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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Another version of this famous soup but, this one can never be accused of being bland! It is as full of flavor as the senate is full of...well, never mind! :-) Ingredients:
1 lb dried navy beans (2 1/2 c.) |
10 cups water, divided |
1 small ham hock (or left over ham bone with meat attached) |
1 bay leaf |
1 teaspoon pepper |
1 large onion, chopped |
1/2 cup carrot, chopped |
2 large celery ribs, finely chopped |
1/4 cup parsley |
2 garlic cloves |
1 teaspoon salt |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon nutmeg (optional) |
Directions:
1. Soak beans overnight in 6 cups of the water (or bring to boil; boil 2 minutes and let stand, covered, 1 hour).
2. Add remaining 4 cups water, the ham hock, bay leaf and pepper. Bring to a boil. Reduce heat, cover; simmer 1 1/4 hours or until beans are almost tender.
3. Stir in remaining ingredients, cover; cook 20 to 30 minutes more, until beans are tender.
4. Discard bay leaf. Cut meat from bone and shred, then return the meat to the pot.
5. *I often throw everything into the crockpot, after the first step, and let it simmer on high for 4 hours or on low 8 hours - a good dinner to come home to! Just shred the meat and remove the bone and bay leaf before serving.
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