Navy Bean and Ham Soup

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READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large pot, bring water, beans, ham hocks, onion, carrot, garlic, thyme and bay leaf to a boil over medium heat.
  • Reduce heat and simmer until beans are tender, about 90 minutes. Discard bay leaf and thyme sprigs.
  • Remove ham hocks from soup and let cool slightly. Pick meat from the bones and shred into bite sized pieces. Discard bones, fat and skin.
  • Return meat to soup and heat through. Serve garnished with parsley.
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