Navy Bean Soup Tuesday, December 17, 2013


1 pound dry navy beans
1 very small bunch fresh parsley, 6-8 sprigs
1 sprig fresh thyme
1 small sprig fresh rosemary
1 bay leaf
about 1 1/2 pounds ham hock
1 medium onion, chopped
1 clove garlic, chopped
8 cups of cold water
2 carrots, peeled and chopped
Kosher salt and freshly ground black pepper


In a large saucepan or Dutch oven, place the beans and enough water to cover by an inch or two. Bring to a boil, remove from the heat and allow to sit for about an hour. Make a bundle of the herbs, add to the pot, and return pot to a simmer. Add ham hocks, onion and garlic and cook until beans are tender, about 1 1/2 hours. Remove the ham hocks from the pot, and allow to cool until comfortable to handle. Pull all the meat from the bones, discarding fat, skin and bones. Dice meat and return to the pot. Remove and discard the herbs. Depending on how you like the consistency, puree any or all (or none) or the soup in a blender until smooth. You can skip this step entirely, or start by pureeing two cups and checking how you like the consistency. If you’d like a thicker, smoother soup, puree more. Or don’t do any – it’s your soup, do what you like best!


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