Shakin & Bakin Foodie Blog

My good friend and business partner Chris is sharing another great recipe with all of us today and it looks like a fabulous recipe!

Navy Bean Soup Recipe

1 bag of small white beans - soaked overnight and rinsed
2-3 pieces Ham Shanks or hocks
Garlic Powder - 2-3 tbls
1 small carrot - sliced
Salt & pepper
Maggi Seasoning - 10 shots or more
Potato Flakes

In a large soup pot, fill with water to the desired level. Add the Ham Shanks and make sure the water is covering the bones. Add beans, carrot and all seasonings and bring to a boil. Cover with a lid and cook at a rolling boil for 2 hours, stirring occasionally. Add water if needed. The ham shanks should be very tender and falling off the bone. Pull the ham out and let it cool. When it is cool, shred the meat and return to the pot.

Check the beans for tenderness. If they are tender, smash some of the beans against the side of the pot to thicken the soup. Try to get 1/3 or them or so. Use some Potato Flakes to thicken additionally as well. Adjust the soup with seasonings again.

Serve with French Bread and Kielbasa if additional meat is desired. A true one pot meal!