Roxy15 Posted November 9, 2013 Share Posted November 9, 2013 Navy Bean Soup: 2 lbs. Dry Navy Beans Ham Bone, With Some Meat Still On It-(Or Ham Hocks) 2 Yellow Onions 6 Or 7 Celery Ribs 4 Or 5 Carrots 2 Or 3 Cloves Garlic 2 Bay Leaves Salt, To Taste Generous Amount Of Coarse Ground Black Pepper Rinse the beans and put them in a large stock pot, along with the ham. Cover with water and bring to a boil. Cover and let them simmer on very low heat for a couple of hours, until the beans begin to get tender. Don’t stir because it’ll only break up the beans and turn them into mush. Meanwhile, slice celery. Slice the onion into thin rings and crush the garlic cloves. Peel and slice the carrots. Once the beans are beginning to soften, add the vegetables, bay leaves, salt to taste and a generous amount of coarse ground black pepper. Gently stir it all together and let it simmer for another 45 minutes to an hour. Pull the ham off the bone and remove the bone. Let it sit for a few minutes before serving. Quote Link to comment
RedRedJarvisRedwine Posted January 28, 2014 Share Posted January 28, 2014 Giving this a whirl. Smells great so far. Quote Link to comment
Roxy15 Posted January 29, 2014 Author Share Posted January 29, 2014 I hope you liked the soup. 1 Quote Link to comment
RedRedJarvisRedwine Posted January 31, 2014 Share Posted January 31, 2014 Soup was great! +1 to you! Had it two nights in a row. Quote Link to comment
Roxy15 Posted January 31, 2014 Author Share Posted January 31, 2014 Thank you so much for letting me know and I am so glad you liked it:) Quote Link to comment
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