Soak beans overnight, drain and rinse thoroughly. (Or use quick soak method on package.)
Combine beans, water, ham hock, vegetables, and seasonings in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours or until ham hock is tender.
Remove ham hock, cut meat from bone and chop into bite sized pieces, return meat to soup pot.
Add an additional two to four cups water. Season with salt and pepper. Simmer for an additional two hours or until beans are tender.
Discard bay leaf. Adjust seasonings and serve.
Serving
Suggestions
Really good with corn muffins!
Originally Submitted
6/4/2009
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You can add this Navy Bean Soup recipe to your own private DesktopCookbook.
