Navy Bean And Ham Soup
- 3 to 4 cups dry navy beans
- 1 can (15 ounces) diced tomatoes
- 1 small onion, diced (approximately 1/2 to 3/4 cup)
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1 1/2 to 2 cups diced ham (or 1 meaty ham hock)
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon oregano
- salt and pepper to taste
- Prepare the navy beans either by soaking overnight in cold water, or quick soaking them. (Place beans in 3-4 quarts cold water, heat to boiling and boil for 2 to 3 minutes. Remove from heat and let sit for one hour.) Drain the beans and place in a dutch oven and combine with all other ingredients. If you are using a ham hock, toss the hock in whole. Bring to a boil, cover and simmer for 90 minutes or until the beans are tender. Remove the ham bone and diced the meat. For a thicker soup, remove 1 cup of the soup and puree in a blender and mix back in.
dry navy beans, tomatoes, onion, carrot, celery, ham, chicken broth, water, sage, thyme, oregano, salt
Taken from www.epicurious.com/recipes/member/views/navy-bean-and-ham-soup-1237059 (may not work)