Roxy15
New member
Navy Bean Soup:
2 lbs. Dry Navy Beans
Ham Bone, With Some Meat Still On It-(Or Ham Hocks)
2 Yellow Onions
6 Or 7 Celery Ribs
4 Or 5 Carrots
2 Or 3 Cloves Garlic
2 Bay Leaves
Salt, To Taste
Generous Amount Of Coarse Ground Black Pepper
Rinse the beans and put them in a large stock pot, along with the ham. Cover with water and bring to a boil. Cover and let them simmer on very low heat for a couple of hours, until the beans begin to get tender. Don’t stir because it’ll only break up the beans and turn them into mush.
Meanwhile, slice celery.
Slice the onion into thin rings and crush the garlic cloves.
Peel and slice the carrots.
Once the beans are beginning to soften, add the vegetables, bay leaves, salt to taste and a generous amount of coarse ground black pepper. Gently stir it all together and let it simmer for another 45 minutes to an hour.
Pull the ham off the bone and remove the bone.
Let it sit for a few minutes before serving.
2 lbs. Dry Navy Beans
Ham Bone, With Some Meat Still On It-(Or Ham Hocks)
2 Yellow Onions
6 Or 7 Celery Ribs
4 Or 5 Carrots
2 Or 3 Cloves Garlic
2 Bay Leaves
Salt, To Taste
Generous Amount Of Coarse Ground Black Pepper
Rinse the beans and put them in a large stock pot, along with the ham. Cover with water and bring to a boil. Cover and let them simmer on very low heat for a couple of hours, until the beans begin to get tender. Don’t stir because it’ll only break up the beans and turn them into mush.
Meanwhile, slice celery.
Slice the onion into thin rings and crush the garlic cloves.
Peel and slice the carrots.
Once the beans are beginning to soften, add the vegetables, bay leaves, salt to taste and a generous amount of coarse ground black pepper. Gently stir it all together and let it simmer for another 45 minutes to an hour.
Pull the ham off the bone and remove the bone.
Let it sit for a few minutes before serving.
Last edited by a moderator:
