Monday, March 10, 2008

Navy Bean Soup

1 Tbsp olive oil
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
2 cups ham, diced (I buy it in a pack at the store, already diced)
1 lb navy beans, dry
2 bay leaves
1 ham hock, scored
Tabasco Sauce
Worcestershire Sauce
salt & pepper, to taste

Heat oil in a large dutch oven over medium-high heat. Add onion, carrot and celery; saute several minutes, until vegetables soften. Add ham and dry beans; saute 2 minutes. Add water to make as much soup as you want. I usually fill the pot to about 1 inch from the top. Add bay leaves and ham hock. Bring to a boil, then reduce heat, cover and simmer for several hours (or longer), until the beans are soft. Season to taste with Tabasco, Worcestershire, salt and pepper.

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