Herbed Senate Navy Bean Soup
This century old recipe needed a little boost of flavor. Instead of adding a lot of salt, I opted for some herbs!
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Ingredients
- 1 pound navy beans, soaked overnight in 3 qts of water, drained before using
- 2-3 quarts water
- 1.5-2 pounds ham hock
- 2 Bay Leaves
- 1 c mashed potatoes--(about 8 oz Russet)
- 2 T butter
- 1-1/2 to1-3/4 c onion, finely diced
- 2 t minced garlic cloves
- 1 c diced celery(3-4 stalks)
- 1 c carrots, peeled, quartered lengthwise, sliced
- 1-1/2 t salt
- 1/2 t freshly ground black pepper
- 1/4 c parsley leaves, finely chopped.....or 1 heaping tablespoon of dried, finely chopped
- 1 T fresh thyme leaves..or 1 heaping teaspoon of dried, finely chopped
- 1 T fresh rosemary, finely chopped..or 1 heaping teaspoon of dried, finely chopped
Instructions
Navy Beans:
- Soak Navy Beans in 3 quarts of water overnight or at least hours before making soup.
- Drain, rinse and place back into large pot or Dutch Oven.
Soup:
- In a Dutch Oven or large soup pot, add the soaked beans with 2-3 quarts of water. I used 3 in this recipe.
- Place the smoked ham hock along with the 2 bay leaves in the pot of beans and water.
- Bring to a boil, then reduce heat to simmer. Cover and continue to simmer about 2 hours, stirring every 30 minutes.
- Remove ham hock. Once cooled enough to handle, remove the meat then chop it up. Discard what remains.
- Stir in the mashed potatoes and chopped ham.
- To a saucepan add the prepped vegetables with the butter and saute until they are soft and translucent, about 5-7 minutes. Add to the soup.
- Add the salt, pepper and chopped herbs.
- Bring soup back to a boil, then reduce heat; simmer for an additional hour.
- Remove bay leaves then ladle it up!