This was one of my favorites as a kid. I loved it when my mom made it. It is so great served with cornbread.

Source: Beverly Nadine Lyttle Ruth (Nonnie)

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Name: Ham Hocks (bone) and Navy Bean Soup
Prep time: 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: not set
Ingredients: 1 pound Navy Beans; 1 Ham bone with ham scraps; 1 tablespoons Olive oil; 1 large onion peeled and chopped; 3-6 cloves garlic minced; 10 cups water; salt & pepper to taste; 1 Bay leaf

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INGREDIENTS

1 pound Navy Beans
1 Ham bone with ham scraps
1 tablespoons Olive oil
1 large onion ; peeled and chopped
3-6 cloves garlic ; minced
10 cups water
salt & pepper to taste
1 Bay leaf

Servings

INSTRUCTIONS

1. The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.

2. Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions and garlic. Saute' for 3-5 minutes to soften the onions.

3. Then add in the drained beans and 10 cups of water, bay leaf, and any remaining ham scraps. Do NOT salt and pepper the soup until the end, because ham bones can be very salty.

4. Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. (Uncover and stir occasionally, then place the lid back on top).

5. Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone and bay leaf. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.

NOTES

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Ham Hocks (bone) and Navy Bean Soup

1 pound Navy Beans 
1  Ham bone with ham scraps 
1 tablespoons Olive oil 
1 large onion peeled and chopped
3-6 cloves garlic minced
10 cups water 
  salt & pepper to taste 
1  Bay leaf

1.  The Night Before:  Place the dried beans in a large bowl and cover with three inches of water.  Soak the dried beans overnight (up to 24 hours) to soften.  Drain when ready to use.

2.  Place a large 6 quart pot over medium heat.  Add the oil, ham bone,  onions and garlic.  Saute' for 3-5 minutes to soften the onions.

3.  Then add in the drained beans and 10 cups of water, bay leaf, and any remaining ham scraps.  Do NOT salt and pepper the soup until the end, because ham bones can be very salty.

4.  Bring the soup to a boil.  Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft.  (Uncover and stir occasionally, then place the lid back on top).

5.  Use a fork to pull any remaining ham off the bone and stir it into the soup.  Discard the bone and bay leaf.  Add 1-2 cups additional water if the soup is too thick.  Taste, then salt and pepper as needed.

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Nutrition

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Serving Size: 1 Serving (497g)
Recipe Makes: 6 Servings

Calories: 271
Calories from Fat: 16 (6%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 46.5mg		2 %
Potassium 933.9mg		25 %
Total Carbohydrate 48.5g		14 %
	Dietary Fiber 18.9g	76 %
	Sugars, other 29.5g
Protein 17.2g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 271

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