"Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch." — jerry_smart
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1 (16 ounce) package
dry navy beans - picked over, rinsed, and drained
chopped fresh thyme
large smoked ham hocks
carrot, coarsely chopped
onion, coarsely chopped
garlic, coarsely chopped
kosher salt and freshly ground black pepper to taste
This recipe is straight off the Food Network website...
This is a great penny pinching meal that's simple and delicious. I added a chopped up stalk of celery along with the onion. This is a great recipe to make ahead and reheat for those busy nights. This would be great without the ham for a meatless meal or you could even substitute a smoked turkey leg for non-pork eaters.
Use chicken broth instead of water
This is a great recipe! I did make a couple of changes to fit out tastes. First, I used 1/2 fat free, low sodium chicken broth and 1/2 chicken stock for the water. 2nd, I substitted two smoked turkey legs for the pork. You can find them in the frozen foods. I just put them in skin and all, when cooking the beans (they won't fall apart that way). When they're done and cool enough to handle, discard skin, bone and fat; putting the meat back into the soup. I used 2 carrots and 2 med potatoes chopped and upped the garlic to 3 cloves (we love garlic). If you like it spicy, you can add a couple of chopped, seeded jalapenos! Thanks for a great recipe Jerry!
* Percent Daily Values are based on a 2,000 calorie diet.
Navy Bean Soup with Ham
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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