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Senate Navy Bean Soup

Yield about 5 quarts


  • 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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes