Categories: *, Soups, beans

Ingredients

• 1 pound of dried navy beans
• 8 cups water
• 1-1/2 to 2 pounds smoked ham hocks
• 1 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1-1/2 tsp salt
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp pepper
• 1/4 tsp ground nutmeg
• 1 bay leaf
• 2 cups thinly sliced carrots
• 1 cup chopped celery
• 3/4 cup mashed potato flakes

Directions

1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

2. Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender.

3. Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite sizes pieces. Return meat to Dutch overn; heat through.

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