Navy Bean And Ham Soup

1. 1

   sort beans, rinse and add to stock pot.

2. 2

   scrub carrots, cut off ends and chop into bite sized chunks, cut the onion into bite sized chunks, add to pot.

3. 3

   peel potato and dice into very small pieces, add to pot.

4. 4

   add 5 cups low sodium chicken broth, 7 cups water, bay leaf, ham bone, then simmer @ 3 hours.

5. 5

   rub loose skin off of garlic cloves, place in a foil pouch, and roast 350 degree oven for @ 30 minutes until they carmelize. Let them cool until you can peel off the last layer of skin, add to 1 cup of bean soup liquid, and blend to a golden slurry and add back to soup. Remove ham bone and shredd meat, add back to soup. Simmer until beans are cooked to your preferred softness @ 30 - 45 more minutes.

6. 6

   Please note if you dice the potato very fine it will disolve and make the soup thick and tasty.

* Per serving · 4 servings · Values may vary.