Tom'S Navy Bean Soup

1. 1

   Wash and look through beans.

2. 2

   Combine beans and water in large dutch oven, bring to boil, cover and remove from heat.

3. 3

   Let stand for one hour.

4. 4

   Add ham hocks, bring to boil, reduce heat, cover and simmer 3 hours.

5. 5

   Remove meat from bone, chop into pieces and add back to soup.

6. 6

   Stir in salt and pepper.

7. 7

   Saute onion in butter and add to soup, stirring in well.

8. 8

   Serve while hot with cornbread or crackers.

9. 9

   Yields about 5 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.