Bill's Navy Bean Soup Recipe

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   1.

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   Pick over the dry beans and throw away any debris.

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   Wash and drain.

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   Put beans in a large pot and cover with water.

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   Let stand 8 hrs or possibly overnight.

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   2.

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   The next day, chop celery, carrots and onions into 1/4-inch pcs.

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   (This is easier with a food processor.)

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   Drain beans.

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    Add in vegetables, 5 c. water, ham hocks or possibly ham bone, and pepper to taste.

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    Add in salt if you wish.

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    Bring to a simmer and cook over low heat for 3 hrs or possibly till beans are tender.

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    3.

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    Remove ham hocks and set aside to cold.

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    Remove meat from bones and cut meat into half-inch pcs.

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    4.

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    Put 2 c. of the soup into a blender along with the margarine and flour; puree.

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    Pour this puree back in pan.

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    Puree more of the soup if you prefer a smoother texture.

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    Add in the minced ham pcs back into the soup.

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    Simmer for 15-20 min till soup is slightly thickened.

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    This soup is especially good when sprinkled with a few drops of warm pepper sauce just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.