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Soups & StewsSoups with Meat: Co - Ox >  Navy Bean & Ham Soup


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300 Sensational Soups
by Carla Snyder & Meredith Deeds

We return to this soup time and time again when we're looking for the simple flavors of ham and beans.
Serves 6 to 8


• 8 cups cold water
2 cups dried navy beans, soaked overnight or quick-soaked (see tip, below) and drained
• 2 large smoked ham hocks (about 1 3/4 lbs total)
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 clove garlic, coarsely chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley


In a large pot, bring water, beans, ham hocks, onion, carrot, garlic, thyme and bay leaf to a boil over medium heat. Reduce heat and simmer until beans are tender, about 1 1/2 hours. Discard thyme sprigs and bay leaf.

2. Remove ham hocks from the soup and let cool slightly. Pick the meat from the bones and shred into bite-size pieces. Discard bones, fat and skin. Return meat to the soup and simmer until heated through. Season with salt and pepper to taste.

3. Ladle into heated bowls and garnish with parsley,

Here's how to quick-soak dried beans: In a colander, rinse beans under cold water and discard any discolored ones. In a saucepan, combine beans with enough cold water to cover them by 2 inches. Bring to a boil over medium heat and boil for 2 minutes. Remove from heat and let soak, covered, or 1 hour.


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