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 5%
• Protein 4.31 g ⌄ Low Source 9%
• Carbohydrate 23.94 g 9%
• Total Fat 0.49 g ⌄ Low Source 1%
• Saturated Fat 0.07 g ⌄ Low Source 0%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 0.0 mg ⌄ Low Source 0%
• Sodium 165.86 mg — Moderate 7%
• Dietary Fiber 9.44 g ↗ Good Source 34%
• Total Sugars 10.52 g --
• Added Sugars 9.93 g — Moderate 20%
• Calcium 31.29 mg ⌄ Low Source 2%
• Iron 1.37 mg ⌄ Low Source 8%
• Potassium 235.37 mg ⌄ Low Source 5%
• Vitamin A 5.52 mcg ⌄ Low Source 1%
• Vitamin C 14.11 mg — Moderate 16%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

• Garlic 🧄
• Onions 🧅