Navy Bean Soup
By Kerry Wickens wickker
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
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
About this Recipe
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.