Ham & Bean Soup

2 lbs. dry navy beans (5 cups)
4 meaty smoked pork hocks (ham hocks)
½ Ham, chopped
3 carrots, grated or chopped small
3 celery stalks, chopped
¼ cup finely chopped onion
1 teaspoon dried thyme, crushed
1 teaspoon salt
½ teaspoon pepper

Rinse the navy beans. Soak beans in 16 cups water overnight in a covered pan. Do not drain.
Bring beans and water to boiling, then add smoked ham hocks; reduce heat. Cover and simmer for 1 hour or till beans are nearly tender.
Remove ham hocks to cool.
Add the chopped ham, carrots, celery, onion, thyme, salt and pepper.
When cool enough to handle, cut the meat from the ham hocks and return the meat to the pan. Discard the bones.
Cover, simmer 30 minutes or till vegetables are tender.


Back

Recipe Main Page

Home