Bean Soup

Name: Bean Soup
Ingredients: 1 lb. dry navy beans; 10 c. water, divided; 1 small (6 oz.) ham hock; 1 bay leaf; 1 tsp. pepper; 1 large onion, chopped; 2 large ribs celery, chopped fine; 1/4 c. parsley; 2 cloves garlic, minced; 1 tsp. salt; 1 tsp. oregano; 1 tsp. basil; 1/2 tsp. nutmeg

13 ingredients

5 steps

Ingredients

1 lb. dry navy beans
10 c. water, divided
1 small (6 oz.) ham hock
1 bay leaf
1 tsp. pepper
1 large onion, chopped
2 large ribs celery, chopped fine
1/4 c. parsley
2 cloves garlic, minced
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. nutmeg

Directions

1

In large saucepan or Dutch oven, soak beans overnight in 6 cups of water (or bring to boil 2 minutes and let stand covered 1 hour). Add remaining 4 cups of water, the ham hock, bay leaf and pepper. Bring to a boil.
2

Reduce heat, cover and simmer 1 1/2 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.
5

Cut meat from bones and return to soup.