Hickory Ham and Navy Bean Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1 teaspoon dried basil
- 1 cup chopped onion
- 4 cups water
- 1 cup chopped celery
- 1/2 teaspoon pepper
- 3 bay leaves
- 1/4 cup chopped fresh italian parsley
- 1 pound dried navy beans
- 1 box (32 oz) chicken broth (i use swanson with 33%
- 2 1/2 pounds smoked ham hocks or hickory ham bone with meat
- 2 1/2 cups thinly sliced carrots
- 3/4 cup mashed potato flakes (i use butter flavored)
- Carbohydrate 27.4548778788944 g
- Cholesterol 0 mg
- Fat 0.699619432857002 g
- Fiber 10.4807899383432 g
- Protein 8.97518373167434 g
- Saturated Fat 0.10075592910232 g
- Serving Size 1 1 serving (262g)
- Sodium 32.1309561922147 mg
- Sugar 16.9740879405513 g
- Trans Fat 0 g
- Calories 147 calories
Rinse and sort the navy beans. Place navy beans in a Dutch oven. Add 8 cups of water. Bring to a boil; boil for 2 minutes. Remove from the heat, cover and let stand for 5 hours or until beans are softened.Drain and rinse the navy beans, discarding the liquid. Return the navy beans to the Dutch oven and add the chicken broth, water, ham hocks, onion, parsley, garlic powder, onion powder, basil, oregano, pepper nutmeg and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 1½ hours or until beans are tender.Next add the carrots, celery and potato flakes, mixing well. Cover and simmer for another 30 minutes or until the vegetables are tender.Take out the ham hocks and place on a cutting board until cool enough to handle. Remove meat and cut into bite-size pieces. Return the ham to Dutch oven and heat through. Enjoy!
