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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Another version of the famous soup. Prep time does not include time to prepare beans before cooking, so allow time for that. Ingredients:
1 lb dry navy beans, rinsed and picked over |
10 cups water, divided |
1 (6 ounce) ham hocks |
1 bay leaf |
1 teaspoon pepper (to taste) |
1 large onion, chopped |
2 large celery ribs, chopped fine |
1/4 cup chopped fresh parsley |
2 cloves garlic, minced |
1 teaspoon salt (to taste) |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon ground nutmeg |
Directions:
1. In a large pot or Dutch oven, soak beans overnight in 6 cups of water (or bring to a boil, boil 3 minutes, remove from heat, and let stand, covered, for 1 hour).
2. Add remaining 4 cups of water, the ham hock, bay leaf, and pepper; bring to a boil.
3. Reduce heat, cover and simmer for 1 1/4 hours or until beans are almost tender.
4. Stir in remaining ingredients; cover; cook 20-30 minutes more or until beans are tender.
5. Discard bay leaf before serving soup.
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