john a
Executive Chef
NAVY BEAN SOUP
2 16oz cans Bush’s Navy Beans
1 14.5 oz can Diced Tomatoes
2 Ham Hocks
1 Small Potato – Diced
1 Medium Carrot – Diced
1 Medium Stalk Celery – Diced
1 Small Onion Diced
2 Cloves Garlic – Chopped Fine
1/2 Small Green Pepper - Diced
1 tsp Sugar
2 tbs Parsley
1/2 tsp Red Pepper Flakes
S&P to taste
Bacon – How much is up to you.
Drain and rinse beans. Add all ingredients to large pot, Cover and low simmer until meat pulls off ham hocks easily, usually
2-3 hours. Remove ham hocks, pull all meat and return to pot, cover and let cool down, then refrigerate for a day or two.
When ready to serve cook bacon and add chunks to soup bowls.
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I was looking for ham hocks and spotted this.
I could smell the smoke through the package and decided to substitute them for the ham hocks.
Don't forget the bacon
Or a crusty roll
2 16oz cans Bush’s Navy Beans
1 14.5 oz can Diced Tomatoes
2 Ham Hocks
1 Small Potato – Diced
1 Medium Carrot – Diced
1 Medium Stalk Celery – Diced
1 Small Onion Diced
2 Cloves Garlic – Chopped Fine
1/2 Small Green Pepper - Diced
1 tsp Sugar
2 tbs Parsley
1/2 tsp Red Pepper Flakes
S&P to taste
Bacon – How much is up to you.
Drain and rinse beans. Add all ingredients to large pot, Cover and low simmer until meat pulls off ham hocks easily, usually
2-3 hours. Remove ham hocks, pull all meat and return to pot, cover and let cool down, then refrigerate for a day or two.
When ready to serve cook bacon and add chunks to soup bowls.
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
I was looking for ham hocks and spotted this.
I could smell the smoke through the package and decided to substitute them for the ham hocks.
Don't forget the bacon
Or a crusty roll