Great soup after I cooked it "my way". I use ham stock (I make, then freeze) from a leftover ham bone (or use smoked ham hocks?) I recommend using this for any bean w/ham soup for rich deep flavor. Maybe I should post a recipe for this, eh? Onwards: I did "softly" boil navy beans (w/tblsp of Baking soda) for 3 minutes (use a large pot as it will foam up) turn off heat & let em sit for an hour. Drained/rinsed beans then adding to 4 cups ham stock in clean large pot. I used bay leaf, celery, onion, garlic, 1 tblsp Worchester & additional water to cover beans by 1". I did add 3 diced carrots too. *Don't add tomatos or anything acidic during 1st 2 hours or your beans won't soften (as stated previously.) I think a tsp of liquid smoke would add some dimension if you don't have stock to use. I didn't need chicken bouillion and use salt (if needed) during last hour. I did add some cayenne pepper & tsp of dried thyme. Soup has better developed flavor the next day! A splash of lemon juice shortly before serving gives any bean soup a bright note of flavor :)
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Great soup after I cooked it "my way". I use ham stock (I make, then freeze) from a leftover...