• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Bill's Navy Bean Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 c Navy beans
  • 2 Celery stalks
  • 2 Carrots
  • 1/2 Onion
  • 2 Ham hocks
  • : salt
  • 1/8 ts Black pepper
  • 3 tb Margarine
  • 3 tb All-purpose flour


1. Pick over the dried beans and discard any debris. Wash and drain. Put
beans in a large pot and cover with water. Let stand 8 hours or overnight.
2. The next day, chop celery, carrots and onions into 1/4-inch pieces.
(This is easier with a food processor.) Drain beans. Add vegetables, 5 cups
water, ham hocks or ham bone, and pepper to taste. Add salt if you wish.
Bring to a simmer and cook over low heat for 3 hours or until beans are
tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a
blender along with the margarine and flour; puree. Pour this puree back in
pan. Puree more of the soup if you prefer a smoother texture. Add the
chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup
is slightly thickened. Yield: 6-8 large servings. This soup is especially
good when sprinkled with a few drops of hot pepper sauce just before
serving. Recipe By
: Jo Anne Merrill

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