Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and set aside. Tie the parsley, thyme, and bay leaf together with twine.
In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hocks are completely tender, about 1 1/2 hours.
Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
Puree about 3 cups of the beans with some of the liquid in a blender (for a smoother soup, puree all of the beans). Stir the puree and diced meat into the soup. Heat the soup and adjust S&P as needed. Pour into bowls and serve.
Serving
Suggestions
Great with pannini or grilled cheese sandwiches
Originally Submitted
8/19/2012
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