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Navy Bean Soup

Navy Bean Soup
My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds.
14 ServingsPrep: 10 min. + standing Cook: 70 min.

Ingredients

  • 1 pound dried navy beans
  • 8 cups water
  • 1-1/2 to 2 pounds smoked ham hocks
  • 1 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • 2 cups thinly sliced carrots
  • 1 cup chopped celery
  • 3/4 cup mashed potato flakes

Directions

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add
  • water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove
  • from the heat; cover and let stand for 1 to 4 hours or until beans
  • are softened.
  • Drain and rinse, discarding liquid. Return beans to Dutch oven; add
  • the water, ham hocks, onion, parsley and seasonings. Bring to a
  • boil. Reduce heat; cover and simmer for 1 hour or until beans are
  • tender.
  • Add the carrots, celery and potato flakes; mix well. Cover and simmer
© Taste of Home 2012

2 of 2

Navy Bean Soup (continued)

Directions (continued)

  • for 30 minutes or until vegetables are tender. Discard bay leaf. Set
  • side ham hocks until cool enough to handle. Remove meat from bones;
  • discard bones. Cut into bite-size pieces. Return meat to Dutch oven;
  • heat through. Yield: 12-14 servings (3-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 296 calories, 12 g fat (4 g saturated fat), 53 mg cholesterol, 322 mg sodium, 26 g carbohydrate, 9 g fiber, 22 g protein.
© Taste of Home 2012