Navy Bean And Ham Soup - cooking recipe

Ingredients

8 cups cold water
2 cups dried navy beans, soaked overnight
2 large smoked ham hocks
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 garlic clove, chopped
2 sprigs fresh thyme
1 bay leaf
salt and pepper
2 tablespoons chopped fresh parsley

Preparation

In large pot, bring water, beans, ham hocks, onion, carrot, garlic, thyme and bay leaf to a boil over medium heat.
Reduce heat and simmer until beans are tender, about 90 minutes. Discard bay leaf and thyme sprigs.
Remove ham hocks from soup and let cool slightly. Pick meat from the bones and shred into bite sized pieces. Discard bones, fat and skin.
Return meat to soup and heat through. Serve garnished with parsley.