Navy Bean Soup
- 1 and 1/2 cups of dried navy beans, rinsed and picked over
- 1 bay leaf
- 6 cups of chicken stock
- 2 garlic cloves minced
- 1 onion minced
- 2 stalks of celery minced
- 1 medium potato diced
- 4 carrots, peeled and diced
- 1 tsp curry powder
- 1 tsp dry mustard
- 1 and 1/2 tsp dried basil
- kosher or sea salt and fresh cracked black pepper to taste
- 1 tbs lemon juice
- 1 tsp dried dill
- 1 tbs soy sauce
- 1 ham hock (you may substitute smoked turkey if desired)
Bean soup is a stick to your ribs staple. This version allow you to prepare with meat or as a vegetarian dish. If vegetarian is your preference just omit the meat and chicken stock and substitute vegetable stock.
- Rinse beans under cold water then place them in a medium size sauce pan. Cover with 8 cups of water, and bring to a boil.
- Let the beans boil for 3 minutes. Turn off heat and let the beans soak for 1 hour.
- Drain the beans and discard the soaking water. Refill the pot with the beans, bay leaf, chicken stock and the ham hock.
- Bring the stock to a boil, lower the heat and cook the beans for 30 minutes, covered.
- Add the garlic, onion, celery, potatoes and carrots. cook uncovered for and additional 30 minutes or until the beans and vegetables are tender.
- Add the seasonings and simmer for 10 to 15 more minutes.
- Add more stock if the soup is to thick.
- Remove the ham hock and remove the meat, discarding the fat.
- Dice the meat and add to the beans.
- Serve hot.