Navy Bean Soup
Servings: 8
From Food Network Kitchens. For a smoother soup, puree all the beans.
Ingredients
- 1 lb Navy beans, picked over, rinsed and drained
- 10 sprig Parsley
- 2 sprig Thyme, fresh, or rosemary
- 1 Bay leaf
- 2 Ham hock, large smoked, about 1 1/2 pounds
- 1 Onion, medium, coarsely chopped
- 1 clove Garlic, coarsely chopped
- 8 cup Water, cold
- 1 Carrot, medium, coarsely chopped
- Kosher salt
- Black pepper, freshly ground
- Butter, for garnish
Directions
- Cover the beans with cold water by about 2 inches in a large saucepan, bring to a boil and simmer 5 minutes. Cover off the heat and let sit 1 hour. Drain. Tie the parsley, thyme and bay leaf with twine.
- Combine the beans, herb bundle, hocks, onion, garlic and water (the carrot goes in here too) in a large soup pot. Bring to a boil, cover and simmer gently until the beans and hocks are completely tender, about 1 1/2 hours.
- Remove the hocks and cool slightly. Cube the meat, discarding bones, fat and skin. Discard the herb bundle.
- Puree about 3 cups of the beans with some liquid and stir back in with the meat. Heat through and season.
- Serve in heated bowls with a small pat of butter on top.