During the holidays we are always eating and sometimes what we eat is not that good for us. The following soup is good and good for you. Raw beans are a great source of fiber and iron. They are also low in fat. The kicker, however is what you add to the beans. Here's my take on it.
You will need:
1 lb dried navy beans, rinsed and picked over
1 lb ham, diced and 2 ham hocks
1 tsp kosher salt
1/2 cup milk
2 tablespoons butter
1 large chopped onion
1 stalk celery, chopped
1/2 cup chopped carrots
2 cloves garlic, chopped or minced
1/4 cup fresh chopped parsley
Put the beans in a large bowl and cover with 6 cups of cold water. Soak overnight in a cool place. Drain the beans and transfer to a large pot or dutch oven. Add about 5 to 6 cups chicken stock and 3 to 4 cups water. Bring to simmer over medium heat then reduce heat to low and cook covered until beans are tender, about 1 1/2 hours. At this point the beans will be done. In a crock pot place the cooked beans, ham hocks, diced ham, chopped onions, celery, carrots and garlic. Cook over low heat for 6 to 8 hours. Before serving remove ham hocks and shred. Add meat back into soup. Add parsley to soup as well as enough milk to get the soup to the right consistently, may not need full 1/2 cup.
To conserve time, in the morning I sautéed the veggies the night before. I put the beans on to boil as soon as I got up in the morning. All I had to do before leaving for work was put everything in the crock pot.
You can make this vegetarian by using veggie stock rather then chicken and omit the ham.
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