Navy Bean Soup with smoked bone.
1 lb Navy beans, dry
1 ea Ham bone or hock, smoked
1 carrot, grated
1 onion, finely chopped and fried
2 tbsp celery, finely chopped
0,5 tsp pepper
2 tbsp parsley, chopped
2 garlic cloves, minced
1,5 tsp salt, or to taste
1. Cover washed beans with water in large pot and soak overnight.
2. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer for 2,5 hours. Fry in skillet onion and carrot with oil.
3. Add parsley, garlic, celery, fried onion and carrot, salt and pepper. Simmer for 10 minutes. Remove ham bone, dice the meat, and add meat to soup. Serve hot. Makes about 8 - 9 servings.