was raised on soup, when we went to visit gran there was always soup on the go, a bit different from this (no garlic) but I really liked this, it was very tasty. I used a smoked ham hock, cooked slow all night for my stock and soaked my beans the day before in my slow cooker. It was delicious and some over for next day great! Thanks for a keeper.
- 1 smoked ham hock (ham bone)
- 1 lb navy beans (socked according to package directions)
- 1 1⁄2 cups onions (chopped)
- 1 1⁄2 cups carrots (chopped)
- 1 cup celery (chopped)
- 3 tablespoons garlic (minced)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cups ham (chopped)
- 2 bay leaves
- 1⁄4 cup chopped fresh parsley
- 5 sprigs fresh thyme
- 1 sazon con azafran seasoning
- 14 ounces diced tomatoes (optional)
Directions See How It's Made
- In large pot add 1 tsp of olive oil - bring to medium high heat and add onion, celery, garlic and carrots - cook till onions become clear. Add beans and allow to cook for 5 minutes stirring frequently.
- Add ham hock or bone and cover with water. Bring to a boil add salt, pepper, thyme and bay leaves. Cook till beans are tender. Approximately 2 - 3 hours.
- Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce and serve.