Navy Bean Soup

Navy Bean Soup

2 1/4	cups	dried navy beans (about 1 pound)
6	cups	warm water
1		small yellow onion, peeled
3		whole cloves
2/3	cup	chopped celery
3		thyme sprigs
3		parsley sprigs
1		smoked meaty Ham Shank (about 1 1/3 pounds)

1		bay leaf
3	cups	chopped kale
2	cups	(1/2") cubed peeled Yukon gold potato
1 1/2	cups	chopped Vidalia or other sweet onion
2/3	cup	thinly-sliced carrot
1	tsp	salt
3/4	tsp	freshly ground black pepper
2	Tbsp	chopped fresh parsley

1	Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Cook 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans. Rinse and drain.
2	Return beans to pan. Cover with 6 cups warm water. Stud whole onion with coves. Place in pan. Add celery, thyme, parsley sprigs, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
3	Discard onion, thyme, parsley sprigs, and bay leaf. Remove ham hocks from pan. Cool slightly. Remove meat from bones. Finely chop to yield 1 cup meat. Discard bones, skin and fat. Add meat, kale, potato, chopped onion, carrot, salt and pepper to pan. Stir well. Cover and simmer 30 minutes or until beans and vegetables are tender. Stir in parsley.

Recommend using nitrate-free meaty Ham Shank.

Source

Source: The Williams Sonoma family