My mom made a spiral ham at Christmas and I was able to get the bone to bring home to add to some soup. We haven't had navy bean soup for a long time..so this seemed like a good opportunity. Leftovers freeze well too.
After soaking the beans, you can add all the ingredients to a crock pot if desired and cook on low for 8 hours.
1# dried navy beans
1 ham bone or 2 ham hocks
2 T. olive oil
4 carrots, sliced
1/2 onion, diced
4 celery stalks, sliced
2 t. thyme
2 t. rosemary
8 -10 c. vegetable broth
2 T. vegetable broth concentrate
Put the beans in a large bowl or pot. Cover with water and allow to soak overnight. Drain.
In a large Dutch oven or soup pot, saute the carrots, onion, and celery in olive oil for 5 minutes. Add in the remaining ingredients. Bring to a boil, and simmer for 2 hours. You may need to add more broth as it cooks and thickens. Remove bone, slice off meat and add to soup.
After soaking the beans, you can add all the ingredients to a crock pot if desired and cook on low for 8 hours.
1# dried navy beans
1 ham bone or 2 ham hocks
2 T. olive oil
4 carrots, sliced
1/2 onion, diced
4 celery stalks, sliced
2 t. thyme
2 t. rosemary
8 -10 c. vegetable broth
2 T. vegetable broth concentrate
Put the beans in a large bowl or pot. Cover with water and allow to soak overnight. Drain.
In a large Dutch oven or soup pot, saute the carrots, onion, and celery in olive oil for 5 minutes. Add in the remaining ingredients. Bring to a boil, and simmer for 2 hours. You may need to add more broth as it cooks and thickens. Remove bone, slice off meat and add to soup.
No comments:
Post a Comment