Publisher Photo
Publisher Photo
My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 70 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Navy Bean Soup in Country Pork 1996, p38

Nutritional Facts

1 cup: 296 calories, 12g fat (4g saturated fat), 53mg cholesterol, 322mg sodium, 26g carbohydrate (4g sugars, 9g fiber), 22g protein.

  • 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
  1. 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.
  2. 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.
  3. Add the carrots, celery and potato flakes; mix well. Cover and simmer 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).
Originally published as Navy Bean Soup in Country Pork 1996, p38

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Reviews forNavy Bean Soup

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JaneMargaret User ID: 4356712 217444
Reviewed Jan. 10, 2015

"I had a left over honey baked ham bone for Christmas that I froze. I made this soup today with the ham bone, delicious soup!"

MY REVIEW
keke5 User ID: 2645949 22374
Reviewed Nov. 13, 2011

"delicious and hearty"

MY REVIEW
Mistymindy User ID: 5709698 43686
Reviewed Jan. 18, 2011

"This was the best bean soup we have ever eaten!"

MY REVIEW
deltatoolgirl User ID: 1215550 22871
Reviewed Sep. 22, 2010

"Very flavorful soup and easy to make! I can't wait to make it again! It was delicious!"

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