This is a great soup to use up a ham bone and ham scraps after a Sunday dinner. Or, buy a couple of ham hocks at the grocery store. The more ham the better this soup is.
Recipe By : Sitara
Serving Size : 6 Preparation Time :2:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry navy beans -- soaked overnight
1 medium onion -- chopped
3 cloves garlic -- minced
1 large potato -- diced
1 large carrot -- sliced
2 tablespoons parsley, freeze-dried
1 large celery stalk -- sliced
1/2 teaspoon black pepper
1 cup diced tomatoes with juice
splash of white wine
2 quarts chicken stock
ham bone and ham scraps or a couple of ham hocks
1. Soak beans overnight in your large soup pot. The next day when you are ready to make your soup, drain the water from the beans, add stock, ham chunks and scraps and bring to a boil.
Turn to medium low and cook at a good simmer for about an hour.
2. In the meantime, in a large skillet melt some butter and saute garlic,onion, carrot, and celery with a splash of white wine till tender and add to beans. Add tomatoes, potatoes and parsley and simmer till beans are completely tender. About one hour more.
3. Check for salt and black pepper to taste.
We got a letter from a local law firm that had a litigator who came up to Bellingham from Seattle on a regular basis to do litigation work for them. He had written in a letter to them that he always loved to come to Bellingham for a case because he got to go to Hizzoner's and have the navy bean soup and cornbread. They shared his enthusiasm with us....never got his name and he never 'outed' himself but if he happens to read this page, I want to say "thank you"!!