Ingredients
The following ingredients have 10 Servings
- 1 pound(s) navy beans
- 12 cup(s) water
- 2-3 cup(s) leftover ham; cut into chunks (you can use a ham hock as well, I just like a lot of meat in my soups)
- 2 - bay leaves
- 2 cup(s) chopped onion
- 1 cup(s) chopped celery
- 1 cup(s) chopped carrots
- 1 - potato, peeled and chopped
- 2 clove(s) garlic, chopped
- 3-4 dash(es) Louisiana hot sauce
- - salt and pepper (fresh ground) to taste.
- 1/4 cup(s) chopped fresh parsley
Instruction
- To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain.
- In a large heavy pot, combine beans with ham hock or the chunk ham, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato, and garlic. Simmer for another hour or until soup is very thick.
- Remove ham hock and strip off meat from the bone. Discard the rind and fat.
- Stir meat into soup and season with salt and pepper.
- Stir in parsley and serve hot.
