It’s January, so this months recipe is a hearty soup. I make this every year at this time because I like to use a very meaty ham bone (which I have because of the New Years Day ham I make). This recipe is amazing and it makes gallons of soup that freezes well. Navy bean soup is rich, hearty, and perfect for those cold winter days. I take the frozen package of soup and put it in the crockpot, letting it cook all day to warm up in time for dinner. I also start the broth in the crockpot and cook the bones most of the day and overnight to get a rich broth. To do this I cover the bones in water and let them cook. I then take the meat off the bones, and discard them. I put the broth into a big soup pot, add water as needed, and then add the other ingredients.
Navy Bean Soup
Rinse and pick out the bad beans. Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 10 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve.
- 3-4 nice sized smoked ham hocks, a large meaty ham bone
- Fresh Parsley
- Fresh Thyme
- Fresh Rosemary
- 1/8 tsp. Cayenne Pepper
- 1 tsp. Course salt
- 1 Tablespoon black pepper
- 1 large onion, diced
- 2 Tbls. Minced garlic
- 1 lb. Baby carrots, rustic chop
- 1 ½ – 2 lbs. Good bulk sausage (mild is best)
In a large soup pot, or dutch oven, place chopped onion, garlic and ham hocks, cover with water. Wrap the thyme and rosemary in the cheese cloth tie it with twine and drop it into the pot. Simmer for about 6 hours. Remove the hocks from the pot, remove the meat from them and add it back into the pot, discard the bones. Add the beans minus 1 ½ cups into the broth. Add the carrots, Tabasco and browned sausage, salt and pepper. Put 1 ½ cups of the beans into a food processor. Process beans with some hock broth until they make a runny paste. Add to the pot. Simmer until the soup reaches the desired thickness and beans are tender. Garnish with Fresh Parsley.