Navy bean soup is one of those hearty winter soups that not only tastes wonderful but fills the house with an exceptional aroma, just like split pea with ham soup. This particula recipe is full of flavor with the use of chicken broth instead of water, and the addition of dice tomatoes. We tried this recipe using diced tomatoes with fire-roasted garlic and it was exceptional! Just remember to limit the garlic cloves so it’s not too overpowering.

Ingredients:
– (1) 16-ounce package dry navy beans
– 9 cups chicken broth
– 2 large, meaty hamhocks
– 2 large onions, diced
– 2 stalks celery, diced
– 2 garlic cloves, crushed
– 2 tablespoons olive oil
– 1 bay leaf
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/8 teaspoon ground cloves
– (1) 16-ounce can diced tomatoes

Cooking Method
Rinse and soak beans overnight in a bowl filled with water (enough to cover beans).
Drizzle olive oil in a large pot over medium-high heat; cook onions and celery until softened (about 10 minutes) then add garlic, pepper, and cloves. Add chicken broth, ham hocks, and beans to pot; cover and simmer on low for 1-2 hours or until beans are tender. Remove ham hocks and cut meat from bone. Cut meat into smaller, bit-sized pieces and return to soup pot. Discard bones. Add diced tomatoes and salt; simmer an additional 30 minutes. Remove bay leaf, salt to taste and serve to hungry guests!

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