Navy Bean Soup Recipe

  • 2 cups white navy beans
  • 1 pound ham hock or meaty ham bone
  • 1/3 cup onion, chopped
  • 1/4 cup carrot, finely chopped
Cover beans with water and bring to a boil.

Remove from heat and let set for 1 hour; drain and rinse.

Place beans, ham, onion, and carrots in crock-pot; cover with water.

Cover and cook on high for 5 hours.

Remove meat from bones and add back to soup.

Season with salt and pepper to taste.

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