Navy Bean Soup

Name: Navy Bean Soup
Ingredients: 2 1/4 cups dried navy beans (about 1 pound); 6 cups warm water; 1 small yellow onion, peeled; 3 whole cloves; 2/3 cup chopped celery; 3 thyme sprigs; 3 parsley sprigs; 3 smoked ham hocks (about 1 1/3 pounds); 1 bay leaf; 3 cups chopped kale; 2 cups (1/2-inch) cubed peeled Yukon gold potato; 1 1/2 cups chopped Vidalia or other sweet onion; 2/3 cup thinly sliced carrot; 1 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley

16 ingredients

6 steps

Ingredients

2 1/4 cups dried navy beans (about 1 pound)
6 cups warm water
1 small yellow onion, peeled
3 whole cloves
2/3 cup chopped celery
3 thyme sprigs
3 parsley sprigs
3 smoked ham hocks (about 1 1/3 pounds)
1 bay leaf
3 cups chopped kale
2 cups (1/2-inch) cubed peeled Yukon gold potato
1 1/2 cups chopped Vidalia or other sweet onion
2/3 cup thinly sliced carrot
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions

1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; rinse and drain.
2

Return beans to pan; cover with 6 cups warm water. Stud whole onion with cloves; place in pan. Add celery, thyme, parsley sprigs, ham hocks, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
3

Discard onion, thyme, parsley sprigs, and bay leaf. Remove ham hocks from pan; cool slightly. Remove meat from bones; finely chop to yield 1/3 cup meat. Discard bones, skin, and fat. Add meat, kale, potato, chopped onion, carrot, salt, and pepper to pan; stir well. Cover and simmer 30 minutes or until beans and vegetables are tender. Stir in parsley.
4

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