I use thrifty dried beans and a ham hock to create this comfort-food classic. Bean soup is a family favorite that I make often.
—MILDRED LEWIS TEMPLE, TX
PREP: 30 MIN. + SOAKING • COOK: 1 3/4 HOURS • MAKES: 10 SERVINGS (2 1/2 QUARTS)
3 cups (1 1/2 pounds) dried navy beans
1 can (14 1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2 1/2 cups water
Salt and pepper to taste
Minced fresh parsley
1. Rinse and sort beans; soak according to package directions.
2. Drain and rinse beans, discarding the liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 1/2 hours.
3. Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, let it cool slightly, puree some of the beans in a food processor or blender and return to the pot.) Return ham to soup and heat through. Garnish with parsley.