Easy Bean Soup

Name: Easy Bean Soup
Ingredients: 1 lb. dry navy beans; 1 1/2 lb. ham hocks; 1 c. chopped onion; 2 garlic cloves, minced; 1/4 c. chopped parsley; 1 1/2 tsp. salt; 1 tsp. basil leaves; 1/2 tsp. pepper; 1/2 tsp. nutmeg; 1/2 tsp. oregano leaves; 1 bay leaf; 2 c. thinly sliced carrots; 1 c. chopped celery; 3/4 c. Hungry Jack mashed potato flakes

14 ingredients

13 steps

Ingredients

1 lb. dry navy beans
1 1/2 lb. ham hocks
1 c. chopped onion
2 garlic cloves, minced
1/4 c. chopped parsley
1 1/2 tsp. salt
1 tsp. basil leaves
1/2 tsp. pepper
1/2 tsp. nutmeg
1/2 tsp. oregano leaves
1 bay leaf
2 c. thinly sliced carrots
1 c. chopped celery
3/4 c. Hungry Jack mashed potato flakes

Directions

1

Place beans in 4-quart Dutch oven.
2

Cover with 6 to 8 cups water.
3

Heat to boiling; simmer for 2 minutes.
4

Remove from heat. Cover; let stand for 1 hour.
5

Drain.
6

Add 2 quarts water, ham hocks, onion, garlic, parsley, salt, basil, pepper, nutmeg, oregano and bay leaf.
7

Heat to boiling.
8

Reduce heat and simmer for 1 1/2 hours, or until beans are tender.
9

Add carrots, celery and potato flakes; mix well.
10

Simmer for 20 to 30 minutes, or until carrots and celery are tender.
11

Remove ham; cut meat from bone.
12

Return meat to soup; heat and serve.
13

Makes 8 servings.