Navy Bean Soup

Navy Bean Soup from Cooking Light

Yield: 6 servings (serving size: about 1 2/3 cups)

Ingredients

• 2 1/4 cups dried navy beans (about 1 pound)
• 6 cups warm water
• 1 small yellow onion, peeled
• 3 whole cloves
• 2/3 cup chopped celery
• 3 thyme sprigs
• 3 parsley sprigs
• 3 smoked ham hocks (about 1 1/3 pounds)
• 1 bay leaf
• 3 cups chopped kale
• 2 cups (1/2-inch) cubed peeled Yukon gold potato
• 1 1/2 cups chopped Vidalia or other sweet onion
• 2/3 cup thinly sliced carrot
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; rinse and drain.

Return beans to pan; cover with 6 cups warm water. Stud whole onion with cloves; place in pan. Add celery, thyme, parsley sprigs, ham hocks, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Discard onion, thyme, parsley sprigs, and bay leaf. Remove ham hocks from pan; cool slightly. Remove meat from bones; finely chop to yield 1/3 cup meat. Discard bones, skin, and fat. Add meat, kale, potato, chopped onion, carrot, salt, and pepper to pan; stir well. Cover and simmer 30 minutes or until beans and vegetables are tender. Stir in parsley.