NAVY BEAN SOUP RECEIPE RECIPES

Steps:

• Wash the peas and drain.
• In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
• Add the peas, carrots, ham hock and chicken broth, then cover the pot and let it come to a boil. Add salt and pepper to taste.
• Once it boils, reduce heat and cook for about 2 hours, or until the peas are soft and thickened.
• Make sure to check the liquid and consistency. You may need to add hot water if it becomes too thick.
• Remove ham hock, discard the skin and boned and serve with ham.

Steps:

• Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
• Add onions and garlic, saute until soft, about 4 to 5 minutes.
• Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
• Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
• Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
• Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
• Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
• To serve, topped with your favorite toppings.
• Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
• Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.