Please Visit Our Sister Sites:

NAVY BEAN AND HAM SOUP 1 (16 oz.) pkg. dry navy beans 9 c. water 2 ham hocks 1/2 tsp. salt 1 large onion, diced (optional) In 8 quart Dutch oven or large saucepot over high heat, heat beans and water to boiling; boil 2 minutes. Remove from heat; cover and let beans stand 1 hour. Add ham hock, salt and onions to undrained beans. Heat to boiling. Reduce heat to low; cover; simmer 1 1/2 hours. If desired, remove ham hocks and take ham off of bones, chop and put back in soup. Cook, covered 30 minutes longer or until beans are very tender. Stir soup occasionally. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!