* Exported from MasterCook * Navy Bean Soup - Jolly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Dried navy beans 1 Smoked ham bone 1 cup Diced onion 1 1/2 cups Diced potatoes -- skin on 1 cup Diced carrots 1/4 cup Diced celery 2 Garlic cloves -- peel/mince 2 tablespoons Minced fresh parsley 1 teaspoon Minced fresh thyme 1 Bay leaf 6 cups Water 2 cups Vegetable or chicken stock - OR beef stock 1 cup Tomato puree Salt & pepper -- to taste 1 cup Heavy cream (optional) Prepare beans for cooking. Soak beans in 10 times as much water as beans, changing the water 3 times, over a four-hour period. Or bring beans to a boil and immediately remove from heat, and let soak for 1 hour. Discard soaking liquid and rinse beans under running water. Place beans in stockpot with ham bone, onions, potatoes, carrots, celery, garlic, parsley, thyme and bay leaf. Add water and stock. Bring to a boil over high heat. Lower heat and simmer for about 2 hours, or until beans are very soft, adding water as necessary. When beans are quite soft, stir in tomato puree and salt and pepper, and cook for an additional 30 minutes. Remove bay leaf and stir in cream, if using. Serve immediately. Serves 6-8. NOTE: This soup is humble and hearty. It requires a few hours of patience, but little work...besides chopping a few vegetables. If you're up for a tiny splurge (and you're New Year's resolutions will allow), stir in a cup of cream just before serving. - - - - - - - - - - - - - - - - - -