Navy Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 cups dried navy beans
- 8 cups water
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 smoked ham hock
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon fresh parsley chopped
Instructions
- Rinse and sort the navy beans, then soak them in water overnight.
- Drain and rinse the beans again.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic, diced carrots, and diced celery, and cook for 5 minutes.
- Add the soaked beans, smoked ham hock, chicken broth, salt, pepper, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beans are tender.
- Remove the ham hock and bay leaf from the soup.
- Shred the ham from the hock and return it to the pot, discarding any bones and the bay leaf.
- Stir in fresh parsley and let the soup rest for 15 minutes before serving.
Notes
For best results, make sure to sort and rinse the beans thoroughly to remove any debris or stones. Adjust the seasoning to your taste, especially if the ham hock is particularly salty. If you desire a creamier texture, you can mash some of the beans against the side of the pot with a wooden spoon before serving.
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