Navy Bean Soup With Ham
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
57
Spice
57
Sweetness
61
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 sprigs
Thyme (chopped fresh)1
Bay Leaf1 clove
Garlic (coarsely chopped)8 cups
Water (cold)1 pinch
Kosher SaltDirections:
1
Place navy beans into a large pot and cover with cold water by 2 inches
2
Bring to a boil, reduce heat to low, and simmer for 5 minutes
3
Remove pot from heat, cover, and let stand for 1 hour
4
Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle
5
Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven
6
Pour 8 cups cold water over ingredients
7
Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours
8
Turn off heat; remove ham hocks and let cool
9
When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin
10
Chop ham into small cubes
11
Remove and discard herb bundle
12
Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans
13
Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat
14
Season with kosher salt and black pepper to taste
15
Drain beans