Ham hock and navy bean
soup with onion, garlic, potatoes and carrots.
Ham
and Bean Soup
1 pound dry navy beans
10 cups water
1 1/2 pounds ham hocks
1 onion, sliced
1 garlic clove, crushed
1 1/2 cups diced potatoes
1 cup diced carrot
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Soak dry white beans for 1 hour; drain
and rinse.
- In a kettle, combine the beans with water,
ham hocks, sliced onion, and crushed garlic clove.
- Cover and simmer for 1 1/2 hours. Add
diced potatoes and diced carrots; simmer for 1 hour.
- Remove the hamhock; cool, and return the
meat to the kettle. Season with salt and pepper. Heat through.
Makes 10 servings.
