Recipe courtesy of Food Network Kitchen
Yield:
4 servings
Level:
Easy

Ingredients

Directions

To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain. Alternatively, place beans in a large pot and cover with water. Bring to a boil and tightly cover pan with plastic wrap. Let sit for an hour.

In a large heavy pot, combine beans with ham hock, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato and garlic. Simmer for another hour or until soup is very thick. Remove ham hock and strip off meat from bone, discarding the rind and fat. Stir meat into soup and season with salt and pepper. Stir in parsley and serve hot.

Cook's Note

Use up your leftover mashed potatoes: Add 1 to 2 cups to the soup along with the diced ham and skip step 3.

IDEAS YOU'LL LOVE

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Refried Beans

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Best Black Beans

Recipe courtesy of Sandra Lee

French Onion Soup

Recipe courtesy of Tyler Florence

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking