This navy bean and ham soup uses smoked ham hocks and fresh herbs to add hearty flavor to this satisfying soup
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 50 mins
Ingredients
Instructions
Place navy beans into a large pot and cover with several inches of cold water. Bring to a boil
reduce heat to low
and simmer for 5 minutes. Remove pot from heat
cover
and let stand for 1 hour; drain and rinse beans.
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Use a small piece of kitchen twine to tie parsley
thyme sprigs
and bay leaf into a small bundle. Place soaked beans
herb bundle
ham hocks
carrot
onion
and garlic into a large soup pot or Dutch oven; add 8 cups cold water. Bring to a boil
reduce heat to low
and simmer until beans and ham hocks are tender
about 1 1/2 hours.
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Turn off heat; remove ham hocks and let cool. When they are cool enough to handle
remove meat from the bones; discard bones
fat
and skin. Chop ham into small cubes. Remove and discard herb bundle.
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Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup; add ham and bring back to a simmer over medium heat. Season with salt and black pepper.
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