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Navy Bean Soup


4 cups broth
2 cans navy beans, drained but not rinsed
2 cups cubed cooked ham or 1 cup shredded smoked/braised pork
2 carrots, chopped
1/2 small onion, diced
1 clove garlic, diced
1 tsp each dried thyme, rosemary, basil, parsley
salt & pepper
olive oil
cooked chopped bacon for garnish


1. In a stock pot over medium heat, sautee onion, garlic, and carrot in olive oil until the onion is clear.
2. Blend 1 can of the beans with 1 cup of broth until mostly smooth.
3. Add the bean/broth mixture, the rest of the beans, the rest of the broth, ham, and seasoning to pot. Stir well.
4. Bring to a simmer, reduce heat and simmer 30-45 min until carrots are soft.
5. Serve with bread.

This can also be made in the crock pot, using 2 pork hocks instead of pre-cooked pork. Just put the whole hocks in with the rest of the ingredients and heat on low for 6-8 hours. Remove the bones and shred up the meat 30 minutes before serving.


Nov. 8th, 2014 04:05 am (UTC)
I looooove corn chowder! We got some cheap frozen lobsters at H-Mart (like srsly $4.99/lb) and those make great corn chowder.

I generally add some sort of chili to soups but just didn't to this one. We got this jar of really nice adobo con sazon that I've been using in my fish batter. I'll have to sprinkle some in my next bowl :)
Nov. 8th, 2014 05:03 am (UTC)
A+ :D
Nov. 8th, 2014 06:41 am (UTC)
I made cheese pate-a-choux to go with the soup, and it was perfect because we just tore them in half and they acted like little bread spoons.

I halved this recipe http://musicksempire.livejournal.com/514317.html

Fresh bread with soup is my favorite.
Nov. 8th, 2014 04:45 pm (UTC)
Oh, awesome! Thank you! I will definitely try this out.

And yeah, fresh bread is awesome. I always try to have artisan bread in the house during the winter because we eat so much soup, or I make homemade biscuits or tea bread.