Ham & Navy Bean Soup
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
Ingredients
Scale
- 2 tablespoons butter
- 2–3 carrots, chopped
- 2–3 stalks of celery, chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 cans navy beans, rinsed
- 1 1/2 lb. smoked ham hock
- 4 cups chicken broth
- 4 cups cold water
- salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- In a large dutch oven, melt 2 tablespoons of butter. Saute celery, carrots, onion, and garlic for several minutes or until onion is translucent. Add the broth, water. Stir. Add in the ham hock and beans. Bring to a boil, cover, and reduce heat to medium low.
- Cook until the ham hock is completely tender, about 1 1/2 – 2 hours. Turn off the heat and remove hocks. Shred meat and remove bones.
- Slightly puree the soup with an immersion blender. You will want to make sure some vegetables and beans stay whole. Once you read desired thickness, add in 1/2 cup heavy cream.
- Add the shredded ham hock back into the pot. Stir together and garnish with parsley. Enjoy.
Nutrition
- Serving Size: 8