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Navy Bean Soup

Ingredients:

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

Directions:

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.

Comments

dncingmalkavian
Nov. 8th, 2014 05:03 am (UTC)
A+ :D
musicksempire
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.
dncingmalkavian
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.