Instead of all water, you can use half water and half chicken broth. Instead of putting in the potatoes and carrots the first hour and then having to take them out, I put them in the last hour or so.
Ingredients
- This soup was a winner for the Best Michigan Bean Soup. It is one of my favorites.
- 1 pound Michigan navy beans
- 2 quarts water
- 1 1/2 to 2 pounds smoked ham hocks(or I sometimes substitute 1 cup cut up ham)
- 1/3 cup ketchup
- 1/4 cup vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup diced onions
- 1 cup carrots, cut in chunks
- 1 1/2 cups potatoes, cut in chunks
Directions
Soak beans in water to cover and soak overnight.
Drain, add 2 quarts fresh water, ham hocks, ketchup, vinegar, sugar, salt, pepper and onions. Bring to boil. Lower heat, cover and simmer for a total of about 3 hours.
After soup has simmered for about 1 hour, add potatoes and carrots. When they are tender, scoop out and save, to be added to soup before serving.
After simmering for another hour, the meat starts to loosen from the bones. Remove ham hocks and cut meat from bones into chunks. Return to soup to continue cooking.
Soup is done when beans are tender and liquid starts to thicken. Add potatoes and carrots to soup shortly before serving. Makes 4 to 6 servings.
Print this recipe
Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
lwilson@gatecom.com
Grandma's Navy Bean Soup