Hearty Navy Bean and Ham Hock Soup

🧂 Ingredients

(Source: Allrecipes)

• 1 lb dried navy beans, rinsed and sorted
• 12 cups water, divided
• 2½ lbs smoked ham hocks
• 1 (32 oz) carton low-sodium chicken broth
• 1 cup chopped onion
• ¼ cup chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp ground black pepper
• ½ tsp dried oregano
• ¼ tsp ground nutmeg
• 3 bay leaves
• 2½ cups thinly sliced carrots
• 1 cup chopped celery
• ¾ cup mashed potato flakes (for thickening)

🍳 Method of Preparation

1. Soak the beans
   • Place beans in a large pot with 8 cups water.
   • Bring to a boil for 2 minutes, then remove from heat.
   • Cover and let sit for 5 hours. Drain and rinse.
2. Cook the soup
   • Return beans to the pot. Add ham hocks, broth, remaining water, onion, parsley, garlic powder, basil, pepper, oregano, nutmeg, and bay leaves.
   • Bring to a boil, then reduce heat and simmer for 1½ hours.
3. Add vegetables
   • Stir in carrots, celery, and potato flakes.
   • Simmer for another 30 minutes until vegetables are tender.
4. Finish the soup
   • Remove ham hocks, shred meat, and return to the pot.
   • Warm through and serve hot.