Navy Bean Soup

Name: Navy Bean Soup
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 8 servings Butter for garnish; 1 medium carrot, coarsely chopped; 2 sprigs fresh thyme or rosemary; 1 clove garlic, coarsely chopped; 8 servings Kosher salt and freshly ground black pepper; 454 grams navy beans, picked over, rinsed and drained; 1 medium onion, coarsely chopped; 10 sprigs parsley; 2 larges smoked ham hocks, about 1 1/2 pounds; 2 liters cold water

Navy Bean Soup is a gluten free main course. One portion of this dish contains about 14g of protein, 12g of fat, and a total of 232 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up navy beans, butter, parsley, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.

Ingredients you will need

Bay Leaves

Parsley

Thyme

Equipment you will use

Kitchen Twine

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1 1/2 hours.

Ingredients you will need

Garlic

Onion

Beans

Water

Soup

Equipment you will use

Dutch Oven

Turn off the heat and remove the hocks. Cool slightly.

Remove the meat from the hocks, discarding the bones, fat, and skin.

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Meat

Cut the meat into small cubes.

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Meat

Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup.

Ingredients you will need

Beans

Meat

Soup

Equipment you will use

Blender