Simply the Best Ham & Navy Bean Soup

Submitted by Chef #455078

"A combination of different recipes. I couldn't find any one recipe that tasted the way I like bean soup. Try it you will like it."

 

• Ready In: 23mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 1 lb navy beans
• 7 cups chicken broth
• 8 ounces tomato sauce
• 2 ham hocks
• 1 cup ham, chunks
• 1 onion, diced
• 1 -2 carrot, diced
• 1 -2 stalk celery, diced
• 2 bay leaves
• 1⁄2 teaspoon celery salt
• 1 teaspoon garlic powder
• 8 -12 peppercorns, in a teaball stainer
• 2 teaspoons apple cider vinegar

directions

1. Rinse and sort out navy beans.
2. In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
3. Next day: Do not drain off broth.
4. Add 2 more cups of chicken broth.
5. Add remaining ingredients .
6. Cook on high 3 to 4 hours until ham hocks become tender.
7. Remove meat from hocks and cut into small pieces,return to mixture.
8. Continue cooking on low for another 6 to 8 hours.
9. You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.

Reviews

[Buckfan69]

I chose to make this because of its many hearty ingredients. I have always used chicken stock for my bean soup base so I knew it was going to be good. I never had ham hocks but used a large quantity of ham pieces and chunks with the addition of 3 Johnsonville Jalapeño and Cheddar smoked pork sausage links. And it tasted incredible! I wish you could taste it as well and you will if you make this.

 

[ShanH]

Really delicious! I loved the tomato sauce touch! I made exactly as directed and LOVED IT!

 

[rfcarpenter_12532892]

Wonderful Recipe.... Rich and hearty with plenty of flavor. I copied the recipe EXACTLY the first couple of times and the replaced the HAM with Smoked Jalapeno Sausage (1 full link... about a pound).... I also threw in fresh garlic (4 toes).... Served with fresh cornbread in a bowl with fresh chopped onions and a hearty pat of BUTTER............. Awesome!.... It won't last long!!!

 

[Susan K.]

Awesome recipe. I also changed it up a bit by using a can of petite cut no salt tomatoes and 1 packet of Sazon Goys con cilantro y tomato. I soaked my beans overnite in water, drained then covered them with low salt chicken broth (2 cartons).

 

[Ms. Boop]

Great recipe. I did make a few changes. I added a few dashes of liquid smoke, eliminated the celery salt since it already had fresh celery, and added a packet of seasoning (Sa-son Accent), and instead of tomato sauce, I used a can of diced tomatoes. I soaked the beans in the crock pot overnight (as directed) and after four hours of cooking in the crock pot, I removed the soup and put it in a large pan to finish cooking because I didn't have enough time to leave it to cook for several more hours. (I did take the ham hocks out and added some meat the the crock pot and also some diced ham I had on hand). It turned out very good, with lots of flavor!