Hopefully this hearty soup will help you survive the ridiculous cold and make your day a little warmer. I have a short version and a long version here. But either way, your soup will taste comforting and delicious. If you’ve never cooked with a ham bone I highly recommend it. It gives your a soup a wonderful rich and smokey flavor.
Serve this with a salad and crusty bread and you’ve got dinner!
- 1 pound bag of dry navy beans
- 3 cups chicken or vegetable broth
- 7 cups water
- 1 cup milk
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 carrots, diced
- 1 Large yellow onion, diced
- 1/4 cup chopped fresh parsley
- 2 Tablespoons Olive Oil
- 1/4 – 1/2 teaspoon Cayenne Pepper
- 1 Ham Hock plus 1 cup chopped leftover ham
- salt and pepper to taste
- Eight Hour Method – Fill a large bowl with the beans and cold water and place it in the fridge for at least 8 hours or you can just soak them overnight.
- Two Hour Method – Pour the beans into a large pot with water (make sure the water covers the beans) and boil them for 2 to 3 minutes then cover them and let them sit for at least 2 hours.
- After pre-soaking the beans make sure you drain them in a strainer or colander and rinse them off.
- Pour the beans in a stock pot, add 4 cups water and simmer for 45 minutes on medium heat.
- While the beans are cooking, in a separate pot add 3 cups chicken or vegetable broth, 3 cups water and 1 1/2 pounds smoked ham hock. Heat to boiling then reduce heat and simmer on medium high heat for 30 minutes.
- While the broth and ham are simmering add to the pot 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 teaspoon each salt and black pepper and 1/4 – 1/2 teaspoon cayenne pepper.
- After simmering the ham and broth for 35 minutes, pull the ham hock out and set it on a plate. Strain the broth into a bowl
- Pour the broth in the pot with the beans and then add the ham and the ham bone.
- Pour 2 tablespoons olive oil into a large frying pan and heat the oil on medium high. Add onion, carrots, and celery stalks and saute for about 5 minutes. Stirring Frequently. Next, add the saute mix to the beans along with 1 cup of milk.
- Simmer at least 20 minutes but up to an hour. Taste for seasoning and serve.