Smoked Ham Hock Navy Bean Soup

1. 1

   Put the navy beans in a large pot and cover them with several inches of cold water. Bring to a boil, lower the heat to low, and simmer for 5 minutes. Take the pot off the heat, cover, and let sit for 1 hour; drain and rinse the beans.

2. 2

   Tie the parsley, thyme sprigs, and bay leaf into a small bundle with a short piece of kitchen twine. Put the soaked beans, the herb bundle, the ham hocks, the carrot, the onion, and the garlic into a large soup pot or Dutch oven; add 8 cups of cold water. Bring to a boil, reduce the heat to low, and simmer until the beans and ham hocks are tender, about 1 1/2 hours.

3. 3

   Turn off the heat; remove the ham hocks and let them cool. When cool enough to handle, take the meat off the bones; discard the bones, fat, and skin. Chop the ham into small cubes. Remove and discard the herb bundle.

4. 4

   Move about 3 cups of the cooked beans with some cooking liquid to a blender; puree the beans. Pour the pureed beans back into the soup; add the ham and return to a simmer over medium heat. Season with salt and black pepper.

• Calories 107.1 kcal Moderate
• Protein 4.31 g Low Source
• Carbs 23.94 g Moderate
• Total Fat 0.49 g Low Source
• Saturated Fat 0.07 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 165.86 mg Moderate
• Fiber 9.44 g Good Source
• Sugar 10.52 g High
• Added Sugar 9.93 g Moderate
• Calcium 70.19 mg Low Source
• Iron 1.37 mg Low Source
• Potassium 235.37 mg Low Source
• Vitamin A 5.52 mcg_rae Low Source
• Vitamin C 18.03 mg Good Source
• Vitamin D 0.0 mcg Low Source

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

• Garlic 🧄
• Onions 🧅