Navy Bean Soup w Rosemary and Smokey Ham Hocks
- Number of Servings: 8
Ingredients
3 tablespoons olive oil2 medium yellow onion, diced4 celery stalks, diced4 garlic cloves, chopped1 1/2 cups dried navy or great northern beans, rinsed and picked through; soaked overnight or quick cooked8 cups chicken broth1 smoked ham hock2 bay leaves1 teaspoons sea salt, plus more to taste1 teaspoon freshly ground black pepper, plus more to taste1 teaspoon dried rosemary1 tablespoon chopped fresh rosemary
1. Heat the olive oil in large soup pot over medium heat. Add the onion, reduce the heat to low, and cook and stir until it is soft and lightly browned, about 15 minutes. Add the celery and cook and stir for 8 to 10 minutes longer, until the celery is soft. Add the garlic and cook, stirring constantly, about 1 minute more.
2. Add the drained beans, chicken broth, ham hock, bay leaves, 1 teaspoon salt, 1 teaspoon pepper, and dried rosemary to the pot and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 hour 30 minutes, until the beans are tender.
3. Remove the bay leaves from the soup and discard. Remove the ham hock and place it on a plate to cool. When the ham hock is cool enough to handle, pull the meat from the bone and return it to the soup. Stir in the fresh rosemary and more salt and pepper to taste. This soup is even better the day after it’s made. It will keep, refrigerated in an airtight container, for up to 4 days. It also freezes well.
Serving Size: 2 Quarts
Number of Servings: 8
Recipe submitted by SparkPeople user KTABES.
2. Add the drained beans, chicken broth, ham hock, bay leaves, 1 teaspoon salt, 1 teaspoon pepper, and dried rosemary to the pot and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 hour 30 minutes, until the beans are tender.
3. Remove the bay leaves from the soup and discard. Remove the ham hock and place it on a plate to cool. When the ham hock is cool enough to handle, pull the meat from the bone and return it to the soup. Stir in the fresh rosemary and more salt and pepper to taste. This soup is even better the day after it’s made. It will keep, refrigerated in an airtight container, for up to 4 days. It also freezes well.
Serving Size: 2 Quarts
Number of Servings: 8
Recipe submitted by SparkPeople user KTABES.
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 9.8 g
- Cholesterol: 15.0 mg
- Sodium: 1,588.8 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.8 g
- Protein: 8.6 g
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