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Leo's Bean Soup

Ham hock, navy beans, carrots & celery simmered low and slow — finished with apple cider vinegar

Section
Soups
Cook Time
~7 hours
Serves
8–10

Ingredients

  • 1 ham hock
  • 10 cups water
  • 1½ lbs navy beans
  • 2½ cups carrots, sliced
  • 1½ cups celery, sliced
  • 2 cubed potatoes
  • 1 lg Bermuda onion, diced in large sections
  • Black pepper to taste
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar

Directions

  1. Combine ham hock and 10 cups water in a large pot. Bring to a boil and remove fat from the top.
  2. Add navy beans, carrots, celery, potatoes, onion, black pepper, and brown sugar.
  3. Cook on low fire for at least 6 hours.
  4. Add apple cider vinegar about 30 minutes before removing from the stove.
  5. Remove ham hock, shred meat, and return meat to the pot. Discard bone.
  6. Taste and adjust seasoning before serving.
Leo's Note: The apple cider vinegar at the end is the secret — it brightens the whole pot. Don't skip it.