Bean Soup

1 pound (Michigan) navy beans

1/4 cup vegetable oil

2 cups chopped onion

1 cup chopped celery

1 1/2 teaspoons minced garlic

3 smoked ham hocks (about 2 pounds)

2 quarts water

2 teaspoons vinegar

1 1/2 cup ketchup

1 teaspoon dried thyme

2 cups peeled, diced potatoes

2 cups peeled, diced carrots

1 cup tomato juice




Cover the beans with cold water and soak overnight. Drain, discard water.


Heat the oil in a large pot. Over medium heat, sauté the onion, celery, and garlic, about 10 minutes.


Add the ham hocks, water and drained beans to the onion mixture. Stir the mixture and add the vinegar, ketchup, and thyme. Bring to a boil, lower the heat, and simmer for 2 hours.


Add the potatoes, carrots, and tomato juice. Simmer until the vegetables are tender, about 30 minutes.


Remove the ham hocks from the soup and discard. (If desired, meat may be removed from the bones and added to the soup.)



Nutrition Facts


Makes 8 servings
Facts per Serving


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Calories: 740 Fat: 34g Carbohydrates: 63g
Cholesterol: 124mg Sodium: 684mg Protein: 47g
Fiber: 17g % Cal. from Fat: 41% % Cal. from Carbs: 34%

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