Navy Bean Soup - A Knott’s Berry Farm Classic

Directions

1. Use the Quick Soak bean method on package, or soak beans overnight if preferred.
2. Place hambone or hamhock in large soup kettle or stock pot, along with diced ham and chicken broth. Bring to a boil, reduce heat and simmer for 1/2 hour while you prepare vegetables.
3. Strain soaking water from beans, then add beans to stock pot with onions, garlic, celery, carrots, tomatoes, tomato paste, bay leaf, and thyme.
4. Bring again to a boil, reduce heat and simmer covered 2 or more hours until beans are tender, stirring occasionally. Add additional broth if soup is too liquid, or add roux (2 tablespoons flour to 1 tablespoon oil ) if desired. Remove hambone or hamhock and cool slightly; cut ham bits away from bone and fat; dice and add ham back to soup pot; discard bones and fat trimmings. Taste soup for seasonings and adjust to taste.
5. YIELD: 8 servings