I tried this soup and found the ham hocks to be over powering. If I made it again I would just use ham or leave it out.
Navy Bean Soup
Williams's grandmother would make a pot of beans most Mondays, and one of his favorites still is a pot of beans with ham. Here, ham hocks create a rich stock, and their smoky flavor permeates the entire dish.
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- Calories: 396
- Calories from fat: 13%
- Fat: 5.5g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.1g
- Protein: 22.7g
- Carbohydrate: 67g
- Fiber: 21.7g
- Cholesterol: 12mg
- Iron: 6.2mg
- Sodium: 455mg
- Calcium: 194mg
- 2 1/4 cups dried navy beans (about 1 pound)
- 6 cups warm water
- 1 small yellow onion, peeled
- 3 whole cloves
- 2/3 cup chopped celery
- 3 thyme sprigs
- 3 parsley sprigs
- 3 smoked ham hocks (about 1 1/3 pounds)
- 1 bay leaf
- 3 cups chopped kale
- 2 cups (1/2-inch) cubed peeled Yukon gold potato
- 1 1/2 cups chopped Vidalia or other sweet onion
- 2/3 cup thinly sliced carrot
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; rinse and drain.
- Return beans to pan; cover with 6 cups warm water. Stud whole onion with cloves; place in pan. Add celery, thyme, parsley sprigs, ham hocks, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
- Discard onion, thyme, parsley sprigs, and bay leaf. Remove ham hocks from pan; cool slightly. Remove meat from bones; finely chop to yield 1/3 cup meat. Discard bones, skin, and fat. Add meat, kale, potato, chopped onion, carrot, salt, and pepper to pan; stir well. Cover and simmer 30 minutes or until beans and vegetables are tender. Stir in parsley.
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