Navy Bean Soup

Navy Bean Soup

1 lb navy beans

7 cups chicken broth

8 ounces tomato sauce

2 ham hocks

1 cup ham, chunks

1 onion, diced

1 -2 carrot, diced

1 -2 stalk celery, diced

2 bay leaves

1/2 teaspoon celery salt

1 teaspoon garlic powder

8 -12 peppercorns, in a teaball stainer

2 teaspoons apple cider vinegar

Prep Time: 15 mins

Total Time: 23 mins

Rinse and sort out navy beans.

In a crock pot cover beans with 4 cups of chicken broth and soak overnight.

Next day: Do not drain off broth.

Add 2 more cups of chicken broth.

Add remaining ingredients .

Cook on high 3 to 4 hours until ham hocks become tender.

Remove meat from hocks and cut into small pieces, return to mixture.

Continue cooking on low for another 6 to 8 hours.

You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.

Copy Cat Potato Cheese Soup

Ingredients:

8 cups peeled and cubed potatoes


2 cups peeled and chopped onions


4 cups chopped celery


2 teaspoons salt


4 cups half and half


6 tablespoons butter or margarine


1 cup shredded sharp Cheddar cheese


4 tablespoons chopped fresh parsley; optional garnish

Directions:

Place potatoes, onions, celery and salt in water to cover in a large pot. Simmer until tender, about 15 minutes. Put in blender or food processor fitted with the metal blade and puree until chunky. Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.)