Ingredients

The following ingredients have 7 Servings
  • 1 large meaty hambone or 3 pork hocks
  • 2 quarts water
  • 2 whole celery ribs with leaves, rinsed and cut into large chunks
  • 2 large carrots, unpeeled, rinsed and cut into large chunks
  • 1 large onion, unpeeled and quartered
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1 pound bag dried navy beans (Camellia brand recommended)
  • 1 pound bacon, divided
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic
  • 1/2 of a 6-ounce can of tomato paste
  • 2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon dried thyme
  • 1 large bay leaf
  • 1 tablespoon chicken base (like Better Than Bouillon)
  • 4 cups chicken, pork or vegetable stock or broth, water, or any combination (Kitchen Basics recommended)
  • 1/4 teaspoon of Liquid Smoke (like Colgin), optional
  • Couple dashes of red pepper flakes, or Creole or Cajun seasoning (like Slap Ya Mama), optional
  • Hot sauce, for the table

Instruction

  • The night before, place the beans into a pot or large bowl, cover with water and let soak overnight.
  • For the stock, place ham bone or pork hocks in a large stockpot and cover with water. Add the remaining stock ingredients, bring to a boil, reduce heat and simmer for 1 hour.
  • Strain, reserving the bone and stock; discard vegetables. Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone.
  • When ready to prepare soup, drain the beans and set aside.
  • Use kitchen shears to cut the bacon into pieces into a soup pot or Dutch oven; cook over medium high heat until softened but not crisp. Remove about 1/3 of the bacon to a paper towel to reserve for garnish.
  • Add the onion, carrots and celery to the remaining bacon; cook and stir until softened about 5 minutes. Add the garlic and the tomato paste. Cook and stir until the tomato paste begins to slightly brown.
  • Add the drained beans; stir. Add in the salt, pepper, thyme, and bay leaf; stir in the chicken base, reserved ham stock along with 4 additional cups of either water, stock or broth, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours or until the beans are tender.
  • The last 10 minutes of cooking, remove 2 cups of the soup and whirl it in a blender until creamy. Add back to the soup pot. Add the Liquid Smoke and pepper flakes or Cajun seasoning, if desired. Garnish with reserved bacon.
  • Add a sandwich or a nice mixed garden salad with a slice of cornbread. Pass hot sauce at the table.