NAVY BEAN AND HAM HOCK SOUP RECIPE | ALLRECIPES
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Total Time 7 hours 40 minutes
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Yield 1 pot of soup
Number Of Ingredients 15
Steps:
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until 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.
Nutrition Facts : Calories 412.7 calories, CarbohydrateContent 30.1 g, CholesterolContent 65.5 mg, FatContent 20.7 g, FiberContent 10.7 g, ProteinContent 26.4 g, SaturatedFatContent 7.1 g, SodiumContent 126.5 mg, SugarContent 3.8 g
CREAMY WHITE BEAN SOUP WITH SMOKED HAM HOCKS RECIPE ...
Creamy, starchy, and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry--no need to soak.
Provided by Deb Wise
Total Time 8 hours 10 minutes
Yield Serves 8 (serving size: about 1 cup)
Number Of Ingredients 11
Steps:
- Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.
- Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.
Nutrition Facts : Calories 260 calories, CarbohydrateContent 36.2 g, CholesterolContent 8 mg, FatContent 5.1 g, FiberContent 11.2 g, ProteinContent 19.1 g, SaturatedFatContent 1 g, SodiumContent 639 mg
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