February 24, 2021

Hearty Navy Bean Soup

3 c Dried Navy Beans
14.5 oz Diced Tomatoes, undrained
1 Large Onion, chopped
1 Meaty Ham Hock or 1 c Diced Cooked Ham
2 c Chicken Broth
2.5 c Water
Salt and Pepper, to taste
Minced Fresh Parsley, optional
Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. Place in Dutch Oven. Add tomatoes, ham hock, broth, water, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1.5 hours. Add more water if necessary. Remove ham hock and let it stand until cool enough to touch. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. For soup, cool slightly, then puree beans in a food processor or blender and return to pan with meat. Heat soup until heated through. Garnish with parsley if desired.