Navy Bean Soup with Ham Popular Recipes

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Monday, October 19, 2015

Navy Bean Soup with Ham

"Use smoked ham hocks to add hearty flavor to a military bean soup made from scratch."

Ingredients :

1 (sixteen ounce) bundle dry military beans - picked over, rinsed, and tired
10 sprigs fresh parsley
2 sprigs chopped sparkling thyme
1 bay leaf
2 big smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
eight cups cold water
1 pinch kosher salt and freshly floor black pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H50M

Place military beans right into a big pot and cowl with bloodless water by way of 2 inches. Bring to a boil, reduce warmth to low, and simmer for 5 minutes. Remove pot from warmness, cowl, and allow stand for 1 hour. Drain beans.
Use a small piece of kitchen wire to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb package, ham hocks, carrot, onion, and garlic into a huge soup pot or Dutch oven. Pour eight cups bloodless water over components. Bring to a boil, lessen heat to low, and simmer till beans and ham hocks are gentle, about 1 half of hours.
Turn off heat; do away with ham hocks and allow cool. When they're cool enough to address, cast off meat from the bones, discarding the bones, fats, and pores and skin. Chop ham into small cubes. Remove and discard herb package deal.
Transfer approximately three cups cooked beans at the side of some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, upload cooked ham, and bring returned to a simmer over medium warmness. Season with kosher salt and black pepper to flavor.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it calmly, and make easy-up less complicated.

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