Mark's Navy Bean Soup

We love a good bowl od hot soup on a cold and dreary day...you know one of those days when they say we are going to have bad weather and it never really happens.  That kind of day.  We have had a few of those in the last week or so.

Mark's Navy Bean Soup

4 pounds of cottage ham, scored

3 Tablespoons of EVOO

1 minced yellow onion

1/4 cup of minced celery

1 pound of navy beans, rinsed, picked over, soaked overnight and drained

8 cups of chicken stock

1 teaspoon of salt

1 teaspoon of black pepper

In a large stock.  Reduce the heat to medium and simmer for 1 to 1 1/2 hours.  Add navy beans pot, heat the oil over medium-high heat.  Add ham hock, onion and saute until soft, about 5 minutes.  Add stock and bring to a boil.  Add navy beans and stir.  Continue simmering for 45 minutes to one hour or until the beans are almost cooked and ham hocks are very tender..Season with salt and continue to cook for 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.  Remove from heat.  Cut the meat from the bone and stir into pot.

Enjoy.

(I took two pints of soup to my dad's last week and he couldn't say enough about how good it was.  I think if I had let him he would have licked the jars clean!)

We love a good bowl od hot soup on a cold and dreary day...you know one of those days when they say we are going to have bad weather and it never really happens.  That kind of day.  We have had a few of those in the last week or so.

Mark's Navy Bean Soup

4 pounds of cottage ham, scored

3 Tablespoons of EVOO

1 minced yellow onion

1/4 cup of minced celery

1 pound of navy beans, rinsed, picked over, soaked overnight and drained

8 cups of chicken stock

1 teaspoon of salt

1 teaspoon of black pepper

In a large stock.  Reduce the heat to medium and simmer for 1 to 1 1/2 hours.  Add navy beans pot, heat the oil over medium-high heat.  Add ham hock, onion and saute until soft, about 5 minutes.  Add stock and bring to a boil.  Add navy beans and stir.  Continue simmering for 45 minutes to one hour or until the beans are almost cooked and ham hocks are very tender..Season with salt and continue to cook for 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.  Remove from heat.  Cut the meat from the bone and stir into pot.

Enjoy.

(I took two pints of soup to my dad's last week and he couldn't say enough about how good it was.  I think if I had let him he would have licked the jars clean!)