King's Crown wrote:
> Oh so good. Hubby came home and said the smell walking in the door
> just about killed him it smelled so good and he was so hungry.
>
> Navy Bean Soup with Ham Hocks
>
> 1 lb. of small navy beans
> 1 lb. of smoked ham hocks
> 1 cup chopped onion
> 1 chopped carrot
> ½ teaspoon black pepper
> ½ teaspoon celery seed
> 2 cubes of chicken flavor bouillon
> Pinch of baking soda
> 1 tablespoon butter
> Salt
>
> Follow bean preparation instructions on bean package. Add 6-8 cups of
> hot water to a pot. Add bouillon and stir until desolved, add the
> washed and presoaked navy beans, smoked ham hocks, carrots, celery
> seed and baking soda. Fry chopped onion in butter until light brown
> then add to pot. Cover Pot and boil slowly 2- 3 hours. Stir often.
> Last half hour add pepper, taste it may not need any salt. Serve
> with corn bread. Serves: 4 generously
>
> Lynne's note: I always use the boil for 2 minutes, soak for an hour
> method of preparing dried beans. As for the frying onion in
> butter... I'm too lazy and I add a handful of dried minced onion
> instead.

Sounds good to me; much like my Dad's navy bean soup. His can be made with
hocks, a meaty ham bone or diced salt pork... whatever is handy.

Jill