White Bean Soup
A simple comfort food, navy bean soup with ham hocks. Serve with hot, homemade Buttermilk Biscuits slathered with butter—and, don't forget to put the honey on the table.
1 pound dry white beans
1 pound ham hocks
3 quarts water
2 tablespoons chopped flat-leaf parsley
1 cup chopped onion
1 garlic clove, crushed
2 cups chopped celery
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
- Cover dry white beans with water; soak overnight. Rinse the beans well and place in a kettle with ham hocks, and water. Simmer, uncovered, for 2 hours.
- To the beans in the kettle, add chopped parsley, chopped onions, crushed garlic clove, chopped celery, salt, and pepper. Simmer, uncovered, for 1 hour or until the vegetables are tender.
- Remove the ham bone, dice the meat, and return the meat to the soup.
Makes 12 servings.