Navy Bean Soup

Kerry Wickens Recipe

By Kerry Wickens wickker

6 - 8
15 Min
3 Hr

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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2-3 large
pork hocks
1 large
onion medium diced
2 c
white navy beans (dried)
2 l
cold water (approx)
2 pinch
baking soda
2 tsp
2 tsp
1 oz
pearl barley, uncooked

Directions Step-By-Step

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
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
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.

About this Recipe

Course/Dish: Bean Soups

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1 Comment

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.