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Another version of this famous soup but, this one can never be accused of being bland! It is as full of flavor as the senate is full of...well, never mind! :-)
- 1 lb dried navy beans (2 1/2 c.)
- 10 cups water, divided
- 1 small ham hock (or left over ham bone with meat attached)
- 1 bay leaf
- 1 teaspoon pepper
- 1 large onion, chopped
- 1⁄2 cup carrot, chopped
- 2 large celery ribs, finely chopped
- 1⁄4 cup parsley
- 2 garlic cloves
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon nutmeg (optional)
- Soak beans overnight in 6 cups of the water (or bring to boil; boil 2 minutes and let stand, covered, 1 hour).
- Add remaining 4 cups water, the ham hock, bay leaf and pepper. Bring to a boil. Reduce heat, cover; simmer 1 1/4 hours or until beans are almost tender.
- Stir in remaining ingredients, cover; cook 20 to 30 minutes more, until beans are tender.
- Discard bay leaf. Cut meat from bone and shred, then return the meat to the pot.
- *I often throw everything into the crockpot, after the first step, and let it simmer on high for 4 hours or on low 8 hours -- a good dinner to come home to! Just shred the meat and remove the bone and bay leaf before serving.
This was the best Bean Soup I have ever made. I halved the recipe. Replaced 1/4 cup of water with pan drippings from our Thanksgiving ham. I also added a little liquid smoke to the recipe.
Thank you for posting
It turned out perfectly; lovely for our chilly weather.