Popular Recipes: Navy Bean and Ham Hock Soup

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Navy Bean and Ham Hock Soup

"Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!"

Ingredients :

• 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

Instructions :

Prep : 25M	Cook : 12M	Ready in : 7H40M

• 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.

Notes :

• Substitute hickory ham bones with some meat for the ham hocks if desired.

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