The Perfect Kentucky Navy Bean Soup Recipe For a Rainy Day

Whenever the weather is cold or rainy or both, I switch into soup mode. There is nothing more comforting than a warm bowl of goodness and often times soups are easy and fairly inexpensive to make. This is the case with this week's What's Cookin Recipe.

Healthy, Quick, Cheap & Easy Recipes

Katie Alexander from the UK Cooperative Extension Office here in Daviess County cooked up the December recipe from their annual free calendar of meal ideas. Navy Bean Soup is not only healthy, but it is super cheap and oh so easy. The trifecta of requirements for me personally if I am going to cook for my family. Life gets so busy this time of year, so if can go in a crockpot, sign me up!

Navy Bean Soup Recipe

• 1 pound dried navy beans
• 1 smoked ham hock
• 2 medium carrots, diced
• 3 medium stalks celery, diced
• 5 cups low-sodium chicken broth
• 2 tablespoons salt-free garlic and herb seasoning
• 2 bay leaves
• 1 teaspoon salt

Soaking:

1. Wash hands with warm water and soap, scrubbing at least 20 seconds.
2. Rinse and sort beans, removing dirt, rocks, and other debris that might be present. Choose from the quick soak or overnight soak methods below:
   Quick soak: Place the beans in a pot large enough for them to double in size. Add 6 cups of water for every 2 cups of dry beans. Next place the pot on medium-high heat and bring to a boil. Boil beans for 2 to 3 minutes in uncovered pan.
   Remove from heat. Cover pan and let soak for 1 hour before cooking.
3. Rinse and drain the soaked beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Add the ham hock, carrots, celery, chicken broth, seasoning, and bay leaves.
   1. Cover with lid and cook on low for 7
      to 9 hours or high for 4 to 5 hours, until the beans are tender. Add salt.
   2. Remove ham hock and bay leaves from soup. Separate the meat from the skin and bone of the ham hock. Chop meat and return it to the soup. Discard the bone, skin, and bay leaves.
   3. Refrigerate leftovers within 2 hours.

   Note: Substitute ham hock with 2 cups diced ham or a leftover ham bone.

   Makes 12 servings

   Serving size: 1 cup

   Cost per recipe: $7.18

   Cost per serving: $0.60

Gotta give credit to Jen Robinson, NEP Area Nutrition Agent; and Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service for this recipe. The only thing I would add is some buttered cornbread on the side. Enjoy and stay warm with this delicious Navy Bean Soup recipe.

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