Prep 20 mins
Cook 2 hrs
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! :-)
- 453.59 g dried navy beans (2 1/2 c.)
- 2365.9 ml water, divided
- 1 small ham hock (or left over ham bone with meat attached)
- 1 bay leaf
- 4.92 ml pepper
- 1 large onion, chopped
- 118.29 ml carrot, chopped
- 2 large celery ribs, finely chopped
- 59.14 ml parsley
- 2 garlic cloves
- 4.92 ml salt
- 4.92 ml oregano
- 4.92 ml basil
- 2.46 ml 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.