Navy Bean Soup
Print recipe| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 20 minutes |
| Meal type | Soup |
| Misc | Serve Hot |
Ingredients
- 1lb navy beans
- 1 Medium Spanish onion (diced)
- 3 Large carrots (diced)
- 3 stalks celery (diced)
- 1 quart chicken stock
- 2 ham hocks
- 2 cups water
Directions
| Step 1 | |
  Combine all ingredients in a large soup pot Bring liquid to a boil and reduce heat to low, simmer for two hours, stirring occasionally | |
| Step 2 | |
 After two hours remove ham hocks, and let cool enough to handle Remove skin and bones and discard, reserving meat, chop and add back to soup | |
| Step 3 | |
 If beans are soft and soup has started to thicken, taste for seasoning. If not cook an additional 30 minutes. | |