Navy Bean Soup

There has been a long tradition, not practiced much anymore, in the United States Navy that Navy Bean Soup would be served every Saturday morning at breakfast with fried eggs to order. A pot of this soup by the way is better the second day. This was one of my Dad’s favorite dishes -- I hope it becomes one of yours.

Navy Bean Soup

1 pound package dried Navy beans

1 meaty ham bone or 2 smoked ham hocks

6 cups boiling water

1 bay leaf

1/4 teaspoon black pepper

1 carrot, diced

3 celery stalks, with leaves, chopped

1 onion, chopped

2 garlic cloves, minced

Salt and pepper

Garnish: Minced parsley

Soak the beans overnight, then discard water. Put beans, ham bone or ham hocks, boiling water, bay leaf and pepper in a pot and cook slowly until the beans are soft, about 2-3 hours. Add the carrots, celery, onion and garlic, and cook 30 more minutes.

Remove the meat and shred. Put 2 cups of the soup through a food mill or processor; add back to rest of soup. Correct seasoning with salt and pepper to taste. Ladle into warm bowls and top with parsley.

Note:  There is an alternate way to eat this soup, often used by my Dad and Son.  Butter a slice of white bread and place on the bottom of the bowl and then ladle the soup on top.