Beans were a commodity you did not survive without in th '30s. This excellent bean soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
- 3 cups (1-1/2 pounds) dried navy beans
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 large onion, chopped
- 1 meaty ham hock or 1 cup diced cooked ham
- 2 cups chicken broth
- 2-1/2 cups water
- Salt and pepper to taste
- Minced fresh parsley
- Rinse and sort beans; soak according to package directions.
- Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
- Add more water if necessary. Remove ham hock and let stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).
Originally published as Hearty Navy Bean Soup in Reminisce January/February 1992, p37
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