16
45
90

Ingredients

  • 1 pound dried navy beans
  • 32 ounces chicken broth (I use Swanson with 33% less sodium)
  • 4 cups water
  • 2 1/2 pounds smoked ham hocks (or Hickory Ham Bone with meat)
  • 1 cup chopped onion
  • 1/4 cup flat leaf parsley (chopped fresh)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3 bay leaves
  • 2 1/2 cups sliced carrots (thinly)
  • 1 cup chopped celery
  • 3/4 cup potato flakes (I use butter flavored)

Directions

  1. Rinse and sort the navy beans. Place navy beans in a Dutch oven. Add 8 cups of water. Bring to a boil; boil for 2 minutes. Remove from the heat, cover and let stand for 5 hours or until beans are softened.
  2. Drain and rinse the navy beans, discarding the liquid. Return the navy beans to the Dutch oven and add the chicken broth, water, ham hocks, onion, parsley, garlic powder, onion powder, basil, oregano, pepper nutmeg and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 1½ hours or until beans are tender.
  3. Next add the carrots, celery and potato flakes, mixing well. Cover and simmer for another 30 minutes or until the vegetables are tender.
  4. Take out the ham hocks and place on a cutting board until cool enough to handle. Remove meat and cut into bite-size pieces. Return the ham to Dutch oven and heat through. Enjoy!
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NutritionView more

45Calories
Sodium2%DV55mg
Fat2%DV1g
Protein4%DV2g
Carbs3%DV8g
Fiber8%DV2g

PER SERVING *

Calories45Calories from Fat9
% DAILY VALUE*
Total Fat1g2%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium55mg2%
Potassium240mg7%
Protein2g4%
Calories from Fat9
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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