Ingredients
8
8 servings
- •1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
- •10 sprigs fresh parsley
- •2 sprigs chopped fresh thyme
- •1 bay leaf
- •2 large smoked ham hocks
- •1 carrot, coarsely chopped
- •1 onion, coarsely chopped
- •1 clove garlic, coarsely chopped
- •8 cups cold water
- •1 pinch kosher salt and freshly ground black pepper
Instructions
- Place navy beans into a large pot and cover with several inches of cold water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour; drain and rinse beans.
- Use a small piece of kitchen twine to tie parsley, thyme sprigs, and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven; add 8 cups cold water. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
- Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones; discard bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
- Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup; add ham and bring back to a simmer over medium heat. Season with salt and black pepper.
Nutritional Facts
Per 8 servings
- Calories: 340
- Carbohydrate: 39g
- Fat: 12g
- Fiber: 15g
- Protein: 21g
- Sugar: 2g
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