Smoky Ham Hock and Navy Bean Soup

1. 1

   Put the navy beans in a Dutch oven with 8 cups water and bring to a boil. Boil for 2 minutes, then take off the heat. Cover and let sit until the beans soften, about 5 hours.

2. 2

   Drain the beans and discard the soaking liquid. Rinse the beans and put them back in the Dutch oven. Add the ham hocks, chicken broth, remaining 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring the soup to a boil, then lower the heat and simmer until the beans are tender, about 1 1/2 hours.

3. 3

   Stir the carrots, celery, and potato flakes into the soup until evenly mixed. Cover and simmer until the vegetables are tender, about 30 minutes more.

4. 4

   Move the ham hocks to a cutting board. When cool enough to handle, take the meat off the bones and cut it into bite-sized pieces. Return the meat to the pot and heat through over medium heat, about 3 minutes.

• Calories 323.08 kcal Moderate
• Protein 27.62 g Good Source
• Carbs 46.22 g Moderate
• Total Fat 3.43 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 42.52 mg Moderate
• Sodium 1250.11 mg High
• Fiber 18.02 g Good Source
• Sugar 14.59 g High
• Added Sugar 11.64 g High
• Calcium 72.61 mg Low Source
• Iron 3.27 mg Moderate
• Potassium 809.49 mg Moderate
• Vitamin A 10.62 mcg_rae Low Source
• Vitamin C 4.88 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅