Classic Navy Bean Soup
This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.
Yield
6 servingsPrep
2 hrsCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans, dried
|
* |
| 2 | quarts |
chicken broth
|
*
|
| 2 | tablespoons |
parsley leaves
freshly minced |
*
|
| 2 |
bay leaves
|
*
|
|
| ¼ | teaspoon |
black pepper
|
*
|
| 1 | medium |
onions
chopped |
*
|
| 1 | medium |
carrots
chopped |
*
|
| 1 |
celery
chopped |
*
|
|
| 6 | slices |
bacon
strips cooked and crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans, dried
|
* |
| 2 | quarts |
chicken broth
|
*
|
| 3E+1 | ml |
parsley leaves
freshly minced |
*
|
| 2 |
bay leaves
|
*
|
|
| 1.3 | ml |
black pepper
|
*
|
| 1 | medium |
onions
chopped |
*
|
| 1 | medium |
carrots
chopped |
*
|
| 1 |
celery
chopped |
*
|
|
| 6 | slices |
bacon
strips cooked and crumbled |
*
|
Directions
Place beans in a Dutch oven or soup kettle.
Add water to cover by 2 inches.
Bring to a boil and boil for 2 minutes.
Remove from heat and cover and let stand 1 hour.
Drain and rinse beans, discarding liquid.
In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.
Bring to a boil.
Reduce heat and cover and simmer for 1 hour.
Add the onion, carrot, and celery.
Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.
Stir in bacon.
Discard bay leaves before serving.
Read more: http://www.food.com/recipe/navy-bean-soup-343308#ixzz1UqhUJMfy
