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.

In article t>,
"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.

Ah, that sounds so good, Lynne. <wistfully> I usually would bring a
quart of my bean soup (very similar ingredients and prep as yours,
though I use a ham bone) to the late Widow Geraldine. She cooked real
food for herself in spite of being a household of one, but she didn't
make bean soup. I use chopped celery instead of celery seed in my bean
soup. Might should try the seed sometime.

I came home from Sunday's pirohy marathon with about 3 pints of
sauerkraut juice. I use ham hocks in Sour Soup - uses the kraut juice
for the sour flavor. A Slovak recipe of my mom's.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

> Ah, that sounds so good, Lynne. <wistfully> I usually would bring a
> quart of my bean soup (very similar ingredients and prep as yours,
> though I use a ham bone) to the late Widow Geraldine. She cooked real
> food for herself in spite of being a household of one, but she didn't
> make bean soup. I use chopped celery instead of celery seed in my bean
> soup. Might should try the seed sometime.

I tried chopped celery once and I like the taste of the celery seed better.
So, yes do try it that way sometime. When I make this soup I always double
it as I have to share too. I have a friend with a gastric bypass and she
says this soup is the one recipe that never gives her problems.

Lynne

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

"King's Crown" > wrote in message
k.net...
> 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.
>
>

It is so much better with lean ham. Less fat to skim off, too.

"cybercat" > wrote in message
...
>
> "King's Crown" > wrote in message
> k.net...
>> 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.
>>
>>
>
> It is so much better with lean ham. Less fat to skim off, too.
>
>
I use a hamshank most of the time. This morning there isn't enough fat for
me to bother picking at it to get the fat off. I've used lean ham in the
past and it tends to be dry and rubbery compared to the hamhocks or shanks.

Lynne

Hmmmm i have about two cups of leftover ham from a crockpot-cooked
smoked pork shoulder. I think i know what to do with it now! Yum!

"tintalle" > wrote in message
ups.com...
> Hmmmm i have about two cups of leftover ham from a crockpot-cooked
> smoked pork shoulder. I think i know what to do with it now! Yum!
>

It's even better if you lightly brown the bits in olive oil before you add
them
to the soup. You can always skim the extra fat. I made this week after
Christmas
and it was the best Navy Bean soup I had ever made. Just carrots, ham, and
beans, salt and pepper. Amazing. I'll never use a greasy ham hock in Navy
Bean soup again.


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uz051235198 wrote:
> "tintalle" > wrote in message
> ups.com...
>> Hmmmm i have about two cups of leftover ham from a crockpot-cooked
>> smoked pork shoulder. I think i know what to do with it now! Yum!
>>
>
> It's even better if you lightly brown the bits in olive oil before
> you add them
> to the soup. You can always skim the extra fat. I made this week after
> Christmas
> and it was the best Navy Bean soup I had ever made. Just carrots,
> ham, and beans, salt and pepper. Amazing. I'll never use a greasy ham
> hock in Navy Bean soup again.
>
You already mentioned it. Chill the soup and any grease solidifies and
forms on the top. Then just lift it off and re-heat the soup, sans fat. It
does help to flavour the soup during the cooking process.

Jill