White Navy Bean Soup With Ham Hocks

Recipe by Jason Sandeman
READY IN: 10hrs 10mins
YIELD: 4 liters




  • Pick through beans to make sure there are no stones. Nothing sucks like breaking your teeth on a stone when it should be a bean!
  • Place the beans in the crock pot; cover with water.
  • Set on high cooking and cook for an hour.
  • Now, some of you will argue that we should or should not season the beans because of the skins. Well, it is a moot point here as we are adding something salty to it anyway. Moving right along.
  • Ham hocks go inches If you cannot find ham hocks, don’t worry. The recipe will be fine. Just throw in a ham bone. No ham bone? You’re killing me here! You could just use a couple slices of ham.
  • Add your bay leaf to the crock pot. Don’t worry – it will float. No panic. Really!
  • Hack up the onion, a small dice is fine, toss it into te crock pot.
  • Mince the garlic, again – you guesed it – into the crockpot. Are you with me so far?.
  • Hack the potatoes into a medium dice, toss them into the crock pot. You will be needing them to give your soup some body – that stick-to-your-ribs quality. Besides, they are in season.
  • Set all of that onto 10 hour on low cooking.
  • Just before serving, remove the meat and bay leaf from the soup. Once the meat is cold enough to handle, shred it up!
  • Puree up half of the soup with a hand blender. Do it right in the crockpot! Why waste or clean another vessel. If you have dishwashers, then don’t worry about it. If you don’t – you get the idea.
  • Put the meat back into the soup.
  • Now is the time to adjust for seasoning. We start off with the lemon juice, then we adjust the salt and pepper in stages.
  • Taste a spoon full, think about the saltiness or the pepperiness. *I am sure that should be a word!*.
  • Once the soup is where you would like it to be, ladle it up and serve it with that local artisan bread.
  • Props to you! You just cooked something easy for Winter.