Ingredients
12
12 servings
- •1 pound dried navy beans
- •12 cups water, divided
- •2.5 pounds smoked ham hocks
- •1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
- •1 cup chopped onion
- •0.25 cup chopped fresh Italian parsley
- •1 teaspoon garlic powder
- •1 teaspoon dried basil
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon dried oregano
- •0.25 teaspoon ground nutmeg
- •3 bay leaves
- •2.5 cups thinly sliced carrots
- •1 cup chopped celery
- •0.75 cup mashed potato flakes
Instructions
- Place navy beans into a Dutch oven with 8 cups water; bring to a boil. Boil for 2 minutes, then remove from the heat. Cover and let stand until beans are softened, about 5 hours.
- Drain beans and discard soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, remaining 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil, then reduce the heat and simmer until beans are tender, about 1 1/2 hours.
- Stir carrots, celery, and potato flakes into soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Transfer ham hocks to a cutting board. When cool enough to handle, remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
Nutritional Facts
Per 12 servings
- Calories: 413
- Carbohydrate: 30g
- Fat: 21g
- Fiber: 11g
- Protein: 26g
- Sugar: 4g
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