Navy Bean Soup

NAVY BEAN SOUP
Recipe Rating:
 1 Rating
Serves: 6 - 8
Prep Time:
Cook Time:

Ingredients

2-3 large pork hocks
find more delicious recipes at www.porkbeinspired.com
1 large onion medium diced
2 c white navy beans (dried)
2 l cold water (approx)
2 pinch baking soda
2 tsp salt
2 tsp pepper
1 oz pearl barley, uncooked

The Cook

Kerry Wickens Recipe
Lightly Salted
Wallaceburg, ON, Canada
wickker
Member Since Jun 2012
Kerry's notes for this recipe:
I was raised by my grandmother who was a fabulous cook, but, like most of her generation, never measured anything. This recipe and measurements are as close as I can get. This was our go to soup on cold winter Saturdays
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Directions

1
In a large dutch oven measure beans to just layer the bottom of the pan. Cover with cold water and soak over night
Pour water off and rinse thoroughly. Place dutch oven on stove and pour enough cold water to cover by an inch Add baking soda and bring to a boil. Boil for approximately 10 minutes. Pour water off and rinse again. Add 2 litres of cold water and both pork hocks ( please note: use fresh not smoked hocks), as well as the barley
2
Bring to a boil and skim proteins as they rise. Once most of the particles are gone reduce heat,and add onion,salt and pepper.Simmer for 3 hours Soup is done when the beans can be easily smashed against the side of the pan. Test for seasoning add additional to taste if needed
3
Soup may be served as is or blended. Pork hocks should be removed and meat either added to the soup or made into sandwiches while hot. Just add salt and pepper.

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Comments

1 comment

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user charlene graham cookinglongtime - Jun 20, 2012
Don't forget to watch the water as sometimes more may need to be added.Learned the hard way many years ago we also love ham shank in our beans most have more meat than the hocks.Most of the time it's use what we have on hand even ham bone.

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