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New Orleans Navy Bean Soup

Source of Recipe


Michele Gerhard






List of Ingredients



• 2 lbs. dried navy beans, soaked overnight in cold water to cover
  
• 1 cup chopped onion
  
• 1 cup thinly sliced scallions
  
• 1/2 cup chopped bell pepper
  
• 1/2 cup chopped carrots
  
• 1/4 cup chopped celery
  
• 2 Tbsp minced fresh parsley
  
• 1 Tbsp minced garlic
  
• 2 large ham bones, with meat
  
• 1/2 lb. Creole smoked sausage (such as andouille), chopped fine
  
• 4 quarts cold water
  
• 1 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/8 tsp cayenne
  
• 1/8 tsp crushed red pepper pods
  
• 1/4 tsp dried thyme
  
• 2 whole bay leaves
  
• 1/4 tsp dried basil
  






Instructions



1. Drain the beans in a colander and put them, along with all the other ingredients, into a heavy 8- to 10-quart pot or kettle. Bring to a boil over high heat, then lower the heat and simmer for 2-3/4 to 3 hours. The beans should be very soft and the soup quite thick.
   
   
2. Remove the ham bones and the visible chunks of meat with a slotted spoon and discard, then strain the soup through a coarse sieve.
   
   
3. Remove about 2-1/2 cups of whole beans from the solids remaining in the sieve and put them, along with the soup, back into the pot. Warm over low heat for about 8 minutes, and serve.