Senate Navy Bean Soup

Oxmoor House
about 5 quarts

Ingredients

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2 pounds dried navy beans
1 gallon water
1 1/2 pounds smoked ham hocks
Salt to taste
1/2 teaspoon pepper
1 large onion, finely chopped
2 tablespoons butter or margarine

Preparation

Combine beans and water in a large Dutch oven; bring to a boil. Remove from heat; cover and let stand 1 hour. Add ham hocks; bring to a boil. Reduce heat. Cover; simmer 3 hours. Remove meat from ham hocks. Chop meat; add to soup. Stir in salt and pepper.

Sauté onion in butter until browned. Stir into soup. Ladle soup into serving bowls; serve warm.

Created date

February 2010