This is a hearty, simple navy bean soup made with ham bone or hocks and navy beans, along with chopped vegetables.
I like to serve this great tasting bean soup with cornbread or corn sticks, but biscuits or crusty rolls would be wonderful as well.
- 1 pound dried navy beans
- 2 quarts boiling water
- 2 large ham hocks or a meaty ham bone
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- chopped ham or ham from the meaty bone
- salt and pepper to taste (I add a little seasoned salt along with regular)
Wash the navy beans and pick over for small stones and malformed beans. Pour the beans into a large bowl or pot and add 2 quarts of boiling water. Let beans soak for a 2 to 4 hours.*
Add chopped onions and celery to the pot.
Add enough water to make about 1 gallon. Add the ham meat back to the pot. Taste the broth and add salt and pepper, as needed. Cook about 30 minutes to 1 hour longer.
Makes about 10 to 12 servings.
*If you prefer to soak your beans overnight, there's no need to boil the water first. Just put them in a bowl with 2 quarts of water and leave at room temperature for 8 to 12 hours. Or, for another quick method, put the beans in a large pot, cover with the 2 quarts of water, and bring to a boil. Boil for 3 minutes. Remove from the heat and let them soak in the hot water for 2 to 4 hours.
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