Ingredients
- 1 pound dried navy beans
- Oil, as needed to cover the bottom of the pot
- 2 medium onions, chopped
- 4 large garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or to taste (or can use hot sauce)
- 2 celery ribs, chopped
- 5 cups low-sodium chicken broth
- 5 cups water cups (or can use 10 cups water)
- 3/4 cup instant dried potato flakes (or can use 1 cup mashed potatoes without added milk and butter)
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 meaty ham bone
- 1 teaspoon seasoned salt, or to taste
- Fresh ground black pepper, to taste
How to Make
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Step 1: Place beans in a pot then add water to cover by 3-inches; bring to a boil then boil for about 5 minutes then remove from the heat, cover and let stand for 2 to 4 hours or until beans are softened.
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Step 2: Drain and rinse beans, discarding liquid.
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Step 3: In a large pot or Dutch oven heat oil over medium-high heat(use enough oil to coat the bottom of the pot) add in onions and celery; cook until tender (about 3-4 minutes).
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Step 4: Add in garlic, dried thyme and cayenne; cook for 2 minutes.
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Step 5: Stir in the beans, broth, water, potato flakes or mashed potato, Worcestershire sauce, seasoned salt, black pepper and bay leaves, then add in the ham bone; bring to a boil then reduce heat, cover and simmer partially covered for about1-1/2 hours or until beans are tender.
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Step 6: Discard bay leaves.
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Step 7: Remove ham bone; and set aside until cool enough to handle, then remove ham from bone and cut into cubes.
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Step 8: Discard bone. Return the chopped ham to soup and heat through.
We hope you enjoy this recipe!
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