Navy Bean and Ham Soup

• Gluten free

• Meat

  • 6 Bacon strips
  • 1 cup Ham, cooked
  • 2 Ham hocks or 1 ham bone, large smoked

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 1 Celery, rib
  • 1 Garlic clove
  • 1 lb Navy beans or 4 cans navy beans, dried
  • 1 Onion, medium
  • 2 tbsp Parsley, fresh
  • 1 tsp Rosemary, dried
  • 1 tsp Thyme, dried

• Canned Goods

  • 1 1/2 qt Chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted

Found on inasouthernkitchen.com

Description

Directions

• In large Dutch oven, melt butter over medium-high heat. Add onions, carrot, and celery and saute for five minutes. Add garlic and saute for thirty seconds.
• Add 1 and 1/2 quarts chicken stock, beans, ham hocks, parsley, thyme, rosemary, bay leaves, and diced ham. Add a little freshly ground black pepper.
• Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours. You may need to add additional stock.
• Remove ham hocks or ham bone and allow to cool enough to handle, then cut the meat off the bones and add to the pot along with the cup of diced ham. Discard the bones.
• If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.
• Taste and season accordingly with salt and pepper. The ham is usually salty so I dont add much salt until I taste the soup. Serve with crumbled bacon on top.

Nutrition