- 1 pound dried navy beans
- 12 cups water, divided
- 2 1/2 pounds smoked ham hocks
- 1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
- 1 cup chopped onion
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 3 bay leaves
- 2 1/2 cups thinly sliced carrots
- 1 cup chopped celery
- 3/4 cup mashed potato flakes
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
03/27/2018
recipepes.com
Navy Bean and Ham Hock Soup, recipe
PT15M
PT1H
5
455 calories
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